Victoria sponge naked layer cake: a recipe from Laura's London

This luscious Victoria Sponge Naked layer cake is the perfect combination of vanilla buttercream and raspberry jam and looks like a true showstopper on any dinner party table.

Ingredients

300g Organic Free Self Raising Flour

1 tsp Baking Powder

5 Organic eggs

300g Organic Caster Sugar

300g Unsalted Butter

4 tsp Raspberry Jam

2 tsp Vanilla paste

Rose petals, fresh raspberries and blueberries to decorate

Vanilla Buttercream: 345g Unsalted Butter, 750g icing sugar, 2tsp vanilla past

Method

Preheat the oven to fan 140C/conventional 160C/ gas 3.

Butter three 6 inch round cake tins and line the bases.

Beat together the butter and sugar, add the eggs one by one, slowly mixing.

Sift in the self raising flour and baking powder then fold into the vanilla paste, then fold into the mixture.

Pour into three 6 inch springform cake tins, lined with baking parchment and bake in the oven at 160c fan for 20-25 minutes until the sponge is light and springy to the touch.

Once the cakes are cooked and have cooled in the tin, take out and leave to cool for an extra 20 minutes on a wire rack.

For the Vanilla buttercream cream together butter and icing sugar and add the Vanilla paste.

Layer throughout with the buttercream and raspberry jam and on top of the cake and lastly top with fresh raspberries and blueberries and edible rose petals - absolute heaven!

Laura Timson is the founder of online artisan bakery Laura's London. Follow her on Instagram @lauras_london