Caster Sugar
The fine crystal of Chelsea...
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Cakes
Pink Layer Cake
20 mins
40 mins
Easy
12
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- Ingredients
- Method
Ingredients
Cake
- 2½ cups (375g) plain flour, sifted
- 1½ teaspoons baking powder
- 1¾ cups (400g) Chelsea Caster Sugar
- 250g butter, melted
- 4 extra-large eggs, lightly beaten
- 1½ cups (375ml) milk
- ½ teaspoon vanilla paste
- 3-4 drops pink food gel*
Buttercream
- 200g butter, softened to room temperature
- 3½ cups (530g) Chelsea Icing Sugar, sifted
- 4 fresh or frozen raspberries, mashed
- Strawberries for garnish
Additional tips
Food gels are more concentrated than liquid food colours they are available at specialty kitchenware shops or cake decorating outlets.
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
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Method
Preheat oven to 160ºC (140ºC fan forced). Lightly grease and line the bases of two 19cm spring-form cake pans with baking paper.
Sift flour and baking powder into a large mixing bowl, add Chelsea Caster Sugar, butter, eggs, milk, vanilla and mix with electric mixer for 2 minutes on medium speed or until smooth and well combined. Add pink food colour and mix until colour is well incorporated.
Pour into the two prepared pans and bake for 40-45 minutes or until a skewer inserted comes out clean. Cool in pans for 10 minutes before turning out onto wire racks to cool completely. Carefully slice each cake in half horizontally to create 4 layers.
For a butter cream - beat butter in a medium sized bowl with an electric mixer for 5 minutes until pale and creamy. Add Chelsea Icing Sugar, beat for a further 10 minutes or until light and fluffy. Remove 1 cup of icing mixture and fold through raspberries to create raspberry cream.
Place one layer of cake onto a serving platter and use a palette knife to spread 1/3 cup of raspberry butter cream. Repeat with remaining cake layers. Spread remaining white butter cream over sides and top of the cake. Decorate with strawberries.
Additional tips
Food gels are more concentrated than liquid food colours they are available at specialty kitchenware shops or cake decorating outlets.
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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