Raw Caster Sugar
Delicately flavoured with a...
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Cakes
Sponge Cake
20 mins
20 mins
Easy
8
We use raw caster sugar which adds a lovely honey tone and caramel flavour to the sponge.
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- Ingredients
- Method
Ingredients
- 4 large eggs, separated (room temperature)
- ¾ cup Chelsea Raw Caster Sugar (or use Chelsea Raw Sugar blitzed in a food processor to a finer crystal)
- ¾ cup cornflour
- 2 Tbsp custard powder
- 3 tsp baking powder
- Chelsea Icing Sugar to dust
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Raw Sugar
This natural granulated...
Reviews
24
What did you think of this recipe?
LINDA
It made a big crater and looks burnt at the same time.
1
Charlotte
Very good and I'm only 9
5
Daniel
Should add a disclaimer that this isn't a traditional sponge recipe. Not great.
1
annelise
Amazing
4
Method
Preheat oven to 180ºC. Grease well and line two 23cm sandwich cake tins with baking paper.
Beat egg whites until stiff peaks form. Slowly add Chelsea Raw Caster Sugar (or if using Chelsea Raw Sugar, blitz the raw sugar in a food processor until a finer crystal size is achieved) and beat until mixture is stiff and glossy and the sugar has dissolved. Add the yolks one at a time, mix in well.
Sift together cornflour, custard powder and baking powder. Gently fold dry ingredients into the mixture using a metal spoon.
Pour equal amounts of the mixture into each prepared tin. Bake for 15 - 20 minutes (make sure you don't open the oven door whilst cooking). The cakes should shrink slightly from the sides of the tins and spring back when gently touched.
Cool for 10 minutes in the tin then turn out onto a wire rack covered in a clean tea towel or paper towel to prevent a rack imprint on the sponges.
When cool, fill with whipped cream and fruit and sprinkle with a fine dusting of Chelsea Icing Sugar.
Chelsea Products in Recipe
Raw Caster Sugar
Delicately flavoured with a...
Icing Sugar
Icing sugar can also be...
Raw Sugar
This natural granulated...
Reviews
24
What did you think of this recipe?
LINDA
It made a big crater and looks burnt at the same time.
1
Charlotte
Very good and I'm only 9
5
Daniel
Should add a disclaimer that this isn't a traditional sponge recipe. Not great.
1
annelise
Amazing
4
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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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