Strawberry and rhubarb jam Victoria sponges
Deliciously light Victoria sponges filled with strawberry and rhubarb jam and cream – a perfect treat for afternoon tea.
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Cooking tools:
- Oven
- Muffin tin
- Pastry brush
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Cooling rack
- Sifter
- Spoon
- Plate
Ingredients
- Cake
- Unsalted butter, to grease
- A little plain flour, to dust
- 200ml thick cream
- 165g caster sugar
- 1 tsp vanilla bean paste
- 2 eggs
- 150g self-raising flour
- ⅛ tsp fine sea salt
- 200ml pouring cream
- 100g Greek-style yoghurt
- 1 tbsp icing sugar mixture, plus extra to dust
- 1 tsp rosewater
- 160g strawberry and rhubarb jam (see tip)
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