Cake recipes

• 3 cups Plain Flour
• 1 Tbsp Baking Powder
• 6 Tbsp Cocoa Powder
• 2 cups Chelsea White Sugar
• 1 Tsp Baking Soda
• 1 Tsp Vanilla Essence
• 2 Tbsp Vinegar (use one derived not from milk)
• ½ cup of Cooking Oil
• 1 cup Water

• 1 cup Chelsea Raw Sugar
• 2 eggs
• ½ cup oil
• 1 tsp vanilla essence
• 2 apples cored and grated, or finely chopped
• 2 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp mixed spice

Icing

• 50g butter
• grated rind and juice of 1 lemon
• 1 cup Chelsea Icing Sugar

• 1 egg
• ⅓ cup Chelsea Soft Brown Sugar
• 95g butter
• ⅓ cup Chelsea Golden Syrup
• 1 ¼ cups self-raising flour
• 1 tsp baking soda
• 2 tsp ground ginger
• ½ tsp ground nutmeg
• 1 tsp cinnamon
• ½ cup boiling water
• 1 small tin pears, drained thoroughly
• Extra Golden Syrup for drizzling

• 125g butter
• ¾ cup Chelsea White Sugar
• 1 ½ cups high grade flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 cup milk
• 1 tbsp Chelsea Golden Syrup
• 1 egg
• 1 Tbsp cocoa
• Chelsea Chocolate Icing 

Cake

• 2 large navel oranges
• 1¼ cups (245g) raw almonds
• 5 large eggs
• 1¼ cups (275g) Chelsea Caster Sugar
• 1 tsp Edmonds Baking Powder
  Icing
• 2 cups (300g) Chelsea Icing Sugar
• 2 Tbsp orange juice
• 2 Tbsp lemon juice
• 10g butter

• 500g (4 cups) self-raising flour
• 1 tsp salt
• 1 Tbsp ground ginger
• 1 Tbsp baking powder
• 1 ½ cups Chelsea Soft Brown Sugar
• 175g butter
• 6 Tbsp Chelsea Treacle
• 6 Tbsp Chelsea Golden Syrup
• 300ml milk
• 2 eggs
• 1 Tbsp warm milk to mix
• 1 tsp bicarbonate of soda
• 1 tsp cinnamon
• 2 Tbsp approx. Chelsea Demerara Sugar

Base

• 1 cup Edmonds Standard Grade Flour
• 1 cup desiccated coconut
• ½ cup instant oats
• 100g butter
• ½ cup lightly packed Chelsea Brown Sugar
• 1 Tbsp Chelsea Golden Syrup Tin

Filling

• ½ cup lemon juice
• 2 tsp lemon rind
• 500g ricotta
• ½ cup natural yogurt
• 3 large eggs
• ¾ cup Chelsea Caster Sugar
• 2 passionfruits
• Cream, to serve
• Extra Chelsea Golden Syrup Tin to serve

• 1kg mixed dried fruit (e.g.. 170g dried cranberries, 200g dried pineapple 200g dried apricots, 430g sultanas)
• ¼ cup sherry or brandy
• ¾ cup Chelsea Raw Sugar 
• 3 eggs, lightly beaten
• 175g butter, melted
• 1 ½ cups high grade flour
• 1 tsp mixed spice

Topping

• ¼ cup each sieved apricot jam,
• chopped dried apricots,
• dried cranberries, pineapple, raisins, slivered almonds

• 4 ½ Tbsp powdered cocoa
• 4 ½ Tbsp sifted plain flour
• 1 cup, plus 1 ½ Tbsp Chelsea White Sugar
• pinch of salt
• 8 large (#7) egg whites
• 1 ½ tsp vanilla essence
• 1 tsp cream of tartar

FILLING

• 1 can (425g) water-packed pitted sour cherries, drained, with half a cup juice reserved
• 1 ½ Tbsp water
• 1 tsp gelatine
• 1 Tbsp Chelsea Soft Brown Sugar
• 2 tsp cornflour
• ½ tsp grated lemon rind
• ⅓ cup cream
• 1 Tbsp Chelsea Icing Sugar
• ⅓ cup chilled evaporated skim milk
• 1 tsp lemon juice

• 2 cups self raising flour
• 1 cup Chelsea White Sugar
• 100g butter
• 2 eggs
• 2 cups lemon butter

Lemon Butter

• 4 large lemons
• 100g butter
• 2 cups Chelsea White Sugar
• 4 eggs

• 1 cup rice flour, plus extra to dust
• 150g butter, softened
• ¾ cup Chelsea Caster Sugar
• 3 eggs
• ½ cup ground almonds
• 1½ tsp gluten free baking powder
• 1 tsp xanthan gum
• 1 Tbsp milk
• 300ml cream, softly whipped
• fresh fruit of your choice to serve
• Chelsea Icing Sugar, to dust 

• 2 cups grated raw pumpkin
• 1 cup crushed pineapple in syrup or juice
• 2 cups self raising flour
• 3 tsp mixed spice
• ½ cup milk, warmed with 1 teaspoon baking soda stirred into it
• 1 cup Chelsea Dark Cane Sugar
• 2 eggs
• ½ cup lite oil, canola or olive etc
• 1 cup chopped pecans or walnuts
• ½ tsp salt
• Vanilla ice cream and Chelsea Golden Syrup to serve

• 200g butter, softened
• 1 cup Chelsea White Sugar
• 3 eggs
• 150g yoghurt (apricot or peach flavours are great or just plain)
• 3 cups finely chopped but unpeeled fresh white peaches or nectarines
• ½ cup chopped nuts (optional)
• Grated rind and juice of 1 lemon
• 2 cups flour
• 3 tsp baking powder
• 1 tsp ground cinnamon

• 3 eggs
• 2 extra egg whites
• 1 cup Chelsea White Sugar
• 2 Tbsp grated orange rind
• 2 Tbsp orange juice
• ½ cup sour cream
• 1 cup polenta
• 2 tsp gluten free baking powder

• 2 cups Chelsea Caster Sugar
• 3 cups self-raising flour
• 2 tsp baking soda
• ½ cup cocoa powder
• 4 eggs, separated
• 2 cups low fat milk
• 2 Tbspn malt vinegar
• 2 Tbspn Chelsea Golden Syrup
• 2 tsp vanilla essence
• 1 ½ cups oil (rice bran, canola, soya or light olive oil)

Filling

• 150ml cream, whipped

Icing

• 1 ½ cups Chelsea Icing Sugar (225g)
• 2 Tbsp cocoa powder 
• 50g butter, softened
• 2-3 Tbsp hot water

• Melted butter, to grease
• 200g butter, cubed
• 200g white chocolate, chopped
• 200g (1 cup, firmly packed) Chelsea Dark Cane Sugar
• 180ml (¾ cup) hot water
• 1 tablespoon Chelsea Golden Syrup (tin)
• 2 teaspoons vanilla essence
• 2 eggs, at room temperature
• 150g (1 cup) plain flour
• 150g (1 cup) self-raising flour
• Icing sugar, to dust