Loaf cake duo with Glenballyeamon free range eggs

Makes 2 loaf cakes

We had some of our lovely friends to stay this weekend and what better thing to offer guests than warm cake straight out of the oven? Super quick to make and based on my go-to Victoria sponge recipe, both cakes pleased the crowd but the flavour options are endless. Why not try cherries, dried fruit, stewed apple, cinnamon, lemon or coffee?


225g self raising flour

225g caster sugar

225g softened butter

4 Glenballyeamon free range eggs

2 tsp baking powder

Flavour options

1 orange, rind & juice

Icing sugar

Half a packet of milk chocolate chips


Line two loaf pans and heat the oven to 180 degrees. 

Mix all the sponge ingredients until just combined then split the mixture into two halves.

Fold the chocolate chips into one half of the batter and spread evenly in one of the loaf tins. 

Grate and fold-in the rind of an orange into the other half of the batter and spread evenly in the second loaf tin.

Bake the cakes in the oven for about 30 minutes or until the cakes are brown and  pull away from the edge of the pan. 

Cool the cakes for a short while in the pans then transfer to a wire rack. 

Meanwhile mix-up the juice of half the orange with some icing sugar to make some icing for the orange cake. Spread the icing on the cooled cake then serve. 

 To find out more about Great taste award-winning Glenballyeamon eggs contact niall@ballyeamoneggs.com or call 02821772710.


Loaf cake duo with Glenballyeamon free range eggs.


Orange cake with orange icing.