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Sponge Cake
Sponge Cake
Cakes

Sponge Cake

3.5
20 mins
20 mins
Easy
8

We use raw caster sugar which adds a lovely honey tone and caramel flavour to the sponge.

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  • Ingredients
  • Method

Ingredients

  • 4 large eggs, separated (room temperature)
  • ¾ cup Chelsea Raw Caster Sugar (or use Chelsea Raw Sugar blitzed in a food processor to a finer crystal)
  • ¾ cup cornflour
  • 2 Tbsp custard powder
  • 3 tsp baking powder
  • Chelsea Icing Sugar to dust

Chelsea Products in Recipe

Raw Caster Sugar

Raw Caster Sugar

Delicately flavoured with a...
Icing Sugar

Icing Sugar

Icing sugar can also be...
Raw Sugar

Raw Sugar

This natural granulated...
approved=true&orderBy=-hs_createdate&limit=10&offset=0


{has_more=true, offset=10, total=24, results=[{comment_text=Great recipe and cake came out fantastic, approved=true, user_name=Sam F, rating_new__1_5_=5, hs_createdate=1716176735089, rating=100, id=13316378493}, {comment_text=Really easy to make, and delicious! For an extra treat I spread jam over the bottom layers before adding the cream to sandwich it together. YUM., approved=true, user_name=Kim, hs_createdate=1715210467379, rating_new__1_5_=5, id=13158513336}, {comment_text=Bots :), approved=true, user_name=Lol, hs_createdate=1702249878745, rating_new__1_5_=3, id=11175587500}, {comment_text=It was ok but a bit dry, not sure using the raw sugar really worked. Prefer a more traditional sponge recipe. Would not do again., approved=true, user_name=Jane, hs_createdate=1702249878669, rating_new__1_5_=2, id=11175496035}, {comment_text=It was ok.. but would love to try it again, approved=true, user_name=VELONIKA AH CHING, hs_createdate=1702249877761, rating_new__1_5_=3, id=11175370115}, {comment_text=yummyyyyy!!!, approved=true, user_name=anamos, hs_createdate=1702249876544, rating_new__1_5_=3, id=11175567635}, {comment_text=I was really excited about making this but It ended up like a omelet and wasted expensive ingredients. This was very bad!, approved=true, user_name=Julia, hs_createdate=1702249874059, rating_new__1_5_=1, id=11175396976}, {comment_text=It was easy to make didn't seem to rise as I didn't use egg beater ...nice taste to it bit dry ...but will give it another go and see what happens.CHELSEA: Hi there, we would definitely recommend using an electric mixer to make this cake., approved=true, user_name=Sherylramsey16, hs_createdate=1702249873413, rating_new__1_5_=3, id=11175519161}, {comment_text=Amazing!!!! looks and tastes Delicious!!!!! I definitely recommend this one=)=), approved=true, rating_new__1_5_=5, hs_createdate=1702249873311, id=11175604884}, {comment_text=I loved it it was an amazing recipe definitely recommend, approved=true, user_name=Andy, hs_createdate=1702249872908, rating_new__1_5_=5, id=11175506065}]}
Reviews
24

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Method

Preheat oven to 180ºC. Grease well and line two 23cm sandwich cake tins with baking paper.
Beat egg whites until stiff peaks form. Slowly add Chelsea Raw Caster Sugar  (or if using Chelsea Raw Sugar, blitz the raw sugar in a food processor until a finer crystal size is achieved) and beat until mixture is stiff and glossy and the sugar has dissolved. Add the yolks one at a time, mix in well.
Sift together cornflour, custard powder and baking powder. Gently fold dry ingredients into the mixture using a metal spoon.
Pour equal amounts of the mixture into each prepared tin. Bake for 15 - 20 minutes (make sure you don't open the oven door whilst cooking). The cakes should shrink slightly from the sides of the tins and spring back when gently touched.
Cool for 10 minutes in the tin then turn out onto a wire rack covered in a clean tea towel or paper towel to prevent a rack imprint on the sponges.
When cool, fill with whipped cream and fruit and sprinkle with a fine dusting of Chelsea Icing Sugar.
Reviews
24

What did you think of this recipe?

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How to Choose SugarFor Baking?
learn about baking

How to Choose SugarFor Baking?

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