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?
Jackie
Love it
5
Lola
Great recipe. Have made this SO many times. I use one less egg yolk then in the recipe so it comes with less eggy flavour. I've also learned to sift the flour 2-3 times, so its not lumpy in the baked cake. I've also successfully made this using all corn flour so its GF. Versatile recipe, thank you.
4
Scottish Granny
I have used this recipe many times and as advertised it never failed, BUT this morning it did spectacularly, I have no idea what I did wrong but it was a disaster!!!!
4
Justine Kingi
Love making this it's quick & easy
5
Leo
It was helpful
5
JK
First time sponge maker... it was so light and fluffy, beating the eggs and adding the sugar gradually, just like making a pav.. made all the difference.
5
Zzanimals
It’s really good but it’s a bit too dry
4
Zzanimals
It’s really good but it’s a bit too dry
4
Annie
5
Vienna
Delicious! I made as a birthday cake it was a winner!!
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?
Jackie
Love it
5
Lola
Great recipe. Have made this SO many times. I use one less egg yolk then in the recipe so it comes with less eggy flavour. I've also learned to sift the flour 2-3 times, so its not lumpy in the baked cake. I've also successfully made this using all corn flour so its GF. Versatile recipe, thank you.
4
Scottish Granny
I have used this recipe many times and as advertised it never failed, BUT this morning it did spectacularly, I have no idea what I did wrong but it was a disaster!!!!
4
Justine Kingi
Love making this it's quick & easy
5
Leo
It was helpful
5
JK
First time sponge maker... it was so light and fluffy, beating the eggs and adding the sugar gradually, just like making a pav.. made all the difference.
5
Zzanimals
It’s really good but it’s a bit too dry
4
Zzanimals
It’s really good but it’s a bit too dry
4
Annie
5
Vienna
Delicious! I made as a birthday cake it was a winner!!
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
- 2 cups chocolate chips
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?
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt