Silvana's Victoria Sponge 

Silvana Griffin

SG_victoria sponge.jpg



250g unsalted butter, softened + extra for greasing pans

1 teaspoon vanilla extract

1 cup (220g) CSR caster sugar

4 eggs

⅓ cup (80ml) milk

275g self raising flour + extra for flouring pans

25g cornflour

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.

Sandwich cakes with jam and cream, then dust the top with icing sugar.