Meat Dartmoor
Sue's Quick Victoria Sponge Cake
from Pizwell Farm
Moor meat on your plate

The secret to a tasty light sponge is free range eggs, duck eggs are great if you can get them
You will need 2 x 7" round tins, best to line with grease proof paper but you can grease the tins instead.
Weigh 2 - 3 eggs (in their shells) depending on the size, whatever they weigh in total = what you need in margarine (I like soft stork in a tub), self raising flour and caster sugar.
E.g. if the total of the eggs is 150g you need
150g flour
150g caster sugar
150g margarine


If you have a mixer put them all in together and mix until everything is well mixed and fluffy.
If you are using a wooden spoon beat the margarine and the sugar until white and fluffy, it's hard work! Add the beaten eggs one at a time and a spoonful of flour to prevent the mixture curdling, keep beating well, then fold in the rest of the flour.
Divide the mixture evenly and cook in a medium oven (I use gas 5-6) until they feel firm to touch, about 20-25 minutes. With a little practice you will soon know your oven.
Place on a wire rack to cool.
You can fill with jam and sprinkle with caster sugar or if you like butter icing use half butter/margarine to icing sugar, about 75g/150g should do.


For more recipes and a list of suppliers of quality Dartmoor meat