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Host a Break with Tea & Cake


  • The Primrose Foundation The Primrose Breast Care Centre University Hospitals Plymouth Plymouth, PL6 8DH (map)

To show your support of The Primrose Foundation during breast cancer awareness month why not host a break with tea and cake?

Hold a coffee morning with a twist, filled with lots of delicious cakes not to be missed.

Arrange a tea break with your workmates or invite your friends around for a cake date!

Whether you are a novice cake maker or a star baker we would love for you to become a Primrose campaigner.

 
 

 

Arranging a break with tea and cake is as easy as 1,2,3

  1. Arrange a date and time that is perfect for you.

  2. Send out an invitation or two.

  3. Get FREE resources from our fundraising crew.

We believe in making fundraising fun and have oodles of FREE downloadable fundraising material available here https://www.primrosefoundation.org/downloads and should you need some extra support please contact our fundraising team by clicking on the link below. https://www.primrosefoundation.org/contact

To help you along your way our fundraising team have chosen two of their favourite bakes for you to try however, we would love for you to share your master bakes with us. Please use the comments box at the bottom of this page to share your favourite recipe with us.

 
 

Splendid summer sponge recipe

Ingredients:

FOR THE CAKE

  • 225 grams of soft unsalted butter (plus extra for greasing tins)

  • 225 grams of caster sugar

  • 1 teaspoon vanilla extract

  • 200 grams of plain flour

  • 25 grams of cornflour

  • 2½ teaspoons baking powder

  • A small pinch of salt

  • 4 large eggs, at room temperature

  • 2 - 3 tablespoons of milk, at room temperature

FOR THE FILLING

  • 75 grams of seedless raspberry or strawberry jam

  • 150 millilitres double cream

PS You could add some raspberries or strawberries in the middle if you wanted to be posh!!

 
 

Maddy’s method

NOTE: You will need x2 20cm / 8-inch sandwich tins

Heat the oven to 180°C/160°C Fan/350°F. Grease the sides of the tins with a small amount of butter and line the bases with baking parchment.

Either use an electric mixer or by hand to cream the butter and sugar together, until very light and fluffy then add the vanilla extract and beat.

In another bowl mix together the flour, cornflour, baking powder and salt.

Beat one egg into the creamed butter and sugar, followed by one tablespoon of the flour mixture and, once both are absorbed, continue in this manner until all 4 eggs are used up.

Once everything’s smoothly combined, start beating in the milk, one tablespoon at a time until your batter mixture drops easily off the beaters, paddle or wooden spoon when lifted up out of the bowl.

Divide the cake batter evenly between the two prepared tins and smooth the tops a little. Place side by side in the oven and bake for 20–25 minutes, or until the deep-burnished gold tops of the cakes are delicately springy to the touch.

Take them out of the oven and leave them on a cooling rack for 10 minutes before turning them out and removing the parchment and allowing the cakes to cool completely.

When you are ready to serve the cake, put the bottom layer on a serving plate, beat the jam in a cup or small bowl and then spread it over the sponge.

Whip the cream until it’s thick but still with a little softness and spread it gently over the jammed sponge. Place your second cake on top, and then sprinkle over the 2 teaspoons of sugar to give the cake a light, sparkly dusting and voilaaaaa!!!......

 
 

Lucious lemon & lime drizzle

Ingredients:

FOR THE CAKE

  • 175 Grams of soft unsalted butter

  • 175 Grams of caster sugar

  • 3x Large eggs

  • 2x Tablespoons of milk

  • 225 Grams of self-rising flour

  • Grated zest of one lemon and one lime (grated outside)

FOR THE ZESTY FLAVOURING

  • 4x Tablespoons of lemon juice (freshly squeezed)

  • 3x Tablespoons of lime juice (freshly squeezed)

  • 50 Grams of caster sugar

  • 50 Grames of granulated sugar

 
 

Maddy’s method

NOTE: You will need a standard loaf baking tin (9inch x6inch)

Heat the oven to 180°C/160°C Fan/350°F. Grease the sides of the tin with a small amount of butter and line with baking parchment.

Grate the zest from the lemon and lime and place to one side.

Either use an electric mixer or by hand to cream the butter and sugar together, until very light and fluffy then add one egg at a time and beat well (add one tablespoon of flour with the last egg).

Next, fold in the remaining milk, the lemon and lime zest and the remaining flour. Continue to mix well until everything is combined and forms a nice sticky batter mixture.

Place cake batter into the prepared tins and smooth the tops a little. Place in the oven and bake for 40–45 minutes, or until the cake is cooked.

Whilst the cake is cooking mix together the freshly squeezed lemon and lime juices with the sugars and set to one side.

Once the cake is cooked remove it from the oven and use a skewer to poke several holes in the top of the cake and immediately pour the sugary mixture all over the cake – leave the cake in the tin to cool and serve once cooled to room temperature.

Bob’s your Uncle, Fanny’s your Aunt – job done!

 
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