I fancied a change to the traditional Victoria sponge cake and thought I would try to combine it with the flavours of the ginger thins I made the other day and came up with this cake. I added 2 big teaspoons of cinnamon, 1big teaspoon of ginger and a small teaspoon of cloves to the sponge mixture. In the middle, instead of using raspberry jam, I used cranberry jam (1/2 jar) and whipped cream (250ml). The only problem was the size of the cake that ended up serving 12 not 2 so had to split it and find some guinea pigs to help out with the eating. I am lucky to have such accommodating neighbours.