Victoria Sponge Cake halogen oven

Victoria Sponge Cake in a Halogen Oven

Victoria Sponge Cake in a Halogen Oven

Ingredients for Victoria Sponge Cake

  • 4 eggs
  • 225g/8oz self-raising flour See how to make your own.
  • 225g/8oz caster sugar, plus a table-spoon extra for dusting the sponge
  • 225g/8oz margarine or butter at room temperature
  • 2 tsp baking powder
  • Strawberry Jam
    Optional: Whipped cream

Method of baking a Victoria Sponge Cake

  1. Preheat the oven to 180C
  2. Grease the tin with margarine or butter
  3. Mix the margarine or butter with the castor sugar in a bowl.
  4. Beat the eggs.
  5. Slowly add the beaten egg while to the bowl while mixing.
  6. Mix the baking powder to the flour then add to bowl and mix well.
  7. An electric mixer is beat or you can fold it in with a wooden spoon.
    The mixture should now have a soft dropping consistency that will fall of a spoon. If it has not, add a spoon of milk to the mix and beat in.
  8. Divide the mixture in two put half in the fridge. This doesn’t need to be exact.
    Put the other half in the tin and use a spatula to spread it evenly in the tin.
  9. Place the tin on a low rack of the halogen oven and bake for 20 minutes. Don’t be tempted to open the top while it is cooking.
    The top should be golden-brown and coming away from the edge of the tin. Check it is cooked by putting a skewer or a small knife into the cake it should come out clean, if it does not come out clean cook for a few more minutes. A halogen oven will brown the top before the middle is cooked so do not just go by the look of the top.
  10. Set aside and leave to cool for 5 minutes then carefully turn it out onto a cooling rack.
  11. Wash and re-grease the tin.
  12. Take the remaining mix out of the fridge and repeat steps 10 to 13.
  13. Turn the first half upside down onto a plate and spread it with plenty of jam, you can also spread cream.
  14. Put the second half on top and sprinkle lightly with castor sugar.

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