Caster Sugar
The fine crystal of Chelsea...
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Desserts
Sponge Cake with Passionfruit Icing
25 mins
25 mins
Moderate
10
A classic sponge cake topped with a tangy and sweet passionfruit icing, creating a refreshing, tropical dessert.
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- Ingredients
- Method
Ingredients
- 1¼ cups plain flour
- 6 extra large eggs
- ¾ cup Chelsea Caster Sugar
- 60g unsalted butter, melted
- Filling & Decorating
- 125ml cream
- ¼ cup raspberry jam
- 2 cups Chelsea Icing Sugar, sifted
- ¼ cup fresh passionfruit pulp
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
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Method
Pre-heat oven to 160°C fan forced. Lightly grease and line two 20cm round cake tins.
Sift the flour three times and set aside. Place the eggs and Chelsea Caster Sugar in the bowl of an electric mixer and beat on high speed for 8-10 mins or until pale, thick and tripled in volume. Sift half the flour mixture over the egg mixture and gently fold in using a metal spoon. Repeat with the remaining flour. Add the melted butter and gently fold to combine.
Divide the mixture between the tins and bake for 25 mins or until the sponges spring back when touched and come away from the sides of the tins. Remove from tins and cool on wire racks covered with a tea towel.
Beat the cream in the bowl of an electric mixer until soft peaks form. Sandwich the two cakes together with jam and cream.
Make icing by mixing Chelsea Icing Sugar with the passionfruit. Add a splash of hot water if required for desired consistency. Ice cake with a hot, clean knife.
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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