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Preheat the oven to 170°C.
In a bowl, add milk and vinegar and set aside.
In another bowl, beat the softened butter and sugar together until fluffy.
Whisk oil, curd, and vanilla together, then add to the butter mixture.
Mix the flour with baking soda and baking powder.
Add half the flour mix to the butter mixture with half the curdled milk. Fold gently with a whisk.
Add the remaining flour mix and curdled milk, and whisk again.
Do not overmix the batter.
Pour the batter into a 6" tin lined with butter/parchment paper and bake for 30-35 minutes until a skewer comes out clean.
Demould and cling wrap the sponge. Keep it in the fridge for 3-4 hours to stabilize before slicing into layers.