Nutrition Information
Ingredients: Cane Sugar
Serving size: 4g (1 level teaspoon)
| Average Quantity | Per serve | Per 100g |
| Energy | 68 kJ (16 Cal) | 1700 kJ (407 Cal) |
| Protein, total | 0g | 0g |
| Fat | 0g | 0g |
|
0g | 0g |
| Carbohydrate | 4g | 99.8g |
|
4g | 99.8g |
|
4g | 97g |
| Sodium | Less than 5mg | Less than 5mg |
Products
Raw Caster Sugar
comes in
750g
serving size
4g (1 level teaspoon)
Chelsea Raw Caster Sugar combines the honey-like flavour of raw sugar with a finer crystal size that is ideal for all types of baking. 100% natural and retaining the flavour of sugar cane molasses. The smaller crystal size dissolves quickly and caramelises evenly giving baked goods a lovely light golden brown finish.
Ingredients: Cane Sugar
Nutrition Information
Ingredients Cane Sugar
Serving size 4g (1 level teaspoon)
| Average Quantity | Per serve | Per 100g |
| Energy | 68 kJ (16 Cal) | 1700 kJ (407 Cal) |
| Protein | 0g | 0g |
| Fat | 0g | 0g |
|
0g | 0g |
| Carbohydrate, total | 4g | 99.8g |
|
4g | 99.8g |
|
4g | 97g |
| Sodium | Less than 5mg | Less than 5mg |
Recipes Using This Product
ingredients
- 2 eggs
- 100g butter, melted
- 2 Tbsp grated lemon rind
- 1 cup Chelsea Caster Sugar or Chelsea Raw Caster Sugar
- 1 ¾ cups Edmonds Standard Grade Flour
- 1 ½ tsp Edmonds Baking Powder
- ¼ tsp salt
- ½ cup Meadow Fresh Original Milk
Syrup
- ¼ cup lemon juice
- ¼ cup Chelsea Caster Sugar or Chelsea Raw Caster Sugar
ingredients
- 1 orange, quartered, cored, any seeds removed
- 1 cup Chelsea Raw Caster Sugar (225g)
- ½ cup Olivani Pure Olive Oil (125ml) or 125g Tararua Butter, melted
- 2 large eggs, lightly beaten
- 2 Tbsp honey
- 1 Tbsp lemon juice
- 1 cup Edmonds Self Raising Flour (150g)
- ½ cup ground almonds (66g)
Orange and Cinnamon Syrup
- 1 cup fresh orange juice (250ml)
- ½ Chelsea Raw Caster Sugar (113g)
- Thinly sliced rind of 1 orange
- 1 cinnamon stick
ingredients
- 4 large eggs, separated (room temperature)
- ¾ cup Chelsea Raw Caster Sugar (or use Chelsea Raw Sugar blitzed in a food processor to a finer crystal)
- ¾ cup cornflour
- 2 Tbsp custard powder
- 3 tsp baking powder
- Chelsea Icing Sugar to dust
ingredients
Sponge Cake
- ½ cup self-raising flour
- ½ cup plain flour
- ½ cup wheaten cornflour
- 6 extra large eggs, at room temperature
- 1 cup Chelsea Raw Caster Sugar
- 1 Tbsp boiling water
- 15g butter
- 4 cups shredded coconut (for rolling pieces in)
Icing
- 100g dark chocolate
- ¾ cup water
- 2 cups Chelsea Icing Sugar, sifted
- 1 cup cocoa, sifted
- ½ cup milk
ingredients
Biscuit Base
- ⅓ cup (100g) gluten free plain flour
- ½ tsp baking powder
- ¼ cup (40g) cocoa powder
- ⅓ cup (100g) ground almonds
- ½ cup (45g) desiccated coconut
- ¾ cup (165g) Chelsea Raw Caster Sugar
- ½ cup (125g) unsalted butter, melted
- 1 extra large egg, lightly beaten
- Filling
- 3 cups (450g) Chelsea Icing Sugar, sifted
- 4 Tbsp boiling water
- ½ tsp peppermint essence
- Topping
- 150g dark chocolate, chopped
- 2 tsp vegetable oil
ingredients
- ¾ cup Edmonds Plain Flour
- ½ cup Edmonds Self Raising Flour
- 3 tsp ground ginger
- ¼ tsp Edmonds Baking Soda
- 75g butter, softened
- ⅔ cup Chelsea Raw Caster Sugar
- 2 tbsp Chelsea Golden Syrup (tin)
- 2 eggs
Filling
- 125g butter, softened
- 1 ½ cups Chelsea Icing Sugar
- 2 tsp Chelsea Golden Syrup (tin)
