STRAWBERRY & RHUBARB JAM VICTORIA SPONGES

MAKES 6 For the sponge • Unsalted butter, to grease • A little plain flour, to dust • 200ml thick (double) cream 165g caster sugar 1 tsp vanilla bean paste 2 eggs • 150g self-raising flour • Pinch of fine sea salt To fill • 200ml thickened cream • 100g Greek-style yoghurt 1 tbsp icing sugar mixture, plus extra to dust 1 tsp rosewater 160g Strawberry & Rhubarb Jam

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1. Preheat the oven to 180°C/160°C fan/gas mark 4 and grease a 6-hole large muffin tin well with softened butter.

2. Dust the tin with a little plain flour. Make the cake batter by placing the cream, sugar and vanilla in a large mixing bowl and using a hand whisk to combine.