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Preheat oven to 200C/180C fan-forced. Grease a 3cm-deep, 20cm x 30cm (base) lamington pan. Line base and sides with baking paper, extending paper 5cm above 2 long sides of pan.
Combine flours and caster sugar in a large bowl. Make a well in the centre. Combine oil, egg, buttermilk and vanilla in a jug. Pour into well. Using a wooden spoon, stir until just combined (don’t over mix).
Place ½ the jam in a small microwave-safe bowl. Add 2 teaspoons cold water. Microwave on HIGH (100%) for 20 seconds or until warm. Combine extra sugar and cinnamon in a small bowl.
Spread ½ the cake mixture into prepared pan. Drizzle with warm jam mixture. Sprinkle with ½ the cinnamon sugar. Dollop small spoonfuls of remaining cake mixture over jam. Carefully spread to cover jam. Dollop teaspoons of remaining jam in rows, about 4cm apart, over cake mixture.
Bake for 30 to 35 minutes or until a skewer inserted in the centre comes out clean. Brush hot cake with melted butter. Sprinkle with remaining cinnamon sugar. Stand for 10 minutes (see Notes). Serve warm with whipped cream.