For Robin........

Robin, as requested, here's the recipe for the sponge and butter cream icing from my previous post..................

Victoria Sandwich Cake

175g butter or marg. softened

175g caster sugar
3 medium eggs beaten

175g self-raising flour, sifted

Grease and base line two 18cm sandwich tins.
Beat the butter and sugar together in a bowl until pale and fluffy. Add the eggs a little at a time, beating well after each addition.

Fold in half the flour, using a large metal spoon or a plastic spatula, then fold in the remainder.

Divide the mixture between the two tins and level off the surface with a palette knife.

Bake in the centre of the oven at 190 degrees C (375 degrees F) or gas mark 5 for about 20 minutes. The cakes should be well risen, golden on top and spring back when lightly pressed in the centre.

Loosen the edges with a knife and leave in the tins for about 5 minutes.

Turn them out of the tin, remove the lining paper and place on a wire rack to cool.

Putting it all together.

For the buttercream icing put 75g of soft unsalted butter in a bowl and beat with a wooden spoon until light and fluffy. Gradually add 175g of seived icing sugar, a few drops of vanilla essence, a splash of milk and the tiniest little drop of red food colouring. Beat well until nice and smooth.

I used some home made strawberry jam to sandwich the two sponges together or alternatively you could use rasp jam too. Then spread the butter cream icing over the top of the cake. I used mini eggs dotted around the cake but frosted violas would also look very pretty.