Caster Sugar
The fine crystal of Chelsea...
- Ingredients
- Method
Ingredients
- 3 medium eggs
- 75 g Chelsea Caster Sugar
- 75 g Plain Flour
- 1 Teaspoon Chelsea Caster Sugar for dusting
- Sprinkle of Chelsea Icing Sugar for the final touches
- ¼ cup jam
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
21
What did you think of this recipe?
Larissa
It doesn’t rise and just taste like egg 🤢. I tried the Edmond recipe it was was great 👍 and was actually sponge like
1
idk
good wasnt dry. i could taste the eggs in the cake part
4
Gordon
If you want to make a good one you have to double the recipes
It sucks
3
jordan
This recipe is very good with cream instead of jam
3
D
Yum
5
Marianne
Quick and easy to make. Very nice sponge texture which takes very little ingredients. I used half a jar of strawberry jam but it was lovely. Froze half and had it with ice cream next day which is so very much like arctic roll. I guess its quite versatile.
4
Kayla & Barbara
Really good I had it in my lunch. Everyday for a week Chelsea you should try this
4
Harry
I am trying this for Christmas, it looks so good!Awesome and has turned out really well
4
Emily
It's a really tasty recipe, but the bottom was a bit rubbery, and the method has ingredients that weren't mentioned? Very happy though!
4
Clive Skipper
My tin (280x180 mm) turned out to be too small as the sponge rose too high to roll, Next time I'll use 2/3 quantities or a larger tin. Otherwise the sponge was perfect.
5
Method
Preheat the oven to 200°C.
Grease and line the swiss roll tin with baking parchment.
Using an electric hand mixer, whisk the eggs and sugar together in a large bowl until thick and creamy and leaves a trail. Sieve the flour and fold into the mixture carefully with 1 tbsp hot water, trying not to knock out too much air.
Place into the prepared tin and tilt the tin to level the mixture, making sure it goes right into the corners. Bake for 10-12 minutes until springy to the touch.
Dust a large piece of baking parchment with caster sugar and turn the sponge out onto it. Trim off the hard edges and make a dent along the width, 1cm in. From this end, roll it up with the paper in the middle. Cool on a wire rack.
Once cooled unroll and spread the jam all over the sponge until it is spread evenly.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Reviews
21
What did you think of this recipe?
Larissa
It doesn’t rise and just taste like egg 🤢. I tried the Edmond recipe it was was great 👍 and was actually sponge like
1
idk
good wasnt dry. i could taste the eggs in the cake part
4
Gordon
If you want to make a good one you have to double the recipes
It sucks
3
jordan
This recipe is very good with cream instead of jam
3
D
Yum
5
Marianne
Quick and easy to make. Very nice sponge texture which takes very little ingredients. I used half a jar of strawberry jam but it was lovely. Froze half and had it with ice cream next day which is so very much like arctic roll. I guess its quite versatile.
4
Kayla & Barbara
Really good I had it in my lunch. Everyday for a week Chelsea you should try this
4
Harry
I am trying this for Christmas, it looks so good!Awesome and has turned out really well
4
Emily
It's a really tasty recipe, but the bottom was a bit rubbery, and the method has ingredients that weren't mentioned? Very happy though!
4
Clive Skipper
My tin (280x180 mm) turned out to be too small as the sponge rose too high to roll, Next time I'll use 2/3 quantities or a larger tin. Otherwise the sponge was perfect.
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 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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