Roasted strawberry Victoria sponge
by Nicola Lamb

Ingredients

Fruit & Vegetables

  • 200g of strawberries

Store Cupboard

  • 20g of caster sugar
  • 5g of flaky sea salt, about 1 1/2 tsp
  • 245g of caster sugar
  • 35g of egg yolks, about 2
  • 1 tsp vanilla extract, or up to 2 tsp, good quality
  • 245g of plain flour
  • 25g of caster sugar
  • 15g of caster sugar, or up to 20g, optional
  • icing sugar, to decorate, optional

Dairy

  • 200g of butter, softened
  • 65g of double cream
  • 90g of whole milk
  • 200g of double cream
  • 40g of crème fraîche, optional

  • 160g of whole egg, about 3

Bakery

  • 17g of baking powder, about 4 tsp
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