Christmas Spiced Victoria Sponge Cake
A classic British Victoria sponge cake is transformed into a festive treat with Christmas spices.
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Instructions
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Preheat the oven to 350 F/180C and prepare two 8-inch sandwich tins by greasing and lining with parchment paper.
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Beat eggs, 1 cup/225 g sugar, flour, baking powder, and butter until thoroughly combined, then evenly divide the batter into the prepared tins.
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Bake for 25 minutes on the middle shelf until the cakes are well risen and golden; check by gently pressing the center, which should spring back.
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Remove cakes from the oven, cool in tins for 5 minutes, then transfer to a cooling rack to cool completely.
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Meanwhile, combine the remaining sugar, water, and all spices in a saucepan; bring to a gentle boil, reduce the mixture by half, and then cool.
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Turn the cooled cakes upside down and brush with the cooled spice syrup, allowing it to absorb.
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Place one cake on a serving plate, spread with a thick layer of raspberry jam, followed by a thicker layer of whipped cream, then top with the second cake.
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Just before serving, dust the cake with icing sugar.