Golden Syrup
Chelsea Golden Syrup in the...
- Ingredients
- Method
Ingredients
- 4 eggs
- 1 cup Chelsea White Sugar
- 2 ½ Tbsp boiling water
- 1 Tbsp Chelsea Golden Syrup
- 2 tsp cocoa
- 1 tsp cinnamon
- 125gms cornflour
- 1 heaped tsp baking powder
- 1 heaped Tbsp flour
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
40
What did you think of this recipe?
Hemi
Yummy
5
Sina
This recipe is great! Came out all fluffy and lovely. The texture is very similar to store bought sponge cake except that this is far nicer! Very easy and fast
5
Nai
Combination of cinnamon and chocolate was nice, but still tasted quite eggy. And texture was very strange for a sponge cake. I definitely won't be making this again. But will borrow the idea of putting cinnamon in a chocolate cake.
1
Sean C
Cocoa powder quantity is wrongTastes like a cinnamon spongeWould not recommend
1
Katherine
Its delicious I make it all the time for people's birthdays
5
Leigh Keightley
Please provide the size of the tin/tins used.Chelsea Sugar:A standard cake tin would be suitable. An 8 or 9 inch diameter cake tin would be ideal.
1
Nai
Combination of cinnamon and chocolate was nice, but still tasted quite eggy. And texture was very strange for a sponge cake. I definitely won't be making this again. But will try putting cinnamon in a chocolate cake.
1
Jacks
It's great
5
Sakura
Super Easy!!
5
Fiona
I have NEVER been able to bake a sponge. Until I made this one! Light, fluffy and delicious.
5
Method
Separate eggs. Beat egg whites until thick. Add yolks and beat again. Dissolve sugar in boiling water, gradually add to eggs along with the golden syrup and beat well for at least 3 minutes. Sift together all the dry ingredients and fold into mixture. Turn into 2 deep lightly greased and cornfloured sponge tins, at least 7cm deep.
Bake at 190°C for 25 mins or until cooked.
Cool for a few minutes in tins before turning out on to a wire rack.
Chelsea Products in Recipe
Golden Syrup
Chelsea Golden Syrup in the...
White Sugar
The uniform size of the...
Reviews
40
What did you think of this recipe?
Hemi
Yummy
5
Sina
This recipe is great! Came out all fluffy and lovely. The texture is very similar to store bought sponge cake except that this is far nicer! Very easy and fast
5
Nai
Combination of cinnamon and chocolate was nice, but still tasted quite eggy. And texture was very strange for a sponge cake. I definitely won't be making this again. But will borrow the idea of putting cinnamon in a chocolate cake.
1
Sean C
Cocoa powder quantity is wrongTastes like a cinnamon spongeWould not recommend
1
Katherine
Its delicious I make it all the time for people's birthdays
5
Leigh Keightley
Please provide the size of the tin/tins used.Chelsea Sugar:A standard cake tin would be suitable. An 8 or 9 inch diameter cake tin would be ideal.
1
Nai
Combination of cinnamon and chocolate was nice, but still tasted quite eggy. And texture was very strange for a sponge cake. I definitely won't be making this again. But will try putting cinnamon in a chocolate cake.
1
Jacks
It's great
5
Sakura
Super Easy!!
5
Fiona
I have NEVER been able to bake a sponge. Until I made this one! Light, fluffy and delicious.
5
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ingredients
- 1 Tbsp instant coffee granules
- ¾ cup water
- 2 cups Chelsea White Sugar
- 1¾ cups Edmonds Standard Grade Flour
- ¾ cup cocoa powder
- 2 tsp vanilla essence
- 2 tsp Edmonds Baking Soda
- 1 tsp Edmonds Baking Powder
- ½ tsp salt
- 2 eggs
- 1¼ cups Meadow Fresh Milk (or Rice/Soya Milk)
- ½ cup sunflower or soya oil
Icing Ingredients
- 1½ cups Chelsea Icing Sugar (225g)
- 2 Tbsp cocoa powder
- 50g butter, softened (or Olivani Spread)
- 2-3 Tbsp hot water
learn about baking
How to Choose SugarFor Baking?
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