Victorian sponge cake

Preheat the oven to 180 &degC.
Grease two 18 cm cake tins and line the bases with baking paper. Grease once more.
To prepare the cake:
Cream together the butter and castor sugar until the mixture is light and fluffy.
Beat in the eggs one by one, alternating with a spoonful of self-raising flour after each addition.
Sift the remaining self-raising flour on top and fold into the butter mixture.
Stir in 20 ml warm water.
Divide the mixture between the two cake tins and bake until golden brown and done and springy to the touch.
Turn out onto a wire rack to cool.
Prepare the filling and icing:(ice the cake just before serving.)
Whip the cream until stiff, adding 30 ml castor sugar.
Pipe eight cream rosettes on top of one cake layer.
Place a strawberry or kiwi slice on top of each rosette.
Invert the other cake layer and cover with remaining cream.
Place the remaining strawberries or kiwi fruit in a bowl and mash lightly with a fork.
Add 15 ml castor sugar and mix.
Spread the berry or kiwi mixture over the cream and place the cake layer with the cream rosettes on top.
Sprinkle with icing sugar.