Spiced Sponge Cake

Because I decided to start rolling out some of my favorite fall recipes.  I know, I know, it’s still August.  But I just can’t wait for the wonderful spices and flavors that are traditional to fall inspired recipes.  Don’t get me wrong,  I’m not one of those crazed PUMPKIN SPICE ALL THE THINGS!!! people. No pumpkin spice soap or air fresheners for me!  But I do love me some aromatic spices to get that fall feeling going on.  I may be jumping the gun a little but in my opinion

So I am going to start with my wonderful Spiced Sponge Cake recipe.  This is a deeply spiced and flavorful sponge cake.  This is not a dense and heavy cake like a carrot cake base, but a light and fluffy version that has a full, pungent spice flavor.

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.

I start with my wonderfully moist Vanilla Sponge Cake recipe and add a TON of warm fall spices.  The usual spice culprits are involved but I like to punch it up a notch with ginger & cardamom as well as a pinch of fine ground black pepper for just a little kick.

This Spiced Sponge Cake is AWESOME topped with my fluffy & lightly tangy Cream Cheese Swiss Buttercream.  This is a light, fluffy & PIPEABLE  cream cheese frosting!


  • 2 cups all-purpose flour
  • 1-1/2 cups sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup cold water
  • 1/2 cup vegetable oil
  • 7 eggs, separated
  • 1/2 teaspoon cream of tartar


  • 2 tablespoons butter
  • 1 tablespoon all-purpose flour
  • 1/8 teaspoon salt
  • 1/4 cup milk
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon vanilla extract
  • 1 cup confectioners’ sugar
  • Chopped walnuts


  1. In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, allspice, cloves and nutmeg. Add the water, oil and egg yolks. Beat on low speed just until combined. Increase speed and beat until smooth. Set aside.
  2. In a small bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter. Pour into an ungreased 10-in. tube pan. Bake at 325° for 70 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely.
  3. Remove cake from pan. For glaze, melt butter in a small saucepan. Whisk in flour and salt until smooth. Add milk all at once, stirring constantly. Bring to a boil; cook and stir for 1-2 minutes or until thickened and bubbly. Remove from the heat; whisk in brown sugar and vanilla. Add confectioners’ sugar; whisk until smooth. Drizzle over cake. Sprinkle with nuts.