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
226
What did you think of this recipe?
Anne Therese Rogers
So easy to make and so delicious.
5
K
Interesting and awesome
4
rather not say
so good make again everytime i need a sponge cake
5
Never fail sponge
Easy to make soft and fluffy best ever I have made
5
His ska
Love it
5
Ellen
Great recipe, turned out perfect
5
Maggie
a bit dry and chewy but still nice
3
Karen Linders
Absolutely amazing! This has to be the best sponge sandwich recipe I have tried, to date. Turned out better than expected.
5
Kamauwikeepa@gmail.com
Fabulous simple, easy and quick. Quicker with duck eggs, no need to separate whites. Love it. Thanks a million.
5
Alicia
I generally stick to baking from a box but even I managed to make this no problems :)
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
226
What did you think of this recipe?
Anne Therese Rogers
So easy to make and so delicious.
5
K
Interesting and awesome
4
rather not say
so good make again everytime i need a sponge cake
5
Never fail sponge
Easy to make soft and fluffy best ever I have made
5
His ska
Love it
5
Ellen
Great recipe, turned out perfect
5
Maggie
a bit dry and chewy but still nice
3
Karen Linders
Absolutely amazing! This has to be the best sponge sandwich recipe I have tried, to date. Turned out better than expected.
5
Kamauwikeepa@gmail.com
Fabulous simple, easy and quick. Quicker with duck eggs, no need to separate whites. Love it. Thanks a million.
5
Alicia
I generally stick to baking from a box but even I managed to make this no problems :)
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
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To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
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ingredients
- 125g butter, softened (or Olivani Spread)
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
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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
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- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter (or Olivani Spread)
- 1 cup Chelsea White Sugar
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- 2 eggs
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- pinch of salt
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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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