Quince and Crystallised Ginger Victoria Sponge Cake

I love a classic Victoria sponge cake, adding a twist with the jam filling such as with this quince and ginger sponge cake can really take the Victoria sandwich to new heights.


Quince are one of those fruits where you have to work hard to reap the rewards. Their lumpy, often covered in grey dust and incredibly tricky to peel and core. Also you have to cook them before you can eat them. If you have never tried this ancient fruit before don’t let this effort put you off, for their bounty is magnificent. They are so delicious and their perfume is out of this world.

Quince and ginger sponge cake

Quince and ginger sponge cake

I cooked down the quince with sugar and crystallised ginger which its self is jewel like, a golden amber nugget of flavour. The quince doesn’t take long to break down into a lovely jam, turning a glorious pink hue. The quince jam is sandwiched between to light and airy sponge pillows and lashings of cool whipped double cream. Just simple yet magnificent.

I have used quince in a cake before on the blog, check out my polenta and quince upside down cake for more inspiration. Have a lovely week everyone.

Quince and ginger sponge cake

Quince and ginger sponge cake

Quince and ginger sponge cake

Quince and Crystallised Ginger Victoria Sponge Cake

quince and ginger sponge cake

  • Total Time: 1h 20m


For the quince and ginger jam

  • 350 g Peeled, cored and chopped quince
  • 200 g Caster sugar
  • 200 ml Water
  • Juice of half a lemon
  • 60 g Crystallised ginger, chopped

For the cake

  • 200 g Soft unsalted butter
  • 200 g Caster sugar
  • 4 Eggs
  • 1 tsp. vanilla esscence
  • 200 g Self raising flour
  • 2 tsp. Baking powder
  • dash Milk
  • 300 ml Double cream
  • 2 tbsp. Icing sugar


For the Quince and ginger jam

  1. In a pan add the quince, sugar, lemon and water stir until sugar has dissolved and then bring to the boil. Reduce the heat and cook for about 20 mins until the quince has broken down to a pulp. Stir in the chopped crystallised ginger and cook stirring occasionally until turns a pink colour and is jam consistency. Pour into a sterilised jar.

For the sponge cake

  1. Heat the oven to 180c/gas4/160fan. Grease and line two 15cm round cake tins. In a bowl cream together the butter and sugar until smooth. Incorporate one egg at a time and add the vanilla.
  2. Sift in the flour and baking powder and mix well add a splash of milk to loosen the mixture. Distribute between the two cake tins and cook for about 25 minutes until skewer comes out clean.
  3. Leave the cakes to completely cool on a wire rack. Whip the cream. Now spread the jam and then the cream on top of one sponges and place the other sponge on top. Dust with icing sugar.