Grease and line two 8 inch cake tins, and preheat the oven to 180 degrees.

Mix the sugar, baking powder and flour together in a large bowl, then tip in the oil, eggs and milk; beat until combined. Don’t worry if it looks runnier than a sponge made with butter, it will be quite a liquid batter.

Split the mixture between the cake tins and bake for 20-25 mins in the centre of the oven until risen and firm to the touch; leave to cool in the tins before removing.

Whip the cream until it forms soft peaks, then sift over 1tbsp icing sugar. Give it a final whisk until it just reaches the stiff point.

Smooth over the base of one cake, before spreading the jam over the top of the second sponge. Sandwich together and dust with a little extra icing sugar to serve.