Rachel’s Favourite Family Cake Recipes
Rachel Geldard has always loved baking.
Whether it’s for her grandchildren, nieces or nephews, there is rarely a time when there isn’t a homemade cake ready to share. From classic Victoria sponge to zesty lemon drizzle, Rachel’s kitchen is often at the heart of family get-togethers at Geldard Farm Eggs.
And if you ask anyone in the family, they will all say the same thing – Rachel’s cakes never last long.
Baking for family
For Rachel, baking is about more than just the finished cake. It is about bringing people together and creating something everyone can enjoy.
Her cakes are a regular feature at family gatherings, where they are quickly sliced up and shared over cups of tea. Whether it is a birthday, a weekend visit or just an excuse to bake, there is always something in the oven.
A classic Victoria sponge remains a firm favourite, closely followed by her lemon drizzle cake, both of which are regularly requested by the family.
Why eggs make all the difference
When it comes to baking, Rachel believes that simple, good-quality ingredients are key.
She uses Big Yolkers free-range eggs, known for their rich yolks and consistent quality. In baking, this helps create cakes that are:
- Light and well risen
- Moist and soft in texture
- Delicate and buttery in flavour
As Rachel explains:
“I always use Big Yolker eggs because I know exactly how well the hens are looked after on our farm. That quality really comes through in the baking.”
These qualities are consistent across our eggs, helping deliver reliable results in home baking.
Baking tips from Rachel
Over the years, Rachel has picked up a few simple habits that help her cakes turn out perfectly every time:
- Use ingredients at room temperature
- Take your time when mixing to keep the texture light
- Do not overbake – check regularly towards the end
- Let cakes cool properly before decorating or serving
These small steps make a big difference to the final result.
Big Yolkers free-range eggs, used in Rachel’s baking
Rachel’s classic Victoria sponge recipe
One of Rachel’s most requested bakes is a traditional Victoria sponge. Here is her simple go-to method.
Ingredients
- 200g butter (softened)
- 200g caster sugar
- 4 eggs
- 200g self-raising flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- Jam and whipped cream for filling
Method
- Preheat the oven to 180°C (160°C fan) and grease two cake tins
- Cream together the butter and sugar until light and fluffy
- Add the eggs one at a time, mixing well between each
- Fold in the flour and baking powder, then add vanilla extract
- Divide the mixture evenly between the tins
- Bake for 20 – 25 minutes until golden and springy to the touch
Allow to cool before filling with jam and cream
Fresh, zesty lemon drizzle cake – one of the family’s most requested bakes
Rachel’s lemon drizzle cake
A fresh, zesty favourite in Rachel’s kitchen, this cake is light, soft and full of flavour. It is one of the most requested bakes in the family.
Ingredients
- 225g butter (softened)
- 225g caster sugar
- 4 eggs
- 225g self-raising flour
- 1 tsp baking powder
- Zest of 2 lemons
For the drizzle:
- Juice of 2 lemons
- 85g caster sugar
Method
- Preheat the oven to 180°C (160°C fan) and line a loaf tin
- Cream together the butter and sugar until light and fluffy
- Add the eggs one at a time, mixing well between each addition
- Fold in the flour and baking powder
- Stir in the lemon zest
- Pour the mixture into the prepared tin and level the top
- Bake for 40 – 45 minutes until golden, and a skewer comes out clean
For the drizzle
- Mix together the lemon juice and caster sugar
- While the cake is still warm, prick it all over with a skewer
- Slowly pour the drizzle over the cake, allowing it to soak in
Rachel finds that using good-quality eggs helps give the cake a softer texture and a more even rise, making it perfect every time.
Rachel’s lemon drizzle cake with approval from Winnie, her niece.
A cake the whole family loves
One of the things Rachel enjoys most is seeing how quickly her cakes disappear.
As she puts it:
“It is never long before everyone is helping themselves. The cakes go very quickly, especially when I make a Victoria sponge or lemon drizzle.”
Her niece Winnie is always happy to give her approval, especially when there is a fresh lemon drizzle cake on the table.
Baking with care, from farm to kitchen
For Rachel, there is something special about using eggs produced on the family farm.
Knowing how the hens are cared for and the quality of the eggs gives her confidence in every bake, supported by our egg production and packing process. It is a small detail that makes a big difference, helping her create cakes that are consistently light, flavourful and enjoyed by everyone.
Simple baking, shared with family
Rachel’s approach to baking is simple – use good ingredients, take your time, and enjoy the process.
And when the result brings the whole family together, that is what matters most.
If you would like to learn more or get in touch, you can contact our team.
Frequently Asked Questions
Do better quality eggs make a difference in baking?
Yes, higher quality eggs can improve both the texture and flavour of your baking. Richer yolks can create a more moist, tender cake and help achieve a better rise and colour.
Should I use free-range eggs for baking?
Yes, free-range eggs are a great choice for baking. Their rich yolks can enhance flavour, colour and texture, helping cakes turn out soft, moist and well-risen. Using high-quality eggs can also help improve consistency and overall results.
Why are eggs important in cake recipes?
Eggs are essential in baking because they bind ingredients together, add moisture and help the cake rise. They also improve the overall texture and flavour of the finished bake.
