Gin and Cranberry Victoria Sponge. Super quick and easy

Source

Step by step pictures and an Italian translation should that help a few people
**Ingredients**
*For the Sponge (18 cm diameter):*
– 170 gr All Purpose Flour
– 30 gr Corn Flour
– 100 gr Caster Sugar
– 80 ml Vegetable oil
– 7 gr (1/2 tsp) Baking Powder
– 160 ml Lemonade
– 1 pinch Tumeric or Food Colouring (optional)
– 1 pinch Vanilla
**For the Filling:**
– 100 gr Cranberry Jam
– 1 tbs Gin (if you want to keep it vegan make sure it’s SFV)
– 1 Can Coconut Milk
– 3 tbs Icing Sugar
**Method:**
1. Preheat the oven at 180°.
2. In a bowl combine all the dry ingredients (flours, baking power, vanilla and tumeric), then carefully add the oil firs, then the lemonade. Whisk until smooth.
3. Coat the baking tin with some vegan butter and some flour. Remove the excess of flour and pour over the mixture.
4. Bake for 20-30 minutes, until by piercing the cake with a skewer this comes out clean. Allow to chill completely.
5. Cut the middle of the cake in order to obtain two discs (if you’re not confortable with this step or you like a thicker cake you can bake two identical sponges and use each one as a layer. I personally prefere it to be not too thick actually).
6. Combine the jam with the gin and spread a gorgeous layer on the first disc.
7. For the coconut cream simply scoop the solid bit out of a coconut milk tin refrigerated overnight and whisk for a few minutes with icing sugar and a hint of vanilla.
8. Pour and spread a cream layer on top of the jam one, and cover with the second disc of sponge.
9. Refrigerate for at least 30 minutes before serving (this will allow the cream to be firm after whisking it).
10. Decorate according to your own taste and enjoy