Try an easy autumnal twist on a classic Victoria sponge with this spiced version

Try an easy autumnal twist on a classic Victoria sponge with this spiced version

10/20/2020

The Victoria sponge is a simple cake, traditionally served with cream and jam in the middle, but this recipe has a bit of a twist.

The spiced version from Cuisinart is perfect for autumn and while they bake it in a Bundt tin to give it a slightly different shape, cooking it in a standard round tin and sandwiching cream between it works just as well.

The base is a classic light cake but the flavours of cinnamon and nutmeg make it ideal for the season.

It’s ideal for novice bakers as it can be whipped up in just a few steps.

Ingredients

Sponge

  • 250g butter, room temperature
  • 250g caster sugar
  • 4 medium eggs
  • 1 tsp vanilla essence
  • 1 tsp ground cinnamon
  • 1 tsp grated nutmeg
  • 175g self-raising flour
  • 75g ground almonds
  • 1tsp baking powder

Clementine Cream (not shown)

  • 300ml double cream
  • 1tbsp sifted icing sugar, plus some for dusting the cake
  • 1 large clementine, zested and 1 tbsp juice

Method

Do you have an easy recipe to share?

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