Fresh strawberry victoria sponge cake

Ingredients

• 400g - Self Raising Flour
• 240g - caster Sugar
• 2 teaspoons - Baking Powder
• 400ml - Almond Milk
• 160ml - sunflower Oil (can also use vegetable oil)
• 2 tablespoons - Vanilla Extract

 
Topping - Fresh strawberries
Frosting - strawberry jam / vegan butter cream icing
 
Method
1- Grease x2 round baking tins ( can be 20cm, 23cm or 25cm diameter, which is 8 inches, 9 inch es or 10 inchesPreheat oven to 180c / 350f / Gas mark 

2 - In a large bowl mix together the self-raising flour, sugar and baking powder

3 - Add the almond milk, oil and vanilla and stir until just combined - tap the bowl on your work surface so that the baking powder doesn’t start working too quickly

4 - Divide the mixture into the baking tins, tap your tins in the work surface again to pop all the bubbles in the mixture

5 - Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean

6 - Cool for 2O minutes in the baking tins then transfer them to a wire wrack to finish cooling

7 - Decorate with fresh strawberries , jam and buttercream

​I love to see what you bake, if you use this recipe please post a photo on Instagram  and tag me please @KirlySuesKitchen