Skip to content

food and drink

Bake Off Judgement

Thu 29 June 2023

Tea Tent

14:00 – 15:30

No ticket needed

Are you competitive about your baking? Get ready to prove your dough. Dust off your apron, don your baking gloves and bake off. Bring your tastiest treat or follow our technical category recipe (Victoria sponge or carrot cake – see below), winning prizes or just raising money for a good cause.

Victoria sponge:

Ingredients: 600 grams of self-rising flour, 600 grams of butter, 600 grams of sugar, 600 grams of eggs (sounds strange but that’s the recipe, 600g of eggs)


-combine sugar and butter, whip until fluffy and white (it should take about 5 minutes)

– add eggs, one at a time, until fully incorporated

– add sifted flour and mix until combined (not too long!!), add a teaspoon of vanilla and a tablespoon of milk

-Divide the mixture between two tins (about 25cm tins, they will bake better and quicker).  Bake it at 175C for 30 minutes (the oven should be hot).

You can bake it in one tin, but you will need to bake it a bit longer (170C, 35/40 minutes)

Let the cake cool down completely 

– BUTTERCREAM – 455g of butter at room temperature, 910g of icing sugar, a pinch of salt, 1 tablespoon of milk, and 2 tablespoons of vanilla. Combine butter, sugar, and salt in the bowl, and whip for two minutes or until fluffy and pale. Add the flavourings and milk, and mix together.

– Spread the buttercream over the bottom of one of the sponges. Top it with strawberry jam or fresh strawberries, and sandwich the second sponge on the top. 

Dust with icing sugar, and keep in a container. 

Carrot cake:

Ingredients – 420g self-raising flour, 450g sugar, 200g walnut pieces, 2 teaspoons cinnamon, 1 teaspoon bicarbonate of soda, 6 eggs, 450g vegetable oil, 400g carrots


– combine dry ingredients with grated carrots and walnuts in the bowl.

 – in a separate bowl – put eggs and sugar, whisk until pale and fluffy, add vegetable oil slowly until fully combined

– add the mix to the dry ingredients, and mix with the spatula (don’t use a mixer)

Bake it at 165C for 45 minutes (the oven should be hot)

Cool it down completely

BUTTERCREAM: 240g of cream cheese, 150g soft butter, 840g icing sugar; mix butter and sugar until fluffy, add sugar, and mix until all combined.

Spread the buttercream on the top, and sprinkle with chopped walnuts.

The cake should be kept in the fridge as it has milk in it. It is fine if it will be out for a few hours (3/4 hours) at ambient temperature.