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
241
What did you think of this recipe?
Kamau Wikeepa.
Found simple quick and easy, duck eggs need no separating, just beat away.
5
Kylie
Epic recipe!! First time making sponge and it did not disappoint!
5
Julie
Absolutely gorgeous sponge. Made it about 5x now and it's perfect every time. No egg taste? Just a heads up, staler eggs used are better.
5
Ellen
I followed the recipe exactly and it failed. Haha don't know no what happened. The cakes sunk in the middle and rose around the outside.
3
Barbara Baldwin
After years of trying this is the first sponge that actually turned out just like my grandmother's and it was so easy
5
Mia
I failed it, it caved in and it tastes like an actual sponge. Think I'll try another recipe next time
1
Waiora
Absolute disaster. Turned out more of an egg cake than anything else.
1
Tess
I'm using it for a trifle! Not sure how it tastes just yet, but it looks good in the oven!
4
Jen
The best sponge cake I have ever made
5
Cool kid 903
Good
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
241
What did you think of this recipe?
Kamau Wikeepa.
Found simple quick and easy, duck eggs need no separating, just beat away.
5
Kylie
Epic recipe!! First time making sponge and it did not disappoint!
5
Julie
Absolutely gorgeous sponge. Made it about 5x now and it's perfect every time. No egg taste? Just a heads up, staler eggs used are better.
5
Ellen
I followed the recipe exactly and it failed. Haha don't know no what happened. The cakes sunk in the middle and rose around the outside.
3
Barbara Baldwin
After years of trying this is the first sponge that actually turned out just like my grandmother's and it was so easy
5
Mia
I failed it, it caved in and it tastes like an actual sponge. Think I'll try another recipe next time
1
Waiora
Absolute disaster. Turned out more of an egg cake than anything else.
1
Tess
I'm using it for a trifle! Not sure how it tastes just yet, but it looks good in the oven!
4
Jen
The best sponge cake I have ever made
5
Cool kid 903
Good
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
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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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