Silvana's Victoria Sponge
250g unsalted butter, softened + extra for greasing pans
1 teaspoon vanilla extract
1 cup (220g) CSR caster sugar
⅓ cup (80ml) milk
275g self raising flour + extra for flouring pans
1 ½ tsp baking powder
¼ tsp salt
⅓ cup (110g) raspberry jam (homemade is best!)
Freshly whipped cream
CSR icing sugar, to dust
Preheat oven to 180°C (or 160°C fan forced), butter and dust with flour 2 x deep 20cm round tins
Combine and sift the flour, cornflour, baking powder and salt and set aside.
Beat butter, extract and sugar with electric mixer until light and fluffy, around 5 mins.
Beat in eggs one at a time.
Stir in a third of the sifted flour mixture, then half the milk, follow with another third of the flour, the rest of the milk, then finally the last of the flour; stir until mixture is smooth.
Divide mixture evenly between pans, bake about 30 minutes.
Turn cakes out, tops up, onto wire racks covered with a clean tea towel.