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
217
What did you think of this recipe?
Vicky
It is grate I've tried your gingerbread man recipes and this was just as grate as the lastAwesome job
5
Lin
Light, airy, sweet but not too sweet and delicious.I think I overcooked it as it was a bit dry.I cooked for 25min.Will make again soon for sure!Thank you for this lovely recipe.
5
Stelz
This recipe was a complete success....I followed it to the letter ....20mins at 180 was all the cooking time required Light, fluffy & perfect tasting. This will now be my 'go to' Sponge recipe. Thanks!
5
Jasmin
Perfect!! Thank you for sharing. This recipe has never failed me and I often get requests to bake it
5
Raewyn Mcclutchie
An old favourite of mine use it all the time
1
rachel
this recipe was alright, sponge wasn't as fluffy as i thought but it's a really good recipe for a first-timer :)
3
Maria Dunn
Great recipe and use it all the time but one I added too much water and it was harder to stiffen.
5
Johanna
Such a good recipe, I have made it so many times.
5
Anne Rogers
I love this cake. Never fails to impress, and so, so easy to make.
5
Sharon
Brilliant - I have tried repeatedly to make a decent sponge and this recipe WORKS! Thanks so much.
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
217
What did you think of this recipe?
Vicky
It is grate I've tried your gingerbread man recipes and this was just as grate as the lastAwesome job
5
Lin
Light, airy, sweet but not too sweet and delicious.I think I overcooked it as it was a bit dry.I cooked for 25min.Will make again soon for sure!Thank you for this lovely recipe.
5
Stelz
This recipe was a complete success....I followed it to the letter ....20mins at 180 was all the cooking time required Light, fluffy & perfect tasting. This will now be my 'go to' Sponge recipe. Thanks!
5
Jasmin
Perfect!! Thank you for sharing. This recipe has never failed me and I often get requests to bake it
5
Raewyn Mcclutchie
An old favourite of mine use it all the time
1
rachel
this recipe was alright, sponge wasn't as fluffy as i thought but it's a really good recipe for a first-timer :)
3
Maria Dunn
Great recipe and use it all the time but one I added too much water and it was harder to stiffen.
5
Johanna
Such a good recipe, I have made it so many times.
5
Anne Rogers
I love this cake. Never fails to impress, and so, so easy to make.
5
Sharon
Brilliant - I have tried repeatedly to make a decent sponge and this recipe WORKS! Thanks so much.
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 margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- 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
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- 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
- 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
- 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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