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Victoria Sponge Cake baked in a Grand Remoska


There are few desserts and cakes that can beat a sponge cake dripping with sweet cream, strawberry jam, and even fresh strawberries. The wonderful news is that you don’t need to be a qualified baker to make a Victoria Sponge Cake. All you need is your Grand Remoska cooker! Follow the easy recipe below, cook it in your energy efficient Remoska cooker and invite friends and family for high tea. Cut me a slice please!


170 grams flour

170 grams margarine or butter

170 grams caster sugar

1.5 tsp baking powder

3 large eggs


Measure the ingredients into a bowl and mix until thoroughly blended. Divide the mixture evenly between two cake tins already greased and lined with greased greaseproof paper. Line the base of the Remoska with baking paper or a silicone oven pad. Cook each half separately in the Remoska for about 30 minutes or until well risen and the tops of the cake spring back when lightly pressed with a finger. After about 5 minutes, cover the top of the cake with foil. Remove the foil towards the end to finish browning (times may vary so check regularly).

Leave to cool in the tins for a few moments then turn out, peel off the paper and finish cooling on a wire rack.

To enquire or purchase your very own Remoska Standard or Grand cooker click here for more details.

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