Caster Sugar
The fine crystal of Chelsea...
- Ingredients
- Method
Ingredients
- 3 Large Eggs
- 155g Chelsea Caster Sugar
- 90g Self Raising Flour
- 2 Teaspoons Ground Cinnamon
- Peach Jam
- 425ml Thickened Cream
- 1 Punnet Strawberries
- Chelsea Icing Sugar
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
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Method
Line the base and side of a 20cm cake tin with a non stick baking paper.
Whisk the eggs until they begin to thicken and then gradually add 90g of Chelsea Caster Sugar. Keep whisking until the mixture is thick enough for the whisk to leave a trail, about 8 mins.
Sieve the self raising flour and cinnamon together twice. Then sprinkle onto the egg mixture and fold in quickly and lightly using a large metal spoon.
Turn into the prepared tin and bake at 180oC for 25 to 30 mins or until the cake is just beginning to come away from the sides of the tin. Leave in the tin for 2 to 3 mins, then turn onto wire rack to cool. When cold, cut in half horizontally with a serrated knife.
Whip the cream and remaining Chelsea Caster Sugar together until fairly stiff, remove half and refrigerate.
Hull the strawberries and cut in half. Reserve about 10 halves. Fold the remaining sliced strawberries into the sweetened cream.
Spread the lower half of the sponge with a layer of the peach jam and then carefully spread and smooth the strawberry cream mixture over the surface. Place the other half of the cake on top.
Sieve the Chelsea Icing Sugar over the surface.
Whip the remaining chilled whipped cream to a consistency stiff enough for piping. Fill a piping bag with the cream and pipe large rosettes around the perimeter of the top of the cake. Decorate with the reserved strawberry slices.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Reviews
What did you think of this recipe?
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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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