L ove, MUM - CSR Sugar · 250g CSR Vanilla Buttercream Icing Mix 150g butter, softened 3 tsp water 1 tbs instant coffee 2 tbs walnuts, chopped METHOD 1. Pre-heat oven to 160°C fan-forced

RECIPES BAKED WITH LOVE

L ove, MUM

xoxo

This Mother’s Day, CSR Sugar wanted to know which recipes our #BakingNation community were baking to celebrate mums. We were flooded with responses of love, memories and a celebration of diverse cultures. It made us realise that there is no one Mother’s Day tradition that fits all but there is a common thread: Baking with Love.

With a bite into a biscuit, we are transported back to our childhood.

With the scent of a pie baking in the oven, we feel the warmth of a hug.

And with the lick of a bowl, we begin to make memories of our own.

The eight specially selected recipes in this book embody “Baking with Love”. They are from everyday Australian women, with diverse backgrounds, united by their passion for baking and love for their family.

Be inspired to recreate these beautiful recipes and perhaps start some baking traditions of your own.

The CSR Sugar Family

4 Ginger Cake with Espresso Buttercream Icing

5 Lemon Syrup Cake

6 Pavlova Roll

7 Basic Chocolate Cake

8 Sponge Cake with Passionfruit Icing

9 Semolina Slice

10 Apple Roses

11 Trifle

TA

BL

E O

F

CO

NT

EN

TS

INGREDIENTS

Cake ½ cup margarine or softened butter

1 cup CSR Brown Sugar 2 extra large eggs

2 tbs CSR Golden Syrup

2 cups self-raising flour

1 tbs ground ginger

¾ cup milk

Icing

250g CSR Vanilla Buttercream Icing Mix

150g butter, softened

3 tsp water

1 tbs instant coffee

2 tbs walnuts, chopped

METHOD

1. Pre-heat oven to 160°C fan-forced.

Grease and line a 20cm cake pan.

2. Using electric beaters cream the butter and

sugar until pale. Add eggs one at a time

until well combined. Add the golden syrup.

3. Fold in the flour and ginger, alternately with

the milk until mixture is smooth. Pour batter

into prepared pan and bake for 45-50 mins

or until an inserted skewer comes out clean.

Allow to cool for 10 mins before removing

from pan to a cooling rack to cool completely.

4. For the icing, using electric beaters, beat

butter until pale, fold in buttercream icing

mix with combined water and coffee. Mix until

smooth. Spread over cooled cake and sprinkle

with walnuts.

GIN

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SP

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O

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“This is the family ginger cake made by both of my Nanas, my Mum and now me. I hope to cook it for the next generations in the future.” – Julieby

Jul

ie C

arin

gton SERVES: 10 | PREP: 20 MINS | COOK: 50 MINS

4

INGREDIENTS


1 cup CSR Caster Sugar 2 extra large eggs

Rind and juice of 1 lemon

1 ½ cups self raising flour

½ cup milk

¼ cup CSR Caster Sugar, extra

METHOD


Grease and line a 20 x 10cm loaf pan.

2. Using electric beaters, cream the butter

and sugar until pale. Add eggs one at a

time until well combined. Add lemon rind.

3. Fold in the flour alternately with the milk

until mixture is smooth. Pour into

prepared loaf pan and bake for

40-45 mins or until an inserted skewer

comes out clean.

4. Meanwhile, combine the lemon juice with

the extra sugar, stirring until dissolved.

Pour over the hot cake and allow to

cool in the pan.

“This recipe was passed down from my Grandmother, Nana and Great Aunt to my Mum and then to me. They all made it whenever anyone came for tea so it is a special family tradition.” – Jan

SERVES: 10 | PREP: 10 MINS | COOK: 45 MINS

5

LE

MO

NS

YR

UP

CA

KE

by J

an H

unte

r

INGREDIENTS

Meringue Spray oil

1 tbs cornflour, for dusting

4 extra large egg whites

¾ cup CSR Caster Sugar

Cinnamon Sugar 3 tsp CSR Caster Sugar 1 tsp cinnamon

Filling

1 cup cream, whipped

Raspberries

Passionfruit pulp (optional)

Mango (optional)

METHOD

1. Pre-heat oven to 170°C fan-forced. Lightly

spray a 31 x 22cm swiss roll or lamington

tin with oil and line with baking paper,

extending paper 3-4cms beyond the tray.

