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
200
What did you think of this recipe?
Joanne
My daughter wanted to learn how to make a sponge and chose this recipe. It was perfect!
5
Heather
Can i make this and add cocoa for chocolate if so how muchCHELSEA: yes, you could make this into a chocolate sponge. Try replacing 1/4 cup of the cornflour with cocoa powder.
5
Sweaty
not the winning recipe, but still nice/average. A bit to floury for me I'm afraid and way to much cornstarch/cornflour! But tastes good with lemon curd.
1
Michelle
Beautiful light sponge. Made it several times and is always lovely light and tasty.
4
Joel
I had to cook it for 30 minutes and once a stick came out clean I brought it out. The bottom was green for some reason and it had an oddly salty taste.
1
Izzy
Wonderful Sponge cake!I did it for someone's birthday and it came out spectacular! Filled with jam and cream and strawberry's! It was the best sponge I have ever made! It tasted brilliant and I recommend his recipe!
5
sam rosss
Niceeeee
5
Rose, Kate, Sarah
We did this for a school project and ended up eating more than planned. It was really fun to make but the egg separation was really hard to do.
4
Jus
Super easy-dont know why i havent made a sponge before this!
5
Elaine
My first successful sponge. This recipe is great! Thank you Chelsea.
5
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
200
What did you think of this recipe?
Joanne
My daughter wanted to learn how to make a sponge and chose this recipe. It was perfect!
5
Heather
Can i make this and add cocoa for chocolate if so how muchCHELSEA: yes, you could make this into a chocolate sponge. Try replacing 1/4 cup of the cornflour with cocoa powder.
5
Sweaty
not the winning recipe, but still nice/average. A bit to floury for me I'm afraid and way to much cornstarch/cornflour! But tastes good with lemon curd.
1
Michelle
Beautiful light sponge. Made it several times and is always lovely light and tasty.
4
Joel
I had to cook it for 30 minutes and once a stick came out clean I brought it out. The bottom was green for some reason and it had an oddly salty taste.
1
Izzy
Wonderful Sponge cake!I did it for someone's birthday and it came out spectacular! Filled with jam and cream and strawberry's! It was the best sponge I have ever made! It tasted brilliant and I recommend his recipe!
5
sam rosss
Niceeeee
5
Rose, Kate, Sarah
We did this for a school project and ended up eating more than planned. It was really fun to make but the egg separation was really hard to do.
4
Jus
Super easy-dont know why i havent made a sponge before this!
5
Elaine
My first successful sponge. This recipe is great! Thank you Chelsea.
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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