A triple tiered Victoria sponge cake with a filling of vanilla and white chocolate cream.
Preheat the oven to 160'C. Cut the butter into dices and leave at room temperature to soften.
Split the vanilla pod in half and scrape out the seeds. Beat the butter and the sugar until pale and fluffy. Add the vanilla seeds. Add the eggs one a time, incorporating each one to the mixture along with a spoonful of flour. Once all of the eggs have been mixed, add in the rest of the flour in 3 batches, gently folding it in with a spatula until fully incorporated.
Line your cake tin with butter and baking parchment. Pour in the cake mix - the tin should be 3/4 full. Transfer to the oven and bake for 45 minutes. Check the cake is cooked using the tip of a knife or a skewer - insert into the centre of the cake and if it comes out clean, the cake is ready.
Remove from the oven and place on a wire rack to cool.
Sift the icing sugar into a bowl with the cream. Split the vanilla pod in half and add the seeds to the cream. Whisk until you have soft peaks.
Melt the chocolate over a pan of simmering water and then fold into the whipped cream. Transfer to a piping bag and chill until ready to assemble the cake.
Carefully cut the cake into 3 tiers. Pipe the white chocolate cream on to the base layer, place the middle layer on top and add another layer of cake. Repeat and dust the top with icing sugar to serve.
«Try adding a layer of fresh raspberries and strawberries on top of each layer of cream.»