Jubilee Cake

method:

• Preheat the oven to 180C/350F/Gas 4. Cream together the butter and sugar until light and fluffy then gradually beat in the eggs. Add the vanilla essence and lightly fold in the flour. Loosen the mixture with the milk if needed. (The mixture should drop easily from the spoon).
• Divide the mixture evenly between the tins and level. Bake for 25-30mins until risen and lightly browned. A skewer inserted in the middle should come out clean. Transfer to a wire rack to cool.
• Combine the clotted and double cream in a bowl. If the mixture is too running gently whisk by hand until it forms soft peaks. Take one sponge and spread it generously with blueberry jam. Follow this with a thick layer of cream. Be careful not to spread to the very edge of the cake otherwise it will spill out when you add the next layer!
• Place a second sponge layer on top of the first, gently pressing down until level. Spread the second layer generously with raspberry jam followed by the cream and the final layer of sponge. Spread the remainder of the cream on the top of the cake and decorate with the fresh berries in the shape of a union Jack.