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
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