Caster Sugar
The fine crystal of Chelsea...
- Ingredients
- Method
Ingredients
- Melted butter (optional), for greasing
- 250g unsalted butter, cubed, at room temperature
- 220g (1 cup) Chelsea Caster Sugar
- 1 tsp vanilla essence
- 4 large (59g each) eggs, at room temperature
- 250g (1 ⅔ cups) plain flour
- 3 tsp baking powder
- Chelsea Icing Sugar (optional), to serve
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
3
What did you think of this recipe?
Megan
I substituted this with Gluten Free self rising flour and added lemon zest. It tasted amazing, best recipe - will make this over and over trying new additions like orange or blueberries and I’m pretty sure it will make amazing choc-chip muffins!
5
Unknown
I made this for my friend who got Covid-19 and they loved it! I made it again as a birthday cake and this recipe never fails to disappoint. Thanks, Chelsea Sugar!
5
None of your concern
It was fun to make and it tasted delicious
4
Method
Preheat oven to 170°C. Measure all your ingredients.
Beat butter in a medium bowl with an electric mixer until smooth. Add caster sugar and vanilla essence and beat until very pale (almost white) and creamy. Scrape down the sides of the bowl occasionally to make sure the ingredients are evenly combined.
Add eggs one at a time, beating well after each addition, and scraping down the sides of the bowl frequently. If the mixture starts to curdle, stand the bowl in a sink of warm water, stirring constantly with a wooden spoon so the butter doesn't melt, for 15-30 seconds, then continue beating.
Sift together the flour and baking powder. Gently fold the flour mixture into the butter mixture with a spatula or large metal spoon until combined. Be careful not to over-mix or the cake will develop a tough texture. Spoon the cake mixture into the loaf pan and smooth the surface with the back of a spoon. Smoothing the surface will help the cake rise more evenly.
Bake in preheated oven for 50-55 minutes or until cooked through. When ready, the cake will start pulling away from the sides of the pan and a skewer inserted into the centre of the cake will come out clean. Stand the cake in the pan for 5 minutes before turning onto a wire rack. Turn the cake the right way up and cool to room temperature.
Sprinkle with icing sugar, if desired, and cut into slices to serve. Store in an airtight container for up to 2 days.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Reviews
3
What did you think of this recipe?
Megan
I substituted this with Gluten Free self rising flour and added lemon zest. It tasted amazing, best recipe - will make this over and over trying new additions like orange or blueberries and I’m pretty sure it will make amazing choc-chip muffins!
5
Unknown
I made this for my friend who got Covid-19 and they loved it! I made it again as a birthday cake and this recipe never fails to disappoint. Thanks, Chelsea Sugar!
5
None of your concern
It was fun to make and it tasted delicious
4
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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