Olive Magazine
Victoria Sponge Recipe with Spiced Christmas Curd on a white cake stand and christmas background

Victoria sponge with spiced Christmas curd

Published: December 7, 2015 at 12:36 pm
loading...
  • Preparation and cooking time
    • Total time
    • + cooling
  • Easy
  • Serves 6

This recipe for Victoria sponge with spiced Christmas curd is an easy, festive twist on a classic cake - perfect for festive baking

Nutrition:
NutrientUnit
kcal997
fat60.3g
saturates36.7g
carbs103.1g
fibre1.7g
protein8.8g
salt0.8g
Advertisement

Try this festive sponge twist then try our easy victoria sponge recipe. We've also got plenty more Christmas baking recipes, including this classic Christmas cake, snowball cake and Italian Christmas cake.

Ingredients

  • 200g unsalted butter
  • 200g golden caster sugar
  • 200g self-raising flour
  • 1 heaped tsp baking powder
  • 1 tsp vanilla extract
  • 3 large eggs
  • 2 tbsp milk, if needed 

CREAM

  • 300ml double cream
  • 1 tsp vanilla extract
  • 1 tbsp, plus more for dusting icing sugar
  • 1 clementine, zested , plus 1 tbsp of juice

CHRISTMAS CURD

  • 6 tbsp golden caster suagr
  • 3 cloves
  • ½ stick cinnamon
  • 4 berries allspice
  • 1 tsp mixed spice
  • 200g orange curd

Method

  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Butter and line 2 x 20cm sandwich tins. Beat all the cake ingredients together in a large bowl, add the milk if the mixture is too stiff to drop off a spoon when tapped gently. Divide the mixture between the tins and level.

  • STEP 2

    Bake side-by-side in the oven for 20-25 minutes until the sponges are risen, slightly shrunk away from the edge of the tin, and spring back when lightly pressed. Leave to cool for 5 minutes then turn out onto a rack and peel off the paper. Cool completely.

  • STEP 3

    To make the curd, put the sugar in a small pan with 3 tbsp water. Heat gently until the sugar has dissolved then add the spices and simmer for 5-10 minutes until syrupy. Cool to room temperature, then remove the whole spices and brush half of the syrup onto the bases of the cake sponges. Stir the remaining syrup with the orange curd.

  • STEP 4

    Softly whip the cream with the vanilla, icing sugar, clementine zest and juice.

  • STEP 5

    Put one cake on a plate, syrup-side up and spoon over the cream and curd. The curd will be quite runny so keep most of it central then it will squidge out a bit when you put the top cake on. Dust with icing sugar to finish.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content