Lightly spray paper and dust evenly with

the corn flour.

2. For the meringue, beat egg whites using

an electric mixer until stiff peaks form.

Gradually add sugar, continuing to beat

until dissolved. Spread meringue evenly

into the prepared tray.

3. For the cinnamon sugar, combine

ingredients and mix well. Sprinkle evenly

over the meringue and bake for 8-10 mins

or until firm. Remove from oven and allow

to cool slightly. Cover with a sheet of

baking paper then turn onto a cooling

rack to cool completely.

4. Once cooled, spread cream ⅔ of the way

up the meringue from the short side and

scatter with chosen fruits. Using the

baking paper underneath as a guide, roll

the meringue from the short end up to

form a roll. Place onto a serving platter

and serve immediately.

“Mum developed our love of baking when we were little and I am now trying to pass on that love to my girls.” – Naomi


6

TIP:Ensure fruit is thinly

sliced or in small portions to allow for

ease of rolling and slicing.

TIP:You can make 3

meringues and layer them with cream

and fruits in between the layers as an

alternative option.

PA

VLO

VA

RO

LL

by N

aom

i Par

umal

INGREDIENTS

1 cup self-raising flour

⅔ cup (85g) cocoa

⅓ cup (35g) shaved chocolate

½ cup CSR Caster Sugar 90g butter (or ⅓ cup vegetable oil)

⅔ cup milk

2 extra large eggs, lightly beaten

1 tsp baking powder

250g CSR Buttercream Icing Mix, Chocolate


3 tsp water

METHOD

1. Preheat oven to 160°C fan-forced.

Grease and line a 20cm cake pan.

2. Combine all ingredients in a large mixing

bowl. Beat with an electric beater for

3 mins until well combined.

3. Pour into prepared pan and bake for

30-35 mins or until an inserted skewer

comes out clean. Cool in pan for 10 mins,

before removing to a cooling rack to

cool completely.

4. For the icing, using electric beaters, beat

butter until pale, fold in buttercream icing

mix with water. Mix until smooth. Spoon

into a piping bag with a star nozzle and

pipe the top of the cake.

“I have the best memories of coming home after school to a house filled with the scent of fresh chocolate cake baking away in the oven. Mum always put in the extra effort to make our childhood just that little bit extra special!” – Marium

SERVES: 8-10 | PREP: 15 MINS | COOK: 35 MINS

7

BA

SIC

CH

OC

OL

AT

E C

AK

Eby

Mar

ium

San

a

INGREDIENTS

Cake 1 ¼ cups plain flour

6 extra large eggs

¾ cup CSR Caster Sugar 60g unsalted butter, melted

Filling & Decorating

125ml cream

¼ cup raspberry jam

2 cups CSR Soft Icing Mixture, sifted

¼ cup fresh passionfruit pulp

METHOD

1. Pre-heat oven to 160°C fan forced. Lightly

grease and line two 20cm round cake tins.

2. Sift the flour three times and set aside.

Place the eggs and sugar in the bowl of

an electric mixer and beat on high speed

for 8-10 mins or until pale, thick and

tripled in volume. Sift half the flour

mixture over the egg mixture and gently

fold in using a metal spoon. Repeat with

the remaining flour. Add the melted butter

and gently fold to combine.

3. Divide the mixture between the tins and

bake for 25 mins or until the sponges

spring back when touched and come

away from the sides of the tins. Remove

from tins and cool on wire racks covered

with a tea towel.

4. Beat the cream in the bowl of an electric

mixer until soft peaks form. Sandwich the

two cakes together with jam and cream.

5. Make icing by mixing soft icing sugar

mixture with the passionfruit. Add a

splash of hot water if required for desired

consistency. Ice cake with a hot, clean knife.

“For special celebrations, this sponge was always there. Baked with lots of love and care.” – Wendy


8

SP

ON

GE

CA

KE

WIT

H

PA

SS

ION

FR

UIT

IC

ING

by W

endy

Le

Fevr

e

METHOD

1. Combine sugar and water in a saucepan

and bring to the boil. Add lemon juice,

reduce heat and simmer for 15 mins.

Allow to cool.


Grease and line a 22 x 22cm

square cake pan.

3. Combine flour, semolina, sugar and baking

powder in a large mixing bowl. In a

separate bowl combine the butter, egg

and lemon zest. Add to flour mixture and

mix well. Use your hands to bring the

mixture together.

