Very berry Victoria sponge ...
I love a traditional Victoria sponge cake, this is mine with a raspberry twist!
4 free range eggs
2 tsp baking powder
50 ml milk
Whipped double cream
2 tbls Raspberry Jam
Fresh raspberries, strawberries & blueberries (optional)
Pre heat fan oven to 180 degrees.
Grease and line two round cake tins.
Mix the butter and sugar, cream together and add the 4 eggs.
Mix in the flour and baking powder and finally the milk.
Pour even parts of the mixture into the two cake tins.
Cook for 25 minutes.
Test the cakes using a sharpe knife.
Once cooked leave to cool completely.
Take one of the cakes, place upside down and spread with your choice of jam.
Spoon over some of the whipped cream and smooth with a knife.
Place / 'squish' some fresh raspberries into the cream.
Place the second cake on top and smooth over the remaining whipped cream.
Top with berries and sprinkle with icing sugar. Yum!