Raspberry Victoria Sponge♡

Preheat the oven to 175°C. Grease and line two 8-inch round cake tins with baking paper.

Sift the self-raising flour, baking powder and salt into a bowl, then set the dry ingredients aside.

Place the softened butter and granulated sugar into a separate large bowl. Beat with an electric mixer until pale, light and fluffy.

Add the eggs one at a time, beating well after each addition. If the mixture begins to curdle.

Mix in a spoonful of the measured flour, add the milk, vanilla extract and double cream, then mix until evenly combined.

Gradually add the sifted dry ingredients and mix on a low speed just until the batter is smooth. Avoid overmixing.

Divide the batter evenly between the two prepared tins and smooth the surfaces.

Bake for approximately 30 minutes, or until the cakes are golden, spring back when lightly pressed and a skewer inserted into the centre comes out clean. Leave the cakes in their tins for 10–15 minutes, then transfer them to a wire rack and allow them to cool completely.

To make the buttercream, beat the softened butter until pale and creamy. Gradually add the icing sugar, then mix in the vanilla and enough double cream to create a smooth, pipeable consistency.

If needed, trim the tops of the cooled cakes so they are level. Place the first sponge onto a serving plate or cake stand.

Spread the raspberry jam evenly over the first sponge, leaving a small border around the edge.

Pipe or spread the vanilla buttercream over the raspberry jam.

Place the second sponge on top and press it down very gently to secure the layers.

Pipe the remaining buttercream around the top of the cake. Decorate with fresh raspberries and optional edible flowers, then finish with a light dusting of icing sugar.