Caster Sugar
The fine crystal of Chelsea...
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Cakes
Passionfruit Butter Cake
20 mins
40 mins
Easy
12
This passionfruit butter cake is a deliciously light and moist treat with a tangy passionfruit twist. It's simple to whip up and great for afternoon tea or a special celebration. The soft, buttery cake pairs beautifully with the refreshing passionfruit flavour.
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- Ingredients
- Method
Ingredients
- 125g unsalted Butter, chopped
- ¾ Cup Chelsea Caster Sugar
- 2 Eggs
- 2 Cups Self-Raising Flour
- ½ cup Milk
- ¼ Cup Passionfruit Pulp
ICING
- 1 ½ Cups Chelsea Icing Sugar
- 1 teaspoon soft Butter
- 2 Tablespoons Milk
- 1 Passionfruit
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
13
What did you think of this recipe?
Carol
This recipe is great. I mixed the ingredients step by step, rather than all at once, and sifted the flour in alternately with the milk. Next time i may use more passion fruit. This recipe is a keeper.
5
Erin
Really easy to make, you basically toss everything into a ball and mix it, bake it, ice it, eat it. I made it with raw caster sugar (didn't have any white) and plain flour (didn't have any self raising) with 4 teaspoons of baking power and it turned out delish! Moist and tasty :)
5
Sarah
Easy to make and delicious!
5
Method
Combine butter, Chelsea Caster Sugar, eggs, flour and milk in a medium bowl. Use electric beaters and mix until all ingredients are combined.
Add passionfruit and beat for 5 minutes until mixture is smooth.
Spread into a prepared tin and bake in a moderate oven at 180C for 40 minutes. Turn onto rack to cool and when cake is cold, ice if desired.
ICING
Sift Chelsea Icing Sugar into bowl and add butter and milk. Make into a smooth paste and add passionfruit.
Heat over hot water until mixture is smooth enough to be spread over cold cake.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Reviews
13
What did you think of this recipe?
Carol
This recipe is great. I mixed the ingredients step by step, rather than all at once, and sifted the flour in alternately with the milk. Next time i may use more passion fruit. This recipe is a keeper.
5
Erin
Really easy to make, you basically toss everything into a ball and mix it, bake it, ice it, eat it. I made it with raw caster sugar (didn't have any white) and plain flour (didn't have any self raising) with 4 teaspoons of baking power and it turned out delish! Moist and tasty :)
5
Sarah
Easy to make and delicious!
5
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- 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
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ingredients
- 125g butter, softened (or Olivani Spread)
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- 1 ¾ cups Edmonds Standard Grade Flour (263g)
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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
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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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