Working out on the farm is hungry work.
Crib (tea & cake served from a wicker basket in the field) keeps the work going.
A Victoria Sponge is the honest simple cake which tastes so good and often appears at Crib time. (Victoria Sponge transports well in a round tin in a basket being knocked about a little during the walk to the fields).
Victoria Sponge Recipe
This is my paternal grandmothers simple Victoria Sponge Recipe.
Light & fluffy and best filled with homemade Strawberry Jam (or Boddingtons Cornish Strawberry Jam as served with our Welcome Cream Teas and available at breakfast in the Farm House).
170g Self Raising Flour
3 Large Eggs
170g Caster Sugar
1/4 Tea Spoon of Vanilla Essence
- Pre-heat oven to 180 degrees
- Sieve the Flour into a large mixing bowl
- Gently mix the Butter and Sugar until soft.
- In a different bowl, crack in the Eggs and beat them.
- Add the beatenEeggs and Vanilla Essence to the Butter & Sugar mixture
- Fold in the Flour gently.
- Divide mixture between two 6inch cake tins.
- Cook in the oven for 20-25 minutes (depending on your oven)
- Check the cake is cooked by inserting a sharp knife into the centre. If the knife comes out clean, its cooked!
- Cool for a few minutes in the tin, then take out the cake on to a cooling rack and leave to cool.
- When cooled, spread Strawberry Jam on the top of one cake and then stick the other directly on top.
Naked Victoria Sponge Tower
The simple honest Victoria Sponge and its connection with rural life, inspired the love of the Naked Victoria Sponge Tower Wedding Cake.
These can be completely naked, or decorated with fruits and flowers, or scrapped with some cream to create a semi naked cake, or add more butter cream to create a Butter Creamed Wedding Cake.
Wedding Cake Pictures
We have made 100s of wedding cakes since we opened the farm gates in 2007.
Take a look at the pictures in these two links.