Caster Sugar
The fine crystal of Chelsea...
- Ingredients
- Method
Ingredients
Cake
- 2 cups water
- 3 cups Chelsea Caster Sugar
- 250g butter
- ⅓ cup Baking Cocoa
- 1 teaspoon bicarbonate of soda
- 3 cups self raising flour, sifted
- 4 eggs, lightly beaten
- Chocolate coated macadamia nuts
Chocolate Ganache Icing
- 150g dark chocolate, finely chopped
- ¼ cup cream
Chelsea Products in Recipe
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Method
Preheat oven to 190ºC conventional or 170ºC fan forced. Line a round 28cm cake pan base with baking paper and lightly grease sides of pan.
Combine water, Chelsea Caster Sugar, butter, cocoa and bicarbonate of soda in medium saucepan; stir over heat, without boiling, until sugar dissolves. Bring to boil, reduce heat & simmer uncovered for 4 minutes. Transfer to a bowl. Cool to room temperature (this takes about 45 minutes).
Add flour and eggs; beat until just combined. Pour into pan and bake for 1 hour or until skewer comes out clean. Cool in pan 10 minutes then turn onto cooling rack. Spread top of cake with Chocolate Ganache Icing and decorate with crushed chocolate-coated macadamia nuts.
Chocolate Ganache Icing - Combine chocolate and cream in a small heatproof bowl, stir with metal spoon over pan of simmering water until melted and smooth. Cool for 10 minutes and drizzle over cake.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
What did you think of this recipe?
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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 margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- 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
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- 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
- 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
- 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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