Golden Syrup
Chelsea Golden Syrup in the...
- Ingredients
- Method
Ingredients
- 4 eggs
- 1 cup Chelsea White Sugar
- 2 ½ Tbsp boiling water
- 1 Tbsp Chelsea Golden Syrup
- 2 tsp cocoa
- 1 tsp cinnamon
- 125gms cornflour
- 1 heaped tsp baking powder
- 1 heaped Tbsp flour
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
35
What did you think of this recipe?
Leigh Keightley
Please provide the size of the tin/tins used.Chelsea Sugar:A standard cake tin would be suitable. An 8 or 9 inch diameter cake tin would be ideal.
1
Nai
Combination of cinnamon and chocolate was nice, but still tasted quite eggy. And texture was very strange for a sponge cake. I definitely won't be making this again. But will try putting cinnamon in a chocolate cake.
1
Jacks
It's great
5
Sakura
Super Easy!!
5
Fiona
I have NEVER been able to bake a sponge. Until I made this one! Light, fluffy and delicious.
5
Breanna
I don't know whether there was something wrong with the recipe or not as my little 9-year-old sister made this cake and it was about a cm tall, dense and overbaked. Most likely it was her fault as she has only baked a couple of times. It did have a lovely cinnamon flavour but no chocolate was coming through.
3
frank
This batter is really watery does not rise just burns. DO NOT RECOMMEND!!! Waste of ingredients.
1
Julie
what is a breakfast cup?CHELSEA: good question! we have updated recipe to 125gms.
1
Unknown
It tasted like cake
5
Jessica
Not happy at all did not turn into a sponge and didn't even taste that nice!!! NO hate!
1
Method
Separate eggs. Beat egg whites until thick. Add yolks and beat again. Dissolve sugar in boiling water, gradually add to eggs along with the golden syrup and beat well for at least 3 minutes. Sift together all the dry ingredients and fold into mixture. Turn into 2 deep lightly greased and cornfloured sponge tins, at least 7cm deep.
Bake at 190°C for 25 mins or until cooked.
Cool for a few minutes in tins before turning out on to a wire rack.
Chelsea Products in Recipe
Golden Syrup
Chelsea Golden Syrup in the...
White Sugar
The uniform size of the...
Reviews
35
What did you think of this recipe?
Leigh Keightley
Please provide the size of the tin/tins used.Chelsea Sugar:A standard cake tin would be suitable. An 8 or 9 inch diameter cake tin would be ideal.
1
Nai
Combination of cinnamon and chocolate was nice, but still tasted quite eggy. And texture was very strange for a sponge cake. I definitely won't be making this again. But will try putting cinnamon in a chocolate cake.
1
Jacks
It's great
5
Sakura
Super Easy!!
5
Fiona
I have NEVER been able to bake a sponge. Until I made this one! Light, fluffy and delicious.
5
Breanna
I don't know whether there was something wrong with the recipe or not as my little 9-year-old sister made this cake and it was about a cm tall, dense and overbaked. Most likely it was her fault as she has only baked a couple of times. It did have a lovely cinnamon flavour but no chocolate was coming through.
3
frank
This batter is really watery does not rise just burns. DO NOT RECOMMEND!!! Waste of ingredients.
1
Julie
what is a breakfast cup?CHELSEA: good question! we have updated recipe to 125gms.
1
Unknown
It tasted like cake
5
Jessica
Not happy at all did not turn into a sponge and didn't even taste that nice!!! NO hate!
1
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Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
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- 2-3 Tbsp boiling water
ingredients
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learn about baking
How to Choose SugarFor Baking?
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