Soft Brown Sugar
This popular sugar is used...
- Ingredients
- Method
Ingredients
- 175g unsalted butter, softened
- 175g Chelsea Soft Brown Sugar
- ¾ cup (255g) dulce de leche (a thick caramel made from condensed milk – from gourmet food shops or make the Chelsea recipe)
- 2 tsp vanilla bean paste
- 2 eggs, plus 1 egg yolk
- 2 cups (300g) self-raising flour, sifted
- ⅔ cup (165ml) buttermilk, at room temperature
- Chocolate meringues, to serve
CHOCOLATE ICING
- 500g cream cheese, at room temperature
- 75g unsalted butter, softened
- ¼ cup (25g) cocoa, plus extra to dust
- 1 cup (120g) Chelsea Pure Decorating Icing Sugar, sifted,
- plus extra 2 tbs to dust
Chelsea Products in Recipe
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Method
Preheat oven to 160°C. Grease 2 x 18cm round cake pans and line with baking paper.
Using a stand mixer fitted with the paddle attachment, beat butter and Chelsea Soft Brown Sugar on medium until thick and pale. With the motor running, gradually add dulce de leche, vanilla and 2 tsp salt flakes. Add eggs, one at a time, beating well after each addition, and egg yolk. Reduce speed to low and add one-third flour, then one-third buttermilk. Repeat, alternating between flour and buttermilk, until mixture is smooth and combined.
Divide between cake pans and bake for 45 minutes or until a skewer inserted into the center comes out clean. Cool cake in pans for 10 minutes, then turn out onto a wire rack to cool completely.
Chocolate Icing
Place cream cheese and butter in a stand mixer fitted with paddle attachment and beat on medium until fluffy. Reduce speed to low and gradually add cocoa and Chelsea Pure Decorating Icing Sugar, beating until smooth.
Trim the cakes to level the tops. Place one cake on a cake stand and spread with half the icing. Top with second cake and remaining icing. Dust with Chelsea Pure Decorating Icing Sugar. Dust meringues with extra cocoa, place around the top of the cake, and serve immediately.
Chelsea Products in Recipe
Soft Brown Sugar
This popular sugar is used...
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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