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?
matilda
Most horrible cake ever made, first of all it was so flat like 1 -2cm tall and only fit one cake pan and it tasted like a literal omlette, I currently feel sick from it.
2
john
great recipe easy to make
5
Caroline
Great cake. Can I add some vanilla essence or change the sugar type to change the flavour if certain people wanted that?
4
Yeah
My sponge failed
3
Sue Anderson
I followed the recipe instructions to the letter and the sponge was as promised. Light, airy and did not fall flat. In the past my sponge cakes have been epic fails so I'm pleased to find a recipe that delivered.
5
Bonnie
IT COULD NEVER BEAT MY GRANNYS SWISS ROLLLLLLLLLLL!!!!!!!!!she makes the best swiss roll ever in the history of the universe!!I haven't made this recipe just yet but will do!Looks delish though..!
5
Lauren
May want to specify in the recipe how exactly you 'drop' the sponge as some people could be attempting a sponge cake for the first time and may not know the term :). Amazing recipe otherwise!
4
Julz
I made with gluten free Edmonds plain flour and it was great. .
4
jenny
Very light and fluffy. Easy to make. Can't wait to bake it again.
5
Debra
First every sponge recipe that didn't flop! Good texture too
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?
matilda
Most horrible cake ever made, first of all it was so flat like 1 -2cm tall and only fit one cake pan and it tasted like a literal omlette, I currently feel sick from it.
2
john
great recipe easy to make
5
Caroline
Great cake. Can I add some vanilla essence or change the sugar type to change the flavour if certain people wanted that?
4
Yeah
My sponge failed
3
Sue Anderson
I followed the recipe instructions to the letter and the sponge was as promised. Light, airy and did not fall flat. In the past my sponge cakes have been epic fails so I'm pleased to find a recipe that delivered.
5
Bonnie
IT COULD NEVER BEAT MY GRANNYS SWISS ROLLLLLLLLLLL!!!!!!!!!she makes the best swiss roll ever in the history of the universe!!I haven't made this recipe just yet but will do!Looks delish though..!
5
Lauren
May want to specify in the recipe how exactly you 'drop' the sponge as some people could be attempting a sponge cake for the first time and may not know the term :). Amazing recipe otherwise!
4
Julz
I made with gluten free Edmonds plain flour and it was great. .
4
jenny
Very light and fluffy. Easy to make. Can't wait to bake it again.
5
Debra
First every sponge recipe that didn't flop! Good texture too
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?
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