2 x 18cm/7” round cake tins and mixing bowl

3 eggs (or 150ml soya milk + 4 tsp vinegar or lemon juice)
120ml oil
1 FREEE Sponge Mix
3-4 tsp jam
icing sugar, for dusting
oil, for tins

180°C, Fan 160°C, 350°F, Gas 4

1. Pre-heat the oven.
2. Rub some oil around the inside of two 18cm/7” round cake tins or insert a baking liner.
3. Break the eggs into a mixing bowl, add the oil and beat together well.
4. OR, put the soya milk into the bowl, add the vinegar or lemon juice and stir before adding the oil and beating well.
5. Empty the sponge mix into the mixing bowl and beat until smooth.
6. Divide the mixture between the prepared cake tins and smooth the tops. 
7. Bake for 25-30 minutes until golden and the sponges spring back when touched.
8. Remove from the oven and leave to stand for 5 minutes.
9. Turn the cakes out of the tins onto a wire rack, and leave to cool.
10. When cold, spread one sponge with jam and place the other on top.
11. Dust a little icing sugar over the cake.