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Caster Sugar
The fine crystal of Chelsea...
- Ingredients
- Method
Ingredients
- 5 eggs, separated
- 110 g (½ cup) CHELSEA Caster Sugar, plus half cup (110g) extra
- 1 tsp vanilla bean paste, plus 1 tsp extra
- 150 g plain flour (sifted 4 times)
- 250 ml (1 cup) cream
- 250 ml (1 cup) evaporated milk
- 395g (1 tin) condensed milk
Topping
- 300ml cream, whipped
- 250g (1 punnet) fresh strawberries
- 250g (1 punnet) fresh blueberries
- CHELSEA Icing Sugar, to dust
Chelsea Products in Recipe
Icing Sugar
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Method
Preheat the oven to 160°C/ 140°C fan forced. Grease and line the base and sides of a 21-22 cm round cake pan (7-8cm high sides) with baking paper.
Using an electric mixer; beat egg whites until soft peaks form. Gradually add 1/2 cup CHELSEA Caster Sugar and continue to beat for 1-2 minutes until glossy. Set aside.
In a bowl using an electric mixer beat egg yolks until light and fluffy, gradually add in extra CHELSEA Caster Sugar and vanilla; continue to beat for a further 1 minute.
Gradually fold the yolks into the whites. Sift half of the flour over egg mixture, and gently fold through. Sift remaining flour over mixture and gently fold through, being careful not to over-work the mixture. Gently spoon sponge mixture into the prepared cake pan and smooth over the surface, bake 1 hour.
Remove from oven; cool in cake pan for 15 minutes. While the sponge is cooling, combine cream, CARNATION Creamy Evaporated Milk, HIGHLANDER Sweetened Condensed Milk and extra vanilla in a large jug.
Once the cake has cooled, using a skewer; poke holes over the top of the sponge.Pour over cream mixture and allow it to absorb; cover with plastic wrap and refrigerate overnight.
Turn out cake onto a platter. Spread whipped cream over the top of the cake and decorate with berries and dust with CHELSEA Icing Sugar.
7. Turn out cake onto a platter. Spread whipped cream over the top of the cake and decorate with berries and dust with CHELSEA Icing Sugar.
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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