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?
Breanna
I don't know whether there was something wrong with the recipe or not as my little 9-year-old sister made this cake and it was about a cm tall, dense and overbaked. Most likely it was her fault as she has only baked a couple of times. It did have a lovely cinnamon flavour but no chocolate was coming through.
3
frank
This batter is really watery does not rise just burns. DO NOT RECOMMEND!!! Waste of ingredients.
1
Julie
what is a breakfast cup?CHELSEA: good question! we have updated recipe to 125gms.
1
Unknown
It tasted like cake
5
Jessica
Not happy at all did not turn into a sponge and didn't even taste that nice!!! NO hate!
1
Becs Hodgson
Amazing light sponge!!
5
Ros
This recipie is absolute rubbish and you should take it down
1
Raewyn
Not a good recipe, the measurements are not right, especially the cocoa quantity.
1
Unknown
Measurements are way off. 2 tsp cocoa makes it barely beige with no chocolate flavour. Dissolving 1 cup of sugar in 2.5 Tbsp of water defies the laws of chemistry.
1
Chris
Looks and tastes more like a cinnamon sponge cake. Perhaps it should be two Tbsp cocoa?
3
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?
Breanna
I don't know whether there was something wrong with the recipe or not as my little 9-year-old sister made this cake and it was about a cm tall, dense and overbaked. Most likely it was her fault as she has only baked a couple of times. It did have a lovely cinnamon flavour but no chocolate was coming through.
3
frank
This batter is really watery does not rise just burns. DO NOT RECOMMEND!!! Waste of ingredients.
1
Julie
what is a breakfast cup?CHELSEA: good question! we have updated recipe to 125gms.
1
Unknown
It tasted like cake
5
Jessica
Not happy at all did not turn into a sponge and didn't even taste that nice!!! NO hate!
1
Becs Hodgson
Amazing light sponge!!
5
Ros
This recipie is absolute rubbish and you should take it down
1
Raewyn
Not a good recipe, the measurements are not right, especially the cocoa quantity.
1
Unknown
Measurements are way off. 2 tsp cocoa makes it barely beige with no chocolate flavour. Dissolving 1 cup of sugar in 2.5 Tbsp of water defies the laws of chemistry.
1
Chris
Looks and tastes more like a cinnamon sponge cake. Perhaps it should be two Tbsp cocoa?
3
You May Like These
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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