Icing Sugar
Icing sugar can also be...
- Ingredients
- Method
Ingredients
- 4 eggs
- 1 Tbsp boiling water
- ¾ cup Chelsea White Sugar (170g)
- 1 Tbsp Edmonds Standard Grade Flour in a 250ml cup; fill up rest of cup with Edmonds Cornflour
- 2 tsp Edmonds Baking Powder
- Whipped cream and jam or lemon curd, to sandwich cakes together
- Strawberries, to decorate (optional)
- Chelsea Icing Sugar, to dust
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
186
What did you think of this recipe?
Erin
I've made 6 sponges so far & love it ..my sister has asked for butterfly cakes for Xmas dayI will let you know how I go..
5
Celina
Perfection❤️
5
Beth
Did not have a great outcome with this cake. It was definitely fluffy and beautiful but had a very eggy smell and taste. Followed the recipe to a tee so unsure what I could do to prevent this.
2
Anon
Light but very dry - where did I go wrong?
1
Eileen Noon
Absolutely lovely sponge topping for any fruit. I made a Feijoa Dessert with this sponge topping. It was such a hit with my family who are excellent home cooks. Thank you Chelsea Sugar a quick and easy and tasty way to end our Anzac Day celebration for those who gave their lives so that we have the privilege of freedom.
5
Annie
I'm an experienced baker and have made hundreds of cakes. I tried this instead of my usual sponge recipes for a kids birthday, as I was looking for something lighter and it was a total disaster. I followed the recipe exactly and initially they rose well, but they sunk in the oven after 15 minutes and sunk further on exit despite dropping them. I've been left with two cakes sunken entirely flat in the middle that taste like bizarre meringue. Total waste of ingredients.
1
Method
Preheat oven to 180°C bake. Grease 2 x 20cm round sponge tins and line with baking paper.
Beat 4 egg whites with the boiling water until stiff. Add Chelsea White Sugar slowly. Beat until dissolved. Mix in yolks one at a time.
Place Edmonds Standard Grade Flour in a 250ml cup, then fill the rest of the cup with Edmonds Cornflour. Sift into the sugar and egg mixture with Edmonds Baking Powder. Fold in.
Divide mixture between the two sponge tins and bake for 20-25 minutes, until pale golden and cooked through.
Once cooked, and while still in the tin, drop sponges from a height of 30cm onto the bench. The sponges should then hold their height, and not go flat once cool.
When cool sandwich together with cream and jam or lemon curd. Decorate with strawberries, if desired, then dust with Chelsea Icing Sugar.
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
White Sugar
The uniform size of the...
Reviews
186
What did you think of this recipe?
Erin
I've made 6 sponges so far & love it ..my sister has asked for butterfly cakes for Xmas dayI will let you know how I go..
5
Celina
Perfection❤️
5
Beth
Did not have a great outcome with this cake. It was definitely fluffy and beautiful but had a very eggy smell and taste. Followed the recipe to a tee so unsure what I could do to prevent this.
2
Anon
Light but very dry - where did I go wrong?
1
Eileen Noon
Absolutely lovely sponge topping for any fruit. I made a Feijoa Dessert with this sponge topping. It was such a hit with my family who are excellent home cooks. Thank you Chelsea Sugar a quick and easy and tasty way to end our Anzac Day celebration for those who gave their lives so that we have the privilege of freedom.
5
Annie
I'm an experienced baker and have made hundreds of cakes. I tried this instead of my usual sponge recipes for a kids birthday, as I was looking for something lighter and it was a total disaster. I followed the recipe exactly and initially they rose well, but they sunk in the oven after 15 minutes and sunk further on exit despite dropping them. I've been left with two cakes sunken entirely flat in the middle that taste like bizarre meringue. Total waste of ingredients.
1
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- 1 ½ cups Chelsea Icing Sugar (225g)
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ingredients
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- 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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