Nutrition Information
Ingredients: Cane Sugar
Serving size: 4g (1 level teaspoon)
| Per serving | Per 100g | |
| Energy | 68 kJ (16 Cal) | 1700 kJ (407 Cal) |
| Protein, total | 0g | 0g |
| Fat, total | 0g | 0g |
|
0g | 0g |
| Carbohydrate | 4g | 100g |
|
4g | 100g |
|
4g | 100g |
| Sodium | Less than 5mg | Less than 5mg |
Products
Caster Sugar
comes in
500g, 1kg
serving size
4g (1 level teaspoon)
Chelsea Caster Sugar is a must for recipes where it is beneficial for the sugar to melt and caramelise quickly and also recipes which call for short cooking times. Because of this you can substitute Chelsea Caster Sugar for Chelsea White Sugar but be careful substituting the other way round as your sugar may not dissolve properly and your baking will then have a gritty texture.
Ingredients: Cane Sugar
Nutrition Information
Ingredients Cane Sugar
Serving size 4g (1 level teaspoon)
| Per serving | Per 100g | |
| Energy | 68 kJ (16 Cal) | 1700 kJ (407 Cal) |
| Protein | 0g | 0g |
| Fat, total | 0g | 0g |
|
0g | 0g |
| Carbohydrate, total | 4g | 100g |
|
4g | 100g |
|
4g | 100g |
| Sodium | Less than 5mg | Less than 5mg |
Recipes Using This Product
ingredients
CAKE
- 50g plain flour
- 1 tsp baking powder
- 250g ground almonds
- 250g unsalted butter, room temperature
- 225g Chelsea Caster Sugar
- 1 Tbsp zest of orange
- 4 eggs
Decoration
- 80ml juice of orange
- 60g Chelsea Soft Brown Sugar
- 1 Tbsp marmalade
- Sliced almonds, toasted
ingredients
- 50g cocoa
- 100g Chelsea Raw Sugar
- 250ml boiling water
- 280g unsalted butter, cubed
- 150g Chelsea Caster Sugar
- 225g plain flour
- ½ tsp baking powder
- ½ tsp baking soda
- 2 tsp vanilla essence
- 2 eggs
Additional for the bottom layer
- 25g cocoa
- 100ml boiling water
ingredients
- 500g sultanas
- 250g butter
- 1 ¼ cups Chelsea White Sugar or Chelsea Caster Sugar
- 2 tsp lemon juice
- 1 tsp grated lemon rind
- 1 tsp vanilla essence
- 3 eggs
- 2 cups standard flour
- ½ cup self-raising flour
- ¼ cup milk
- ¼ cup mixed candied peel
ingredients
- 125g butter
- 155g Chelsea Caster Sugar
- 1 large potato, cooked and mashed
- 60g plain (dark) chocolate, melted
- 3 Tbsp cocoa powder, sifted
- 2 eggs
- 1 Tbsp lemon juice
- 185g self-raising flour, sifted with ½ tsp ground nutmeg
- 60g walnuts, chopped
- 3 Tbsp milk
Icing
- 155g plain (dark) chocolate, melted
- 250g thick sour cream
ingredients
Cake
- 2 cups water
- 3 cups Chelsea Caster Sugar
- 250g butter
- ⅓ cup Baking Cocoa
- 1 teaspoon bicarbonate of soda
- 3 cups self raising flour, sifted
- 4 eggs, lightly beaten
- Chocolate coated macadamia nuts
Chocolate Ganache Icing
- 150g dark chocolate, finely chopped
- ¼ cup cream
ingredients
- 225g fresh or frozen raspberries
- ¼ cup Chelsea Caster Sugar
- 450g strawberries, hulled, quartered
- 150ml thick cream
- 150ml thick Greek yoghurt
- 4 (10g each) meringue nests, crumbled