4. Press mixture well into prepared pan and

sprinkle with the almonds. Bake for

30 mins until golden. Remove from oven

and pour the syrup over the cake and

allow it to cool. Cut into squares

and serve.

“These home-made Greek cakes were my fave when growing up. I would help mum bake them.” – Eliatha


9

SE

MO

LIN

AS

LIC

ES

by E

liath

a C

ypru

s

INGREDIENTS

Syrup 1 cup CSR Caster Sugar 1 cup water

Juice of 1 lemon

Cake

2 cups self-raising flour

½ cup fine semolina

½ cup CSR Caster Sugar 1 tbs baking powder

125g butter, melted

1 extra large egg, lightly beaten

Zest of 1 lemon

⅓ cup flaked almonds

INGREDIENTS

1-2 pink lady apples, unpeeled,

cored and very thinly sliced

2 tsp lemon juice

1 tsp water

2 puff pastry sheets, partially thawed

2 tbs warmed raspberry jam, for brushing

2 tsp CSR Caster Sugar, for dusting

METHOD


Grease 12 x ⅓ cup capacity muffin pans.

2. Combine apple slices with lemon juice and

water. Cook in the microwave for 1-2 mins

until softened.

3. Place pastry sheets onto a lightly floured

surface and roll out with a rolling pin until

a little thinner. Cut each pastry sheet

into 6 strips and lightly brush the strips

with jam.

4. Lay the apple slices, slightly overlapping

the length of the pastry strip sitting just

above the side of pastry. Fold the bottom

length of pastry up over the apples and

then roll each strip to form a rose.

5. Place each rose into the prepared

pans and sprinkle with sugar. Bake for

45 mins, or until pastry is golden and

cooked through.

“The first thing I ever baked for my mum for Mother’s Day was an edible bouquet of apple roses because she loves fruit and flowers!” – Amrita


10

TIP:If using large apples, you may need just

one, however if they are small

apples use 2.

A

PP

LE

RO

SE

Sby

Am

rita

Das

INGREDIENTS

2 x 85g packets of port wine jelly

Custard 2 tbs custard powder

2 tbs CSR Caster Sugar 600ml milk

To assemble

400g jam swiss roll,

cut into 1cm thick slices

2 tbs sweet sherry

600ml of thickened cream

400g can sliced peaches, drained

Raspberries

METHOD

1. Prepare the 2 x packets of jelly as per the

pack directions and leave aside until

nearly set but still wobbly.

2. To prepare the custard, combine custard

powder and sugar in a small saucepan.

Add a little of the milk to form a smooth

paste. Then add remainder of milk. Heat

until boiling, stirring often, until custard

has thickened. Remove from heat and

allow to cool slightly. Transfer to a bowl,

cover with cling wrap and refrigerate

until required.

3. Arrange swiss roll slices over the base and

halfway up the sides of a 3L serving bowl.

Sprinkle with half the sherry.

4. Pour the cooled custard over the jam rolls,

followed by one of the jelly mixtures.

Refrigerate until jelly is almost set.

5. Top the jelly layer with half of the whipped

cream, followed by remaining jam roll

slices sprinkled with the remaining sherry.

Add remaining jelly mixture and peach

slices. Refrigerate until jelly has set.

6. When ready to serve, add remaining

cream to top of trifle. Top with raspberries.

“I loved my Nunna’s homemade trifle. Every family gathering we always knew her trifle would be there! We always looked forward to the sweets and there was always enough to take some home.” – Andrea

SERVES: 12 | PREP: 1 HR | COOK: 10 MINS

11

TIP:Prepare well in

advance for best results. If you want to avoid the

use of sherry, use the juice from the canned peaches

to moisten the jam roll slices.

T

RIF

LE

by A

ndre

a Za

mm

it

Want to try something new & get the best-baked results? Replace your basic baking sugars for

these substitutes, cup for cup and spoon for spoon, in your next recipe by following our matrix.

For more delicious recipe inspiration, visit recipes.csrsugar.com.au

Caster Sugar

Use when making fluffy cakes, biscuits and meringues.

Raw Caster Sugar

Use for a subtle caramel flavour and honey colour.

Lite Reduced Calorie Sugar

Use for the same sweetness but 45% less calories.

Basic baking sugars To enhance flavour A better-for-you option

Brown Sugar

Use when making caramel sauces