Icing Sugar
Icing sugar can also be...
Details page sections
Desserts
Vanilla Cake
20 mins
30 mins
Easy
12
A really great simple vanilla cake batter that can be used for cakes or muffins. Easy enough for kids to make and decorate.
Keep my screen awake
- Ingredients
- Method
Ingredients
- 1 ½ cups Chelsea White Sugar (338g)
- 190g butter, softened
- 3 eggs
- 1 Tbsp vanilla essence
- 2 ¼ cups Edmonds Standard Grade Flour (338g)
- 2 ½ teaspoons Edmonds Baking Powder
- ¾ cup Meadow Fresh Original Milk (190ml)
Vanilla Icing
- 225g butter, softened
- 3 cups Chelsea Icing Sugar, sifted (450g)
- 3-4 Tbsp Meadow Fresh Original Milk
- 1 ½ tsp pure vanilla extract
- Sprinkles, to decorate (optional)
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
402
What did you think of this recipe?
John
@Chelsea - read the reviews and tweak the recipe please! It's a good recipe but as many have said - cake tin is too big, time is too long and icing is too much. That's if you actually follow the recipe as it is written. Or even change the picture to the thin flat cake that the recipe makes in a 23cm tin. It's a shame the writer doesn't read the reviews.
3
Sally
Was good
3
poo and pee
love love love
5
Nam
Cool
4
Jess
I've tried this recipe twice now. Both times the cake did not rise and was mushy/not fully cooked in the middle. I made sure to follow the recipe exact the second time and it still did the same thing. Very disappointed
1
preethy
hi mine came out as a thick batter, not of usual pouring consistency, still in the oven.***
4
Finn
I love your stuff I've been making the Sunday pancakes literally every day
5
Mommy
It was good and sticky and yummy
5
Helen
Delicious moist cake! I made it gluten free, I just used a bit more milk!! It turned out great! I also altered it and made it into marble cake and put cocoa powder in a 1/3rd of the mixture with some more milk and 1/3 some red food colouring!
5
Your name
It was delicious
5
Method
Preheat oven to 180°C conventional / 160°C fan bake. Grease 2 x 20cm round cake tins and line with baking paper.
In a large bowl, cream Chelsea White Sugar and Tararua Butter until pale and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla essence.
Sift in Edmonds Standard Grade Flour and Edmonds Baking Powder. Mix well. Finally, add Meadow Fresh Original Milk and stir until smooth.
Divide mixture evenly between prepared tins and smooth the surface. Bake for 25-30 minutes, until golden brown and the top of the cake springs back when lightly pressed. Leave to cool in tins for 10 minutes before turning out onto a wire rack to cool completely.
Place one of the cooled cake layers on a serving plate. Spread with icing, then add the second cake layer. Ice the cake all over (use a cake comb to create a nice pattern around the outside, if you like) and decorate with sprinkles, if using.
Vanilla Icing
Using an electric mixer, beat Tararua Butter until pale and creamy. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes, until light and fluffy.
NOTE: This mixture can also be used to make 18 cupcakes. Bake at the same temperature but reduce cooking time to 20 minutes.
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
White Sugar
The uniform size of the...
Reviews
402
What did you think of this recipe?
John
@Chelsea - read the reviews and tweak the recipe please! It's a good recipe but as many have said - cake tin is too big, time is too long and icing is too much. That's if you actually follow the recipe as it is written. Or even change the picture to the thin flat cake that the recipe makes in a 23cm tin. It's a shame the writer doesn't read the reviews.
3
Sally
Was good
3
poo and pee
love love love
5
Nam
Cool
4
Jess
I've tried this recipe twice now. Both times the cake did not rise and was mushy/not fully cooked in the middle. I made sure to follow the recipe exact the second time and it still did the same thing. Very disappointed
1
preethy
hi mine came out as a thick batter, not of usual pouring consistency, still in the oven.***
4
Finn
I love your stuff I've been making the Sunday pancakes literally every day
5
Mommy
It was good and sticky and yummy
5
Helen
Delicious moist cake! I made it gluten free, I just used a bit more milk!! It turned out great! I also altered it and made it into marble cake and put cocoa powder in a 1/3rd of the mixture with some more milk and 1/3 some red food colouring!
5
Your name
It was delicious
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