Victoria sponge
SERVES 8 PREP + COOK TIME 1 HOUR (+ COOLING TIME)
4 eggs, at room temperature1 cup (220g) caster sugar1 ½ cups (225g) self-raising flour1 teaspoon baking powder1/3 cup (80ml) milk225g butter, chopped, softened300ml cream250g crème fraîche2 tablespoons icing sugar300g raspberry jam Unsprayed flowers (optional), to serve
BUTTER CREAM
125g butter, softened1 ½ cups (240g) icing sugar1 ½ tablespoons milk Rose pink food colouring
1 Preheat oven to 180°C/160°C fan. Grease and flour two 20cm round cake pans. Line bases with baking paper.
2 Place eggs, sugar, flour, baking powder, milk and butter in a large bowl of an electric mixer. Beat on low speed until just combined. Increase speed to medium, beating mixture for 2 minutes or until smooth and pale. Divide mixture
