Juliet Sear served up a delicious Victoria sponge scone layer cake on Ainsley’s Food We Love.
The ingredients are: 460g self raising flour, plus a little extra for rolling, 120g cold butter, cubed, 60g golden caster sugar, 300ml milk, 1 tsp vanilla extract, 1 tsp baking powder, 1 egg(for the egg wash), 200g jam of your choice and a 227g pot of Roddas clotted cream
See recipes by Juliet in her book titled: Botanical Baking: Contemporary baking and cake decorating with edible flowers and herbs
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