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A Simple Victoria Sponge Recipe for the Halogen Oven

This is a simple victoria sponge cake/sandwich with the instructions adapted for the halogen.  Also, check out all the things you can do above to make sure your sponges work for you.The recipe was given to me by my mum and sister they use the old fashioned weights which are actually a lot easier to remember. In oz 6,6,6,3, or 4,4,4,2. So basically all the ingredients the same and half the amount of eggs. So simple, also included are g as most people use those.

Course Dessert
Cuisine English
Prep Time 7 minutes
Cook Time 35 minutes
Total Time 42 minutes
Servings 6

Ingredients

  • 170 g Flour self-rasing  6oz
  • 170 g caster sugar 6oz
  • 170 g butter or baking margarine 6oz
  • 3 eggs

Instructions

  1. Mix together your sugar, eggs, butter and flour until they are well mixed and a smooth consistency
  2. Preheat your halogen oven for 5 minutes
  3. Grease your tin/s
  4. Split mixture evenly between your two tins
  5. Preheat your halogen to 175C (347F) (I heat it warmer as by the time you add everything the temperature it has dropped)
  6. Cover your tins with tin foil making sure that there is still air around it and that it is secure (this prevents floating foil)
  7. Make sure there is a hole in your foil on your bottom tin
  8. Place more foil/another tin on the bottom of the halogen if you are using it
  9. Place the holed tin at the bottom and the non-holed tin at the top of the oven  on the racks (You may find it easier just to cook one tin to start with if so use the bottom of the oven
  10. Place on the lid
  11. Cook on 125C (257F) for 20/25 minutes
  12. Check to see how cooked your sponges are.  When they are fairly well cooked remove the tin foil to brown. (Be very careful when removing them from the oven as it is easy to catch yourself on the edges)
  13. Turn up the heat to 150C (300F)
  14. If you want to you can swap the bottom tin for the top tin to brown until lightly golden
  15. Double check everything is cooked
  16. Remove from the oven and wait about 5 minutes before turning out onto a rack
  17. Leave to cool
  18. When cool fill and decorate as desired with jam or jam & cream or chocolate with icing on top

Recipe Notes

If you want to cover your sponge with chocolate sauce or icing like in the picture example see how on our how to make chocolate icing post.