• 270g plain flour
• 50g cornflour
• 300g sugar
• 1/2 tsp vanilla bean paste or 1 tsp vanilla extract
• 300ml soya milk or other non-dairy milk
• 5 tbsp veg oil
• 1tsp bicarb
• 2tsp baking powder
• 2tsp lemon juice

Sieve and combine the dry ingredients in a mixing bowl.  Combine the wet ingredients in a separate jug.  Whisk lightly – the milk mixture will thicken slightly when you add the lemon juice.  Pour into the dry ingredients, stir lightly until well mixed (don’t over-mix).  Pour into sandwich tins and bake at 175deg until golden brown.

When cool, sandwich together with good jam and vegan buttercream