Caster Sugar
The fine crystal of Chelsea...
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Cakes
Feather Light Sponge Cake
20 mins
20 mins
Easy
8
As light as air and just as delicate, this sponge cake is a baker’s dream. Perfectly fluffy and tender, it’s the ideal base for your favourite fruits, creams, or simply enjoyed on its own. Easy to bake, with a melt-in-your-mouth texture that’s simply divine.
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- Ingredients
- Method
Ingredients
- 4 x 59g eggs
- ⅔ cup Chelsea Caster Sugar
- ⅔ cup wheaten cornflour
- ¼ cup custard powder
- 1 teaspoon cream of tartar
- ½ teaspoon bicarbonate of soda
- ½ teaspoon vanilla essence
- 150ml light cream, whipped
- 1 punnet strawberries, sliced
Chelsea Products in Recipe
Reviews
1
What did you think of this recipe?
Nikki
Fantastic recipe - I omitted the custard powder for corn flour.
5
Method
Preheat oven to 190 ºC conventional or 170º C fan forced. Grease sides and baking paper line bases of 2 x 20cm sponge pans.
Beat eggs and Chelsea Caster Sugar with electric mixer for 10 minutes or until thick and creamy. Have eggs at room temperature to ensure maximum volume when beating.
Sift dry ingredients 4 times, then sift over egg mixture, gently fold in dry ingredients and vanilla. Do not over mix.
Divide mixture evenly between the 2 pans. Bake for 20 minutes or until mixture starts to pull away from edges of the pans. Turn out immediately onto baking paper lined wire rack to cool. Enjoy filled with a thin layer of whipped cream and sliced strawberries. Dust the top with Chelsea Icing Sugar.
To make an upside down fruit sponge cake:
Simply melt 10 g butter. Peel & slice 1 large - pear or apple. Drizzle butter onto base of baking paper lined sponge pan. Sprinkle with 2 teaspoons Chelsea Caster Sugar & 1/2 teaspoon ground cinnamon, top with thinly sliced fruit. Pour sponge over apple and cook as above.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
1
What did you think of this recipe?
Nikki
Fantastic recipe - I omitted the custard powder for corn flour.
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?
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