White Sugar
The uniform size of the...
- Ingredients
- Method
Ingredients
Cake
- 2 cups self-raising flour
- 1 tsp salt
- ¾ cup cocoa powder
- 2 cups Chelsea White Sugar
- 250ml vegetable oil
- 250ml strong coffee, hot
- 250ml milk
- 3 eggs
- 1 tsp vanilla extract
Icing
- 80ml water
- 1 cup Chelsea White Sugar
- ½ tsp cream of tartar
- 4 egg whites
Chelsea Products in Recipe
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Method
Preheat oven to 170°C (fan-forced 150°C). Lightly grease and flour two 20cm round cake tins and line bases with baking paper.
Place the flour, salt, cocoa and Chelsea White Sugar in a mixing bowl and whisk to combine. Add the oil, coffee and milk and beat on a medium speed for 2 minutes. Then add the eggs and vanilla and continue beating for a further 2 minutes.
Divide the batter evenly between the prepared tins. Bake for 40 minutes or until a skewer placed in the centre of the cake comes out cleanly. Cool for 10 minutes in the tins then turn out onto a wire rack to cool completely.
Meanwhile, make the icing by placing water, Chelsea White Sugar and cream of tartar in a heavy based and very clean saucepan. Bring the sugar mix to a boil. Do not stir and continue to boil for 5-7 minutes or until thick clear bubbles appear. Place the egg whites in a separate very clean and heatproof mixing bowl. Using a whisk attachment on an electric mixer, beat whites until soft peaks form. Keep whisking and very carefully pour the sugar syrup into the egg whites in a slow and steady stream. Continue whisking until mixture has cooled. This can take up to 10 minutes. The icing should be fluffy and glossy.
To assemble cake, place one layer of the cooled cakes on a serving plate, top with half of the icing and spread evenly. Place the second cake layer on top and spread the remaining icing evenly over the top of the cake.
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
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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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