Victoria sponge

Ingredients

• 4 eggs, at room temperature
• 1 cup (220 grams) caster sugar
• 1 1/2 cup (225grams) self-raising flour
• 1 teaspoon baking powder
• 1/3 cup (80ml) milk
• 225 grams butter, chopped, softened
• 300 ml cream
• 250 grams crème fraîche
• 2 tablespoons icing sugar
• 300 grams raspberry jam
• unsprayed flowers (optional), to serve
• Butter cream
• 125 grams butter, softened
• 1 1/2 cups (240grams) icing sugar
• 1 1/2 tablespoons milk
• Rose pink food colouring