Victoria Sponge Cake with Maple-Whipped Cream

For the batter:

• 290g plain flour
• 150g maple sugar
• 1 ½ tbsp pure maple syrup (preferably very dark syrup for its strong taste)
• ¼ baking soda
• 200ml milk
• 1 ½ tsp vinegar
• 50g coconut yoghurt
• 100ml oil

For the maple-whipped cream:

• 200ml double cream
• 2 tbsp pure maple syrup (preferably amber syrup for its rich taste)

Other ingredients:

• Fresh strawberries
• Strawberry jam
• Icing sugar

1. Preheat oven to 180°C / 160°C fan and line two 7-inch cake tins.
2. Combine the milk with the vinegar and set aside to curdle.
3. In a large bowl, combine the flour, maple sugar, baking powder and baking soda.
4. Add the curdled milk, coconut yoghurt, oil and maple syrup.
5. Fold until just combined, being careful not to overmix.
6. Add the add batter to the lined cake tins and bake for 26–27 minutes.
7. Remove from the oven and leave to cool.
8. Meanwhile, whisk the cream with the maple syrup to form stiff peaks.
9. Once the sponges are cool, add a layer of jam, sliced strawberries and the maple-whipped cream.
10. Sandwich the sponges together, adding a dusting of icing sugar.
11. Slice the Victoria sponge cake and enjoy!