Sponge Cake Recipe | Chelsea Sugar
We use raw caster sugar which adds a lovely honey tone and caramel flavour to the sponge.
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
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