Christmas Spiced Victoria Sponge Cake

By
Elaine Lemm
Elaine Lemm
Elaine Lemm
Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking.
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Updated on 05/6/22
Christmas Spiced Victoria Sponge Cake Recipe

 The Spruce

Prep: 4 mins
Cook: 25 mins
Total: 29 mins
Servings: 8 servings
Yield: 1 cake
Nutrition Facts (per serving)
682 Calories
33g Fat
92g Carbs
6g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 682
% Daily Value*
Total Fat 33g 42%
Saturated Fat 20g 100%
Cholesterol 157mg 52%
Sodium 500mg 22%
Total Carbohydrate 92g 34%
Dietary Fiber 1g 5%
Total Sugars 63g
Protein 6g
Vitamin C 4mg 20%
Calcium 209mg 16%
Iron 2mg 11%
Potassium 132mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A Victoria sponge is the classic cake of the British kitchen. Furious debate abounds on how to make one and there is much competition on who can bake the best. Though this traditional cake is seen as the perfect afternoon tea treat, it also can have a place on your festive table when warmed through with the delicious spices reminiscent of Christmas. 

The traditional Christmas cake is much-loved, but for some, it can be a little heavy, being as rich as it is with dried fruits, brandy, and spices. This Christmas spiced Victoria sponge cake, therefore, perfectly suits those who prefer a lighter confection. The spices will make the cake a little darker than the usual cake. Unlike the rich fruit cake, the sponge does not keep very well, but is so irresistible it's doubtful you would want it to. 

Ingredients

  • 3 large eggs

  • 1 1/2 cup (300 grams)  superfine sugar

  • 1 3/4 cups (225 grams) self-rising flour

  • 2 teaspoons baking powder

  • 7 ounces (14 tablespoons/200 grams) unsalted butter, softened

  • 6 tablespoons cold water

  • 3 cloves

  • 1/2 teaspoon ground cinnamon

  • 4 allspice berries

  • 1 teaspoon mixed spice

  • 1 (12-ounce) jar raspberry jam

  • 1 cup (240 milliliters) whipping cream, lightly whipped

  • 1/4 cup confectioners' sugar

Steps to Make It

  1. Gather the ingredients and preheat the oven to 350 F/180C/Gas 4.

    Christmas Spiced Victoria Sponge Cake Recipe ingredients
     The Spruce

  2. Lightly grease two 8-inch/20 cm sandwich tins with a little butter and line the bottom with lightly-greased baking parchment.

    Christmas Spiced Victoria Sponge Cake Recipe
     The Spruce

  3. Using a stand mixer or electric hand mixer, beat the eggs, 1 cup/225 g of the sugar, flour, baking powder, and butter together until thoroughly combined and has a soft, dropping consistency.

    Christmas Spiced Victoria Sponge Cake Recipe
     The Spruce

  4. Evenly divide the cake batter between the two tins.

    Christmas Spiced Victoria Sponge Cake Recipe
     The Spruce

  5. Smooth the surface of the cake very lightly with a palette knife and bake on the middle shelf of the oven for 25 minutes or until the cakes are well risen and golden brown on the surface. Lower the oven temperature if you feel the cakes are cooking too quickly, but do not open the door if at all possible.

    Christmas Spiced Victoria Sponge Cake Recipe
     The Spruce

  6. Once risen and brown, you can open the door to check by gently pressing the center of the cake and it should spring back quickly. If so, remove the cakes from the oven and place on a cooling rack for 5 minutes.

    Christmas Spiced Victoria Sponge Cake Recipe
     The Spruce

  7. Once shrinking away from the sides of the tins, remove the cakes and leave to cool completely on the cooling rack.

    Christmas Spiced Victoria Sponge Cake Recipe
    The Spruce 

  8. While the cakes are cooling, place the remaining sugar into a large saucepan with the water.

    Christmas Spiced Victoria Sponge Cake Recipe
     The Spruce

  9. Add all the spices and bring to a gentle boil. Continue to cook and reduce the mixture by a half. Remove from the stove and leave to cool.

    Christmas Spiced Victoria Sponge Cake Recipe
     The Spruce

  10. Turn the cooled cakes cooked side down and using a pastry brush, brush on the syrup a little at a time, allowing the cakes to absorb the syrup before adding more. Do not over saturate the cakes. You do not want them soggy, or they will fall apart; the syrup is to flavor the cake, not drown it.

    Christmas Spiced Victoria Sponge Cake Recipe
     The Spruce

  11. Put one cake on a serving plate, cover with a thick layer of raspberry jam, followed by an even thicker layer of whipped cream.

    Christmas Spiced Victoria Sponge Cake Recipe
     The Spruce

  12. Top with the second cake.

    Christmas Spiced Victoria Sponge Cake Recipe
     The Spruce

  13. Just before serving, cover with the icing sugar.

    Christmas Spiced Victoria Sponge Cake Recipe
     The Spruce

  14. Enjoy!

    Christmas Spiced Victoria Sponge Cake Recipe
     The Spruce

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