Caster Sugar
The fine crystal of Chelsea...
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Cakes
Passionfruit Butter Cake
20 mins
40 mins
Easy
12
This passionfruit butter cake is a deliciously light and moist treat with a tangy passionfruit twist. It's simple to whip up and great for afternoon tea or a special celebration. The soft, buttery cake pairs beautifully with the refreshing passionfruit flavour.
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- Ingredients
- Method
Ingredients
- 125g unsalted Butter, chopped
- ¾ Cup Chelsea Caster Sugar
- 2 Eggs
- 2 Cups Self-Raising Flour
- ½ cup Milk
- ¼ Cup Passionfruit Pulp
ICING
- 1 ½ Cups Chelsea Icing Sugar
- 1 teaspoon soft Butter
- 2 Tablespoons Milk
- 1 Passionfruit
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
13
What did you think of this recipe?
Erica
I did everything exactly as the recipe states and the cake didn't rise at all. Very disappointed. states and the cake didnt rise at all.
1
Steve
Good cake recipe. The icing in the recipe though is a glaze not the butter cream shown in the picture.
3
Steve
Good cake recipe. The icing in the recipe though is a glaze not the butter cream shown in the picture.
3
Tina
Easy to follow recipe - I creamed butter sugar first, then added eggs, 1/2 t vanilla, lemon rind and 2 T lemon juice on top of 1/2 c milk. It took longer to cook but I think it's because I put it in a loaf pan. Lovely icing with the passionfruit pulp
3
Margaret
Perfect
5
Bg
Easy to make and delicious
5
Gillian
The flavour turned ok but the cake was rather heavy but moist. Not sure if I would make it again.
2
Dawn
Is not suitable for a small, old fashioned, mix master
1
Kat
So light after I mixed it but from the oven, it's very heavy. I will try again as i have about a thousand passionfruit. I'll try the separate way and see it that helps
3
indie
perfect
5
Method
Combine butter, Chelsea Caster Sugar, eggs, flour and milk in a medium bowl. Use electric beaters and mix until all ingredients are combined.
Add passionfruit and beat for 5 minutes until mixture is smooth.
Spread into a prepared tin and bake in a moderate oven at 180C for 40 minutes. Turn onto rack to cool and when cake is cold, ice if desired.
ICING
Sift Chelsea Icing Sugar into bowl and add butter and milk. Make into a smooth paste and add passionfruit.
Heat over hot water until mixture is smooth enough to be spread over cold cake.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Reviews
13
What did you think of this recipe?
Erica
I did everything exactly as the recipe states and the cake didn't rise at all. Very disappointed. states and the cake didnt rise at all.
1
Steve
Good cake recipe. The icing in the recipe though is a glaze not the butter cream shown in the picture.
3
Steve
Good cake recipe. The icing in the recipe though is a glaze not the butter cream shown in the picture.
3
Tina
Easy to follow recipe - I creamed butter sugar first, then added eggs, 1/2 t vanilla, lemon rind and 2 T lemon juice on top of 1/2 c milk. It took longer to cook but I think it's because I put it in a loaf pan. Lovely icing with the passionfruit pulp
3
Margaret
Perfect
5
Bg
Easy to make and delicious
5
Gillian
The flavour turned ok but the cake was rather heavy but moist. Not sure if I would make it again.
2
Dawn
Is not suitable for a small, old fashioned, mix master
1
Kat
So light after I mixed it but from the oven, it's very heavy. I will try again as i have about a thousand passionfruit. I'll try the separate way and see it that helps
3
indie
perfect
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
- 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
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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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