1. Pre-heat your oven to 180C/160C fan/gas 4.
2. Grease and baseline two 20cm sandwich tins. Beat the butter and Tate & Lyle Caster Sugar with an electric mixer until pale and fluffy.
3. Beat eggs together with vanilla bean paste. Gradually add the egg mixture, beating well each time. (Add a little flour to the mix if it looks as if it might curdle).
1. Sift together the flour and baking powder over the mixture and fold in using a large metal spoon with enough milk to make a soft-dropping consistency.
2. Divide between the tins and level with a palette knife. Bake in the oven for 20-25 minutes or until well risen, firm to the touch, and shrinking away from the sides of the tin.
3. Leave to cool in the tin for 5 minutes, then turn out and leave to cool on a wire rack (discard the lining paper).
1. Whip your double cream until it leaves a trail from the beater in the mix, it should be spreadable, not too firm, and not too loose.
2. Place one cake on a plate and spread with half of your whipped cream, then liberally add the plum compote on top (this is best done in spoon fulls).
3. Place the second cake on top and pile it with your remaining whipped cream. Add the edible flowers for a finish fit for a King, we’ve used mini violas from a touch of royal purple and fresh spring yellow and white.