Icing Sugar
Icing sugar can also be...
- Ingredients
- Method
Ingredients
- 4 eggs
- 1 Tbsp boiling water
- ¾ cup Chelsea White Sugar (170g)
- 1 Tbsp Edmonds Standard Grade Flour in a 250ml cup; fill up rest of cup with Edmonds Cornflour
- 2 tsp Edmonds Baking Powder
- Whipped cream and jam or lemon curd, to sandwich cakes together
- Strawberries, to decorate (optional)
- Chelsea Icing Sugar, to dust
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
248
What did you think of this recipe?
Raewyn
Oh my God amazing no fail every time so high they don't fit under my cake plate with lid on, got one in the oven as I write this. 6 stars out of 5 ✨️
5
Anonymous
Mother in law gave me same recipe but only with 3 eggs, not 4. Maybe that will stopped the egg taste comment below
4
Onai
I used self raising flour and still turned out really good!
5
Emily
Super easy and looked super fluffy but the taste test was a bit chewy and sticky. Assume I over mixed and maybe would try again…
3
Gianna
Never fail? More like always fail. It tastes so bad🤮🤢
1
Pipsqueek
Easiest cake to make as instructed. Comes out perfect every time! *FIVE STARS*
5
Karlyn
Using this recipe to make the sponge to my lamingtons. I have never been able to make a sponge successfully until today! I did add some vanilla essence but it hasn't ruined it at all. So yummy!
5
Colleen Roberts
This is the best recipe super easy and doesn't fail. So tasty
5
Pene
Today was the first time I have ever made a sponge and it was all gone! My children absolutely loved it which they don’t ever eat a sponge and my 88 year old nana n law told me it was delicious. Thank you for this recipe! It will now be a family favourite
5
zoe
amazing love it a lot
5
Method
Preheat oven to 180°C bake. Grease 2 x 20cm round sponge tins and line with baking paper.
Beat 4 egg whites with the boiling water until stiff. Add Chelsea White Sugar slowly. Beat until dissolved. Mix in yolks one at a time.
Place Edmonds Standard Grade Flour in a 250ml cup, then fill the rest of the cup with Edmonds Cornflour. Sift into the sugar and egg mixture with Edmonds Baking Powder. Fold in.
Divide mixture between the two sponge tins and bake for 20-25 minutes, until pale golden and cooked through.
Once cooked, and while still in the tin, drop sponges from a height of 30cm onto the bench. The sponges should then hold their height, and not go flat once cool.
When cool sandwich together with cream and jam or lemon curd. Decorate with strawberries, if desired, then dust with Chelsea Icing Sugar.
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
White Sugar
The uniform size of the...
Reviews
248
What did you think of this recipe?
Raewyn
Oh my God amazing no fail every time so high they don't fit under my cake plate with lid on, got one in the oven as I write this. 6 stars out of 5 ✨️
5
Anonymous
Mother in law gave me same recipe but only with 3 eggs, not 4. Maybe that will stopped the egg taste comment below
4
Onai
I used self raising flour and still turned out really good!
5
Emily
Super easy and looked super fluffy but the taste test was a bit chewy and sticky. Assume I over mixed and maybe would try again…
3
Gianna
Never fail? More like always fail. It tastes so bad🤮🤢
1
Pipsqueek
Easiest cake to make as instructed. Comes out perfect every time! *FIVE STARS*
5
Karlyn
Using this recipe to make the sponge to my lamingtons. I have never been able to make a sponge successfully until today! I did add some vanilla essence but it hasn't ruined it at all. So yummy!
5
Colleen Roberts
This is the best recipe super easy and doesn't fail. So tasty
5
Pene
Today was the first time I have ever made a sponge and it was all gone! My children absolutely loved it which they don’t ever eat a sponge and my 88 year old nana n law told me it was delicious. Thank you for this recipe! It will now be a family favourite
5
zoe
amazing love it a lot
5
You May Like These
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 Olivani Spread)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened (or Olivani Spread)
- 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 (or Olivani Spread)
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter (or Olivani Spread)
- 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 (or Olivani Spread)
- 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 (or Olivani Spread)
- 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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