Method:  Cake

1. Set your oven to 180 degrees centigrade or Gas Mark 4.
2. Cream the butter with the sugar.  (I usually soften the butter for about 30 seconds in the microwave first as it makes it much easier!)
3. Gradually add the eggs to the butter and sugar mixture.  If it looks as if it is going to curdle, add some of the self-raising flour.
4. Once the eggs have been incorporated add the rest of the self-raising flour.
5. Add the milk and the vanilla extract.  It really makes a difference if you use a good quality vanilla extract – as opposed to vanilla essence – as this will give it a much more intense flavour.
6. Grease your Victoria Sandwich tins or containers and then add the cake mixture.
7. Bake your cakes in the oven for around 35 minutes.  They are done when they are golden brown, springy to the touch and have shrunk away from the edge of the tin.  You can test this by inserting a skewer in the middle of the cake – if it comes out cleanly with no mixture attached, your cake is done.
8. Allow your cakes to cool on a rack before removing them from the tins or containers.

Method:  Frosting

1. Beat the mascarpone and honey together in a food processor or using a hand blender until the mixture has thickened slightly.
2. Use a third of the frosting to sandwich together your two cakes.
3. Spread the remaining frosting over the top and sides of the assembled Lilac Cake.
4. Take the small lilac flowers off the flower heads and wash them in cold water.   Allow to dry off on kitchen towel and then use them to decorate the top of the cake.   You need to complete this part of the decoration just before you are ready to serve the cake to ensure that the flowers look fresh and lovely!
5. In the (unlikely) event that there is any Lilac Cake left over, this needs to be stored in the fridge due to the mascarpone icing.  It will keep for a couple of days but, like all sponge cakes, it tastes better when it is freshly made.