Victoria Sponge Cake with Homemade Jam & Italian Buttercream

Ingredients

• 225g caster sugar
• 225g butter, room temperature
• 4 large eggs, room temperature
• 225g self-raising flour
• 2 tsp baking powder
• 2 tbsp milk (if necessary)
• 1 tsp vanilla bean paste
• Berries for decoration
• 250g raspberries
• Juice of 1/2 lemon
• 250g jam sugar
• 45ml water
• 150g egg whites (we used just over 4 large eggs)
• 395g butter, cold and cut into small cubes
• 3/4 tsp vanilla bean paste