Caster Sugar
The fine crystal of Chelsea...
- Ingredients
- Method
Ingredients
- 4 eggs
- ¾ cup Chelsea Caster Sugar
- ¾ cup flour
- ⅓ cup corn flour
- 1 tsp baking powder
Chelsea Products in Recipe
Reviews
19
What did you think of this recipe?
Catherine
Excellent recipe fluffy and moist.Definitely will make again.
5
Hariass Tutty'head
I think the cake made my trifle taste completely of starch.
1
Mia
Made it, using gram flour instead of eggs and gluten free self raising and it's perfect.
4
Grace
Great straightforward recipe worked well.
5
Charlotte
Worked perfectly
5
Jo
After years of using shop bought sponge in my Christmas trifle, I decided to try this recipe out (even though it only has one rating). It's very simple and easy to put together; the corn flour is what makes it light. The only thing I would add is vanilla extract (I put around 1/4 tsp). I baked mine in a 25cm square tin in the middle of the oven for 25 mins, turning it halfway through baking. Unlike other sponge recipes, this one holds its shape after baking and doesn't sink in the middle.I left it to cool overnight on a rack with a teatowel covering it, and cut it into cubes in the morning using a bread knife. It was airy and sweet and will absorb the liquids in a trifle well. This is my go-to from now on. (Xmas 2016)
5
Neroli
Great receipe for a sponge for trifle, baked alaska etc.
5
pauline
Rubbish. Doesn't give any accurate measure or state plain or SR flour
1
Wendy
Absolutely fantastic. Easy simple and taste great. No not bought sponge cakes for me. Thank you
5
Method
Preheat the oven to 190°C. Grease or oil spray and line a 20 x 20cm cake tin, ensuring the baking paper is about 2cm above the edge of the tin.
Beat the eggs with the Sugar, until thick and the Sugar is dissolved. Gently fold in the flours and baking powder.
Pour into the prepared tin. Bake for 15-20 minutes or until cooked. Invert the pan and cool the sponge on a wire rack.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
19
What did you think of this recipe?
Catherine
Excellent recipe fluffy and moist.Definitely will make again.
5
Hariass Tutty'head
I think the cake made my trifle taste completely of starch.
1
Mia
Made it, using gram flour instead of eggs and gluten free self raising and it's perfect.
4
Grace
Great straightforward recipe worked well.
5
Charlotte
Worked perfectly
5
Jo
After years of using shop bought sponge in my Christmas trifle, I decided to try this recipe out (even though it only has one rating). It's very simple and easy to put together; the corn flour is what makes it light. The only thing I would add is vanilla extract (I put around 1/4 tsp). I baked mine in a 25cm square tin in the middle of the oven for 25 mins, turning it halfway through baking. Unlike other sponge recipes, this one holds its shape after baking and doesn't sink in the middle.I left it to cool overnight on a rack with a teatowel covering it, and cut it into cubes in the morning using a bread knife. It was airy and sweet and will absorb the liquids in a trifle well. This is my go-to from now on. (Xmas 2016)
5
Neroli
Great receipe for a sponge for trifle, baked alaska etc.
5
pauline
Rubbish. Doesn't give any accurate measure or state plain or SR flour
1
Wendy
Absolutely fantastic. Easy simple and taste great. No not bought sponge cakes for me. Thank you
5
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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
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- 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
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- 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
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- 2 eggs
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- pinch of salt
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ingredients
- 150g butter, softened
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- 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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