Victoria sponge cake

Ingredients

For the sponge:

175g castor sugar

3 eggs (M)

175g of plain flour

1tsp of baking powder

Splash of milk

For the filling:

Whipped cream

Fresh raspberries

Raspberry jam

Icing sugar

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Directions

Preheat the oven to 180 degrees celsius
Cream the butter and sugar together until you get a light and fluffy consistency
Add the eggs into this mixture, one by one. Ensure to incorporate each egg before adding the next
Next, sieve in the flour and the baking powder. Fold through the wet mixture making sure not to over mix
Add a splash of milk to bind the ingredients, then transfer the mixture into an eight inch lined tin
Bake the mixture for 35 minutes
When the cake has cooled, split the sponge along the equator into two halves and smear the bottom half with raspberry jam
Top the jam with freshly whipped cream and place the top half of the sponge back on
Finally, dust the cake with icing sugar and decorate with fresh raspberries and edible flowers