Add a Classic Spiced Victoria Sponge Cake for Your Christmas Table

Gather the ingredients and preheat the oven to 350 F/180C/Gas 4. The Spruce Lightly grease two 8-inch/20 cm sandwich tins with a little butter and line the bottom with lightly-greased baking parchment. The Spruce 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. The Spruce Evenly divide the cake batter between the two tins. The Spruce 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. The Spruce 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. The Spruce Once shrinking away from the sides of the tins, remove the cakes and leave to cool completely on the cooling rack. The Spruce While the cakes are cooling, place the remaining sugar into a large saucepan with the water. The Spruce 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. The Spruce 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. The Spruce Put one cake on a serving plate, cover with a thick layer of raspberry jam, followed by an even thicker layer of whipped cream. The Spruce Top with the second cake. The Spruce Just before serving, cover with the icing sugar. The Spruce Enjoy! The Spruce