Icing Sugar
Icing sugar can also be...
- Ingredients
- Method
Ingredients
- 1 ½ cups Chelsea White Sugar (338g)
- 125g butter, softened
- 2 large eggs
- 1 cup Meadow Fresh Buttermilk (250ml)
- 1 cup vegetable oil (250ml)
- 2 Tbsp red food colouring
- ½ Tbsp white vinegar
- 2 tsp vanilla extract
- 2 ½ cups Edmonds Standard Grade Flour (375g)
- 3 Tbsp Edmonds Fielder's Cornflour
- 2 Tbsp cocoa powder
- 1 tsp Edmonds Baking Soda
- ¼ tsp salt
ICING
- 1 cup Meadow Fresh Original Cream Cheese, at room temperature (250g)
- 125g butter, softened
- 3 cups Chelsea Icing Sugar (450g) + extra to decorate (optional)
Additional tips
Cake will keep well for 5 days. Store in an airtight container in a cool, dry place.
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
96
What did you think of this recipe?
Eloise
Love the recipe. So easy to make. It does take a little bit longer in the oven but that’s about it
5
Kath
It did not work, I did everything as the recipe said, and it didn't cook.
1
Moss
When baking this recipe I used a 12inch pan for layers which for some reason made it to take about 40-45 minutes baking the cake layers which wasn't the best but to no fault of Chelsea sugar, so other than that it was well done and tasted amazing.
4
Brenna
It takes longer than half an hour make the recipe have a longer time.
2
Baker
Rather use a box instead of this recipe
2
Lisa
The timing is waaaayyy off
2
Peter
Big mistake. Traditionally make birthday cake for grandson. Thirteen this year and cake is in the oven still while I contemplate a bought one from the supermarket. Chelsea get negative rating from me.
1
Tracey
This cake turned out sooo bad, cooking time is not correct and cake is dry with no flavour.
1
Tina
Glad to see I'm not the only one that the recipe took a lot longer, mine was closer to 1 hr. Haven't tasted it yet so here's hoping for a great tasting cake.
3
Louise Edwards
Sadly disappointed with this cake.Made it for my daughter's birthday and it was tasteless and felt like a brick.
1
Method
Preheat oven to 180°C conventional / 160°C fan bake. Grease 2 x 20cm round cake tins and line the bases with baking paper.
Using an electric beater or stand mixer, beat Chelsea White Sugar and butter together until well combined. Add eggs one at a time, beating after each addition.
Add buttermilk, oil, food colouring, vinegar and vanilla. Beat until smooth.
Sift flour, cornflour, cocoa powder, baking soda and salt over the top. Beat until just combined.
Divide mixture evenly between prepared tins. Bake for 25-30 minutes (in the middle of the oven, on the same shelf), until a skewer inserted into the centre comes out clean.
Leave cakes to cool in tins for 10 minutes before turning out onto a wire rack to cool completely.
ICING
Beat cream cheese and butter together until really smooth and pale (about 3 minutes). Add Chelsea Icing Sugar and beat until light and creamy. You want a spreadable consistency - if your icing is too runny, add a little more icing sugar; if too thick, add a little lemon juice or water.
Spread the top of one of the cooled cakes with icing. Add the second cake layer on top. Spread icing on top and all around the outside of the cake.
OPTIONAL
Beat a little more Chelsea Icing Sugar into any remaining icing, to make a stiff pipeable consistency. Pipe icing decorations on top of the cake.
Allow icing to set before slicing cake and serving.
Additional tips
Cake will keep well for 5 days. Store in an airtight container in a cool, dry place.
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
White Sugar
The uniform size of the...
Reviews
96
What did you think of this recipe?
Eloise
Love the recipe. So easy to make. It does take a little bit longer in the oven but that’s about it
5
Kath
It did not work, I did everything as the recipe said, and it didn't cook.
1
Moss
When baking this recipe I used a 12inch pan for layers which for some reason made it to take about 40-45 minutes baking the cake layers which wasn't the best but to no fault of Chelsea sugar, so other than that it was well done and tasted amazing.
4
Brenna
It takes longer than half an hour make the recipe have a longer time.
2
Baker
Rather use a box instead of this recipe
2
Lisa
The timing is waaaayyy off
2
Peter
Big mistake. Traditionally make birthday cake for grandson. Thirteen this year and cake is in the oven still while I contemplate a bought one from the supermarket. Chelsea get negative rating from me.
1
Tracey
This cake turned out sooo bad, cooking time is not correct and cake is dry with no flavour.
1
Tina
Glad to see I'm not the only one that the recipe took a lot longer, mine was closer to 1 hr. Haven't tasted it yet so here's hoping for a great tasting cake.
3
Louise Edwards
Sadly disappointed with this cake.Made it for my daughter's birthday and it was tasteless and felt like a brick.
1
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ingredients
- 2 ½ cups plain flour
- 1 ½ cups Chelsea Caster Sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 ½ cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 Tbsp red food colouring
- 1 tsp of raspberry flavour
- 1 tsp white distilled vinegar
- 1 tsp vanilla extract
For the meringue butter cream
- 200 g Chelsea Caster Sugar
- 3 egg whites
- 250 g unsalted butter, softened and chopped
- 1 tsp vanilla extract.
learn about baking
How to Choose SugarFor Baking?
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