160g strawberry and rhubarb am or jam of your choice
Method
Preheat the oven to 180C/160C F/Gas 4. Grease a large six-hole muffin tin (approx. 180ml capacity holes) well with butter, then dust with a little flour, tapping out any excess.
Make the cake batter by putting the cream, sugar and vanilla in a large mixing bowl and using a hand whisk to combine, taking care not to overmix or the cream will become too stiff. Add the eggs, one at a time, whisking after each addition. Add the self-raising flour and salt to the bowl and whisk briefly to form a smooth batter.
Divide the batter evenly among the prepared muffin holes, smoothing the tops with a spatula and tapping the tin gently on the worktop to remove any air bubbles. Bake for 15-20 minutes or until the cakes have risen and are cooked through. Allow the cakes to cool in their tins for 10 minutes before carefully turning them out on to a wire rack to cool completely.
When ready to assemble,, make the filling by whipping the cream, yoghurt, sugar and rosewater to soft peaks. Slice the cakes in half horizontally and put a generous scoop of the cream mixture on each bottom half. Use the back of a spoon to create a little nest in the cream, then place a spoonful of jam on top. Gently sandwich the tops of the cakes on and dust liberally with icing sugar to serve.
RECIPES AND PHOTOGRAPHS TAKEN FROM HANDFULS OF SUNSHINE BY TILLY PAMMENT, PHOTOGRAPHY BY MATILDA PAMMENT (MURDOCH BOOKS, £22)
