Name: Strawberry & Rhubarb Jam Victoria Sponges
Cook time: 50 min
Yield: 6
Ingredients: CAKES; Unsalted butter, softened, to grease; A little plain flour, to dust; 200ml double cream; 165g caster sugar; 1tsp vanilla bean paste; 2 eggs; 150g self-raising flour; ⅛tsp fine sea salt; TO FILL; 200ml double or whipping cream; 100g Greek-style yogurt; 1tbsp icing sugar mixture, plus extra to dust; 1tsp rosewater; 160g strawberry & rhubarb jam (or use another)

VMG Recipes