Testing My Omnia Oven With a Victoria Sponge
Omnia Oven Victoria Sponge
I thought I’d test my new Omnia Stove Top Oven with my favourite cake: the traditional Victoria Sponge.
Now, before I carry on I will confess that this cake isn’t anywhere near as pretty as I hoped it would be. In fact I had half a mind not to blog it at all, it’s hardly going to win views on Foodgawker is it?
I’ve decided to blog about it as more of an experiment than anything, after all there are plenty of beautiful Victoria Sponge recipes out there on the interweb.
After deciding to try this cake on my Omnia I wasn’t sure how to go about it. As it is a sandwich cake should I bake it as two separate cakes and sandwich them together or bake one big cake and split it after baking?
To save gas, and time, I decided to bake one cake and cut it in half to make it a sandwich once it had cooled.
In hindsight this maybe wasn’t the best idea for presentation as this is why the cake looks untidy, however making a single cake made this a quick bake that was easy to whip up and easy to store.
The sponge baked well in the Omnia, although it browned a little to dark on the inner cone more than I would have liked, I think this is always going to be the case as this is the hottest part of the baking pan.
I didn’t help matters by not placing the circular ring pan onto the steel base plate properly and the cake came out lopsided: more risen on one side than the other.
When it came to cutting the cake in half I tried to compensate this by mismatching the slices, which sort of worked but it was’t going to win any prizes at the Village show if you know what I mean!
The sponge was filled with raspberry jam and I finished it off with a dusting of icing sugar which made it look a little more presentable.
I think the slices look better than the cake as a whole, perfect for a cuppa in the camper anyway!
Omnia Oven Victoria Sponge
- 175 g soft unsalted butter
- 175 g golden caster sugar
- 3 free-range eggs, beaten
- 1 tsp vanilla extract
- 170 g plain flour
- 2 tsp slight heaped baking powder
- raspberry jam to fill
- icing sugar to dust
Begin by greasing the Omnia pan using oil and some kitchen paper and line the base with a ring of baking parchment, set aside.
Cream the butter and the sugar until light and fluffy in a mixing bowl with a wooden spoon.
Add the beaten eggs a third at a time with a tablespoon of the flour, beat well then repeat.
Stir in the vanilla extract.
Combine the rest of the flour with the baking powder and sift into the mixing bowl.
Fold the flour into the batter with a metal spoon using figure of eight movements.
To Bake in the Omnia Oven
Place the Omnia heating plate onto the hob over a high heat for 2 minutes.
Spoon the batter into the greased pan and level with the back of the spoon, put the lid on and place the oven onto the now hot heating plate.
Leave on a high heat for one minute (to get the raising agents in the batter to activate) then turn the heat down to around a medium flame.
Bake for about 20-30 minutes, checking that it’s done using a skewer or cake tester.
Leave to cool in the pan for 10 minutes or so until safe to handle.
Turn out onto a plate then flip over onto a cooling rack to cool completely.
Fill the cake
Once the cake has cooled take a sharp knife and slice the cake in half to make two rings of sponge.
Decide which piece you want to have as the top then spoon the raspberry jam onto the bottom trying not to mix in too many crumbs.
Replace the top ring and dust generously with icing sugar.
Serve sliced. Store in an airtight container.
Pin it for later:
Try these posts:
Banana Choc Chip Ring Cake (Baked in my new Omnia Oven) The very first bake in my stove top oven.
6 Ways I’ve Made My Truck Camper More Homely take a peek around my four-wheeled home.
Chocolate Guinness Cake Hands down, the best cake ever! I’ve yet to meet anyone who didn’t want seconds!
Strawberries and Cream Meringue Cake a perfect summer dessert that will wow!
Homes With Wheels: My Life In Campervans Two old VWs, NZ in a micro camper and Juan the van.