Tilly Pamment's Strawberry & Rhubarb Jam Victoria Sponge Recipe
These Strawberry & Rhubarb Jam Victoria Sponges from Handfuls of Sunshine by Tilly Pamment celebrate simplicity and summer flavours.
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Cooking tools:
- Muffin tin
- Cooling rack
- Mason jar
- Potato masher
- Kitchen scale
- Baking pan
- Oven
- Mixing bowl
- Whisk
- Spatula
- Spoon
- Fork
- Ladle
- Measuring spoon
Ingredients
- Unsalted butter, to grease
- A little plain (all-purpose) flour, to dust
- 200 ml (7 fl oz) thick (double) cream
- 165 g (53/4 oz) caster (superfine) sugar
- 1 teaspoon vanilla bean paste
- 2 eggs
- 150 g (51/2 oz) self-raising flour
- 1/8 teaspoon fine sea salt
- 200 ml (7 fl oz) thickened (whipping) cream
- 100 g (31/2 oz) Greek-style yoghurt
- 1 tablespoon icing (confectioners’) sugar mixture, plus extra to dust
- 1 teaspoon rosewate
- 160 g (51/2 oz) Strawberry & Rhubarb Jam
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