Caster Sugar
The fine crystal of Chelsea...
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Cakes
Victoria Sponge Cake
20 mins
20 mins
Easy
12
Make like Downton Abbey and have a sophisticated afternoon tea with this show stopping Victoria Sponge. You'll be the star of the show.
Keep my screen awake
- Ingredients
- Method
Ingredients
- 4 extra large eggs
- ¾ cup Chelsea Caster Sugar
- ⅓ cup Edmonds Cornflour
- ¼ cup Edmonds Custard Powder
- 1 tsp cream of tartar
- ½ tsp bicarbonate of soda
- 250ml thickened cream
- ½ cup Chelsea Icing Sugar + extra for dusting
- 1 vanilla bean, scraped
- ½ cup raspberry jam
- 1 cup fresh or frozen fruit (i.e. strawberries, blueberries, raspberries)
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
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Method
Preheat oven to 180°C (fan-forced 160°C). Grease and flour two 20cm round, deep cake tins. Line the bases with baking paper.
Place eggs and Chelsea Caster Sugar into a medium sized clean bowl. Using an electric mixer, beat for approx. 7 minutes or until mixture is thick and creamy.
In a separate bowl, sift the Edmonds Cornflour, Edmonds Custard Powder, cream of tartar and the bicarbonate of soda. Using a metal spoon, gently fold the dry ingredients into the egg mixture until just combined taking care not to over mix.
Divide the batter evenly between the prepared tins. Bake for 20 minutes or until the cake surface springs back when touched lightly in the center. Cool in the tins for 5 minutes then turn out onto wire racks to cool completely.
Make the cream filling/topping by whipping the cream to a soft peak. Fold in the soft icing mixture and vanilla seeds. Continue whipping until desired thickness is achieved.
To assemble the cake, place one cake layer on a serving plate. Spread the raspberry jam evenly on top of the layer. Then evenly spread half of the whipped cream over the jam. Gently place the remaining cake layer on top and spread the remaining cream evenly over this layer. Top with fruit and a dusting of Chelsea Icing Sugar.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Reviews
9
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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