Caster Sugar
The fine crystal of Chelsea...
- Ingredients
- Method
Ingredients
- 250g plain flour
- 2 tsp baking powder
- 250g unsalted butter, softened, plus extra to grease
- 250g Chelsea Caster Sugar
- 5 medium free-range eggs
For the raspberry sponge
- 50g freeze-dried raspberries
- 110ml milk
For the peanut sponge
- 100g peanut butter (crunchy or smooth)
- 50ml milk
For the icing
- 300g Chelsea Icing Sugar
- Juice ½ lemon
- Roughly chopped salted peanuts and freeze-dried raspberries to decorate
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
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Method
Heat the oven to 170°C/150°C fan/gas 3½. Sift the flour and baking powder into a bowl, then divide evenly between 2 bowls (do this by weight). Either crush the raspberries in a pestle and mortar or whizz them to a powder in a food processor, then mix in the milk to form a smooth, vibrant pink paste. Set aside.
Put the butter and Chelsea Caster Sugar in a mixing bowl and beat with an electric mixer until light and fluffy. Beat in the eggs, one at a time, beating well after each one, then divide the mixture evenly, by weight, into 2 bowls. Stir the peanut butter, milk and one of the bowlfuls of flour/baking powder into one, using a metal spoon, and the raspberry milk and second bowl of flour into the other.
Dollop alternating large spoonfuls of each mixture into the prepared tin, dragging the handle of a spoon through now and again, to marble the layers. Bake for 1 hour, covering the top after 45-50 minutes. It's ready when a skewer pushed into the middle comes out clean. Cool in the tin for 10 minutes, then invert onto a wire rack, removing the tin carefully, to cool completely.
For the icing, put the Chelsea Icing Sugar in a bowl and slowly whisk in a squeeze of lemon juice. Keep whisking as you add a few drops of water, stopping when the icing becomes runny enough to thickly drizzle. (You'll need less water than you think.) Drizzle the cooled cake with the icing, then scatter with peanuts and crushed raspberries to serve.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Reviews
What did you think of this recipe?
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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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