Victoria sponge

Step 1

Preheat oven to 180°C (160°C fan-forced). Grease and flour 2 x 20cm round cake pans; line bases with baking paper.

Step 2

Place eggs, sugar, flour, baking powder, milk and butter in the bowl of a large food processor. Process until well combined. Divide mixture evenly between pans; smooth tops.

Step 3

Bake cakes for about 25 minutes. The cakes are cooked when they are golden brown and coming away from the side of the pan. Leave cakes in pans for 5 minutes before turning, top-side up, onto wire racks to cool.

Step 4

Beat butter in a small bowl with an electric mixer until as white as possible. Gradually beat in half the sifted icing sugar, then the milk, then remaining icing sugar. Beat until the mixture is smooth and spreadable. Tint with colouring.

Step 5

Beat cream, crème fraiche and icing sugar in a small bowl with an electric mixer until firm peaks form.

Step 6

Split cakes in half. Place one layer on a serving plate. Spread with one-third each of the jam and cream mixture; sprinkle with one-third of the raspberries. Repeat twice, ending with a cake layer.

Step 7

Gently spread Butter Cream over top and side of cake, scraping the side to give a "naked" cake effect. Decorate with fresh flowers or extra raspberries, if desired.