Lemon Curd & Raspberry Victoria ish Sponge

Combine the butter and sugar until creamy.

Whisk in the eggs followed by the flour, bicarb and baking powder sieved. Fold this in with a spoon.

Add the lemon and vanilla and ensure everything is mixed in nicely.

Divide the ingrediants between 2 round cake tins and pop in the oven (about 170) for about 20 - 25 mins - keep checkimg through the oven glass, try not to open door.

Once the cake is cooked, pop on to a wire rack to cool down completly,

For the buttercream, mix together the butter, icing sugar and 1 of the 3 tbsp of lemon curd and the vanilla. mix for ages with an electric whisk.

One one cake, slice the raised top bit off so its nice and flat, eat the bit that you cut off or give it to your husband, wife, dog, cat, child!! DO NOT WASTE!!

Then on each cake, raspberry jam on one, lemon curd on the other, then the butter cream in the middle, sprinkle with icing sugar and serve with fresh raspberries if you want it to look extra pretty.