Icing Sugar
Icing sugar can also be...
- Ingredients
- Method
Ingredients
- 4 eggs
- 1 Tbsp boiling water
- ¾ cup Chelsea White Sugar (170g)
- 1 Tbsp Edmonds Standard Grade Flour in a 250ml cup; fill up rest of cup with Edmonds Cornflour
- 2 tsp Edmonds Baking Powder
- Whipped cream and jam or lemon curd, to sandwich cakes together
- Strawberries, to decorate (optional)
- Chelsea Icing Sugar, to dust
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
206
What did you think of this recipe?
Charlee
5
Nat
This tasted chalky and yuck! Waste of ingredients
1
Brenda Wainohu
Easy recipe to follow
5
Lorraina
I have made this cakes dozens of times. Brilliant recipe, and mostly never fails. My only gripe is that the cornflour doesn’t blend in enough and I’m left with hard lumps of cornflour on the finished cake. I’ve tried sieving the cornflour into the cake mixture. Any tips to avoid this? Thanks
4
ellie
turned out horrible cake was sticky like a pavlova did i do something wrong ive made this cake a few time turned out great but this time not to good did i over beat the eggs?
2
Paddy
I mean never say never.. 😆 na wasn't to bad looks abit flat but I read it wrong and dropped on bench before it cooled 🙈 also think my tin in abit big!
4
Pam
Was so easy to make . I made one from the Edmonds book was flat and to brown, but this never fail sponge was a complete success, very happy will put in freezer for Christmas :)
5
Pam
Was so easy to make . I made one from the Edmonds book was flat and to brown, but this never fail sponge was a complete success, very happy will put in freezer for Christmas :)
5
🍍
Loved it. Best sponge cake ever.
5
Hannah
Great recipe. So easy and simple 👍🏼
5
Method
Preheat oven to 180°C bake. Grease 2 x 20cm round sponge tins and line with baking paper.
Beat 4 egg whites with the boiling water until stiff. Add Chelsea White Sugar slowly. Beat until dissolved. Mix in yolks one at a time.
Place Edmonds Standard Grade Flour in a 250ml cup, then fill the rest of the cup with Edmonds Cornflour. Sift into the sugar and egg mixture with Edmonds Baking Powder. Fold in.
Divide mixture between the two sponge tins and bake for 20-25 minutes, until pale golden and cooked through.
Once cooked, and while still in the tin, drop sponges from a height of 30cm onto the bench. The sponges should then hold their height, and not go flat once cool.
When cool sandwich together with cream and jam or lemon curd. Decorate with strawberries, if desired, then dust with Chelsea Icing Sugar.
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
White Sugar
The uniform size of the...
Reviews
206
What did you think of this recipe?
Charlee
5
Nat
This tasted chalky and yuck! Waste of ingredients
1
Brenda Wainohu
Easy recipe to follow
5
Lorraina
I have made this cakes dozens of times. Brilliant recipe, and mostly never fails. My only gripe is that the cornflour doesn’t blend in enough and I’m left with hard lumps of cornflour on the finished cake. I’ve tried sieving the cornflour into the cake mixture. Any tips to avoid this? Thanks
4
ellie
turned out horrible cake was sticky like a pavlova did i do something wrong ive made this cake a few time turned out great but this time not to good did i over beat the eggs?
2
Paddy
I mean never say never.. 😆 na wasn't to bad looks abit flat but I read it wrong and dropped on bench before it cooled 🙈 also think my tin in abit big!
4
Pam
Was so easy to make . I made one from the Edmonds book was flat and to brown, but this never fail sponge was a complete success, very happy will put in freezer for Christmas :)
5
Pam
Was so easy to make . I made one from the Edmonds book was flat and to brown, but this never fail sponge was a complete success, very happy will put in freezer for Christmas :)
5
🍍
Loved it. Best sponge cake ever.
5
Hannah
Great recipe. So easy and simple 👍🏼
5
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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