Victoria sponge

Preheat oven to 180°C/160°C fan. Grease and flour two 20cm round cake pans. Line bases with baking paper.

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 evenly between pans and smooth the tops.

Bake cakes for 25 minutes or until golden and shrinking away from sides of pans. Stand cakes in pans for 5 minutes. Turn cakes, top-side up, onto wire racks to cool.

To make the butter cream, beat butter in a small bowl with an electric mixer until as white as possible. Gradually beat in half the sifted icing sugar, then milk, then remaining icing sugar, beating until mixture is smooth and spreadable. Tint with a few drops of food colouring.

Beat cream, crème fraîche and icing sugar in the small bowl of an electric mixer until firm peaks form.

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

Gently spread butter cream over top and side of cake, scraping the side with a palette knife to give a "naked" cake effect. Decorate with flowers, if you like.