Caster Sugar
The fine crystal of Chelsea...
- Ingredients
- Method
Ingredients
- 3 medium eggs
- 75 g Chelsea Caster Sugar
- 75 g Plain Flour
- 1 Teaspoon Chelsea Caster Sugar for dusting
- Sprinkle of Chelsea Icing Sugar for the final touches
- ¼ cup jam
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
21
What did you think of this recipe?
The child
Hi it was okay
2
Alice
good
5
Lanno
This recipe is very much like the one I used as a defence force cook 30 years ago. It's simple and gives reliable results when used in bulk. I quadrupled this recipe then divided it in half for two Swiss rolls and with the addition of cocoa at the flour folding stage, two chocolate rolls. Results were brilliant.
5
unknown
ive made this so mnay time and its easy
5
sbtvrht
It was well cooked and tasted amazing.
5
Harry
I am trying this for Christmas, it looks so good!Awesome and has turned out really well
4
Harry
I am trying this for Christmas, it looks so good!Awesome and has turned out really well
4
MrMcMuffinMan
Love it.
5
Jaime
It was amazing !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!I would have it every day.
5
Annabelle
This was an absolute fail! I do not recommend baking this at all. The sponge was sticky even though I thought i left it in the oven for longer than needed. Rolling the sponge didn't work either even though I did everything that it said. I don't recommend making this!
1
Method
Preheat the oven to 200°C.
Grease and line the swiss roll tin with baking parchment.
Using an electric hand mixer, whisk the eggs and sugar together in a large bowl until thick and creamy and leaves a trail. Sieve the flour and fold into the mixture carefully with 1 tbsp hot water, trying not to knock out too much air.
Place into the prepared tin and tilt the tin to level the mixture, making sure it goes right into the corners. Bake for 10-12 minutes until springy to the touch.
Dust a large piece of baking parchment with caster sugar and turn the sponge out onto it. Trim off the hard edges and make a dent along the width, 1cm in. From this end, roll it up with the paper in the middle. Cool on a wire rack.
Once cooled unroll and spread the jam all over the sponge until it is spread evenly.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Reviews
21
What did you think of this recipe?
The child
Hi it was okay
2
Alice
good
5
Lanno
This recipe is very much like the one I used as a defence force cook 30 years ago. It's simple and gives reliable results when used in bulk. I quadrupled this recipe then divided it in half for two Swiss rolls and with the addition of cocoa at the flour folding stage, two chocolate rolls. Results were brilliant.
5
unknown
ive made this so mnay time and its easy
5
sbtvrht
It was well cooked and tasted amazing.
5
Harry
I am trying this for Christmas, it looks so good!Awesome and has turned out really well
4
Harry
I am trying this for Christmas, it looks so good!Awesome and has turned out really well
4
MrMcMuffinMan
Love it.
5
Jaime
It was amazing !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!I would have it every day.
5
Annabelle
This was an absolute fail! I do not recommend baking this at all. The sponge was sticky even though I thought i left it in the oven for longer than needed. Rolling the sponge didn't work either even though I did everything that it said. I don't recommend making this!
1
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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