Dark Cane Sugar
A moist, dark brown sugar...
- Ingredients
- Method
Ingredients
- 4 large eggs
- 1 ½ cups Chelsea Dark Cane Sugar
- 1 cup full cream milk
- 120g unsalted butter
- 3 inch piece of scraped vanilla bean pods or 2 teaspoon of vanilla bean paste
- 2 cups of self raising cake flour
- 1 teaspoon of baking powder
- ½ teaspoon of salt
- 50g blueberries
- 50g of mixed blackberries and raspberries
For the buttercream
- 3 large eggs (whites only)
- ¾ cup of Chelsea Caster Sugar
- 250g of unsalted butter (room temperature)
- ½ teaspoon of vanilla extract
- A pinch of salt
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
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Method
Sponge : Preheat oven to 1800C. Grease 3, 18cm (7-inch) round cake pans; line the base with baking paper. In your stand mixer bowl, combine eggs, dark brown sugar and place over a double boiler on medium heat. Whisk until the sugar granules have dissolved and return bowl to stand mixer. Whisk mixture on high speed until it reaches the ribbon stage. This will take approximately 5 - 7 minutes.
Whilst this is mixing, in a pan, bring milk to a boil then remove from heat. Add the butter and vanilla beans or vanilla bean paste, combine and set aside.
Sift and combine flour, baking powder, salt and fold in ingredients into the egg mixture in 3 batches. (1 batch per minute)
When dry ingredients and the egg mixture are well incorporated, pour in milk in 2 batches and whisk on medium speed until the cake batter and milk are well incorporated.
Pour batter into the 3 round pans. Add blueberries in cake batter. Bake for 20-25 minutes or when the middle springs back up.
Whilst baking start on the swiss meringue buttercream
Swiss Meringue Buttercream : In your stand mixer bowl, combine caster sugar and egg whites and place over a double boiler on medium heat. Gently whisk with a hand held whisker until all granules have dissolved. Return bowl in stand mixer and whisk on high speed at no more than 4 minutes. Switch whisker to a flat beater and beat on low-medium speed.
Drop 1-2 inch cubes of the unsalted butter gradually. Ensure butter is well incorporated in the meringue before adding another. Repeat process until butter is finished.
Add vanilla extract and salt and beat for 60 seconds.
Pipe on cake as desired, add berries and design to your liking.
Chelsea Products in Recipe
Dark Cane Sugar
A moist, dark brown sugar...
Caster Sugar
The fine crystal of Chelsea...
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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