Caster Sugar
The fine crystal of Chelsea...
- Ingredients
- Method
Ingredients
- 125g butter
- 1 cup Edmonds Standard Grade Flour (150g)
- ½ cup Chelsea Icing Sugar (75g)
- 1 cup Chelsea Caster Sugar (225g)
- ½ cup lemon juice (125ml)
- 1 Tbsp grated lemon rind
- 2 Tbsp Edmonds Custard Powder
- ½ tsp Edmonds Baking Powder
- 3 eggs
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
112
What did you think of this recipe?
Aisling
Excellent recipe! It worked well and tasted great! I accidentally used Edmonds Gluten Free Self Raising flour in the base and it gave it a spongy texture which I liked.
5
Gerie Harvey
Made it for the first time and love it. I did overwork the lemon mix though...my fault. Definitely will make it again....yum!
4
Loraine
Loved it, easy to make and great excuse to use garden lemons
5
Barbara
Love it. Great for the lemon season
5
Janice Peart,already have this recipe
Good way of useing lemons
3
Jacky
Where does the lemon juice & rind go ,,? NOT IN THE METHOD
1
Laurie
Yummy cake, easy to make with food processor will definitely add to my favourite recipes. Would perhaps be nice with grated lemon in base. I made my gluten free and had to add a little water to base to bind.
5
Patricia ching
Great for a winter treat
5
Margs
I made this with Edmond’s gluten free flour. It worked perfectly. Great recipe.
5
Anna
Super simple and absolutely delicious, I’ll be making this again!
5
Method
Preheat oven to 180°C bake. Line a 20 x 30cm sponge roll tin.
In a food processor mix the Tararua Butter, Edmonds Standard Grade Flour and Chelsea Icing Sugar until it forms a soft dough around the blade. Press into the base of the sponge roll tin. Bake for 15 - 20 minutes until lightly golden.
Mix Chelsea Caster Sugar, lemon juice and rind, Edmonds Custard Powder, Edmonds Baking Powder and eggs in the food processor until well combined. Carefully pour over the warm pastry base and bake a further 25 minutes until set.
Cut into slices when cold and, if desired, sprinkle with Chelsea Icing Sugar.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Reviews
112
What did you think of this recipe?
Aisling
Excellent recipe! It worked well and tasted great! I accidentally used Edmonds Gluten Free Self Raising flour in the base and it gave it a spongy texture which I liked.
5
Gerie Harvey
Made it for the first time and love it. I did overwork the lemon mix though...my fault. Definitely will make it again....yum!
4
Loraine
Loved it, easy to make and great excuse to use garden lemons
5
Barbara
Love it. Great for the lemon season
5
Janice Peart,already have this recipe
Good way of useing lemons
3
Jacky
Where does the lemon juice & rind go ,,? NOT IN THE METHOD
1
Laurie
Yummy cake, easy to make with food processor will definitely add to my favourite recipes. Would perhaps be nice with grated lemon in base. I made my gluten free and had to add a little water to base to bind.
5
Patricia ching
Great for a winter treat
5
Margs
I made this with Edmond’s gluten free flour. It worked perfectly. Great recipe.
5
Anna
Super simple and absolutely delicious, I’ll be making this again!
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?
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt