Caster Sugar
The fine crystal of Chelsea...
- Ingredients
- Method
Ingredients
- 4 Egg Whites
- 250g Chelsea Caster Sugar
- ½ Teaspoon Vanilla Essence
- ½ Teaspoon Vinegar
- 125g toasted, ground Hazelnuts
- Rhubarb and Fig Jam
- 300ml Thick Cream
- Sifted Chelsea Icing Sugar
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
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Method
Butter and flour the sides of two 20cm sandwich tins.
Cover the base with a disc of non-stick baking paper.
Preheat the oven to 190oC.
Whisk egg white until stiff, gradually add the Chelsea Caster Sugar and continue to beat until mixture stands in peaks.
Whisk in vanilla essence and vinegar and gently fold in ground hazelnuts.
Divide the mixture into the two prepared tins; bake for 30 to 40 minutes so that the top of the meringue is crisp. The inside will remain soft. Place on racks to cool.
Spread the jam over the surface of one layer. Whip the cream and spread about two-thirds over the jam. Place the other cake layer on top of cream; sprinkle with Chelsea Icing Sugar and use the remaining cream to decorate the perimeter of the top layer.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Reviews
1
What did you think of this recipe?
Rosemary
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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