1. Preheat your conventional oven to 160°C (320°F). Grease a jelly roll pan, line with baking paper, and grease again.
2. In a large mixing bowl, add oil and stir through the icing sugar until it’s dissolved. Add the soy milk, sweetened condensed milk, vinegar, and vanilla, and stir until fully combined.
3. Then add sieved flour, baking powder, baking soda, and salt. Whisk gently until completely combined. Don’t over-mix.
4. Pour the batter into your prepared jelly roll tin and spread it out evenly with your spatula. Gently tap the cake tin on the bench to release any large air bubbles. Bake on the middle rack of your oven for 20 to 22 minutes. It should turn golden brown and be springy to touch when done.
5. Remove your cake from the oven and let it rest until just cool to the touch; approximately 30 to 60 minutes. Now is the time to make your jam.
6. To assemble, spread your jam evenly over the cake, leaving a 1 inch border around the edge clean. Gently but tightly roll the cake up, peeling away the baking paper as you go. Leave the last bit of the baking paper around the outside of the cake, covering the exposed area. Place in the freezer for 30 minutes, until set.
7. Remove from the freezer and remove the last bit of baking paper. Using a large serrated knife, trim the edges from both ends of the cake to reveal an even swirl.

TO MAKE YOUR OWN JAM 

1. Tip the raspberries into a large saucepan, add sugar and lemon juice. Cook gently over a low heat, stirring occasionally with a wooden spoon until all the sugar is dissolved.
2. Bring to the boil and boil vigorously for about three to four minutes. Keep an eye on it to make sure it doesn’t burn and doesn’t overcook. The bubbling will start to slow down.
3. To check it’s ready, place a spoon in the freezer for a few minutes. Remove and add a small amount of jam. Run your finger through the middle (careful it’s hot!) and if the jam doesn’t flood to fill the hole it’s ready. Remove from heat and set aside until ready to use.