Preheat the oven to 350°F. Line the bases of two 7-inch round cake tins with parchment paper and lightly grease the sides.

In a medium bowl, whisk together the almond flour, gluten-free self-raising flour, baking powder, and psyllium husk until evenly combined, then set aside.

In a large mixing bowl, add the egg yolks, melted and cooled butter, neutral oil, Greek yoghurt, vanilla bean paste, and milk, then whisk until smooth and fully emulsified.

Add the dry ingredient mixture to the yolk mixture and fold gently with a spatula until just combined and no dry patches remain.

Let the batter rest at room temperature for 5 to 10 minutes to allow the gluten-free flours and psyllium husk to hydrate.

While the batter rests, place the egg whites in a clean, dry bowl and whisk with an electric mixer to soft peaks that gently curl over when the beaters are lifted.

Add about one-third of the whipped egg whites to the batter and fold in gently to loosen the mixture, then fold in the remaining egg whites in 2 additions, using broad, gentle strokes to keep as much air as possible.

Divide the batter evenly between the prepared tins and gently smooth the tops with a spatula without pressing down.

Bake for 40 minutes, or until the cakes are golden on top and a skewer inserted into the center of each sponge comes out clean.

Remove the tins from the oven and let the cakes cool in the tins for 5 to 10 minutes, then run a thin spatula around the edges and carefully transfer the cakes to a wire rack to cool completely.

Once the cakes are fully cool, whip the cold double cream in a clean bowl to soft peaks.

Place one sponge layer on a serving plate, spread the strawberry chia seed jam evenly over the surface, then scatter the chopped strawberries over the jam.

Spoon or pipe the whipped cream over the strawberries in an even layer, then gently place the second sponge on top, pressing very lightly to sandwich the layers.

Chill the assembled cake for 20 to 30 minutes to help it set before slicing and serving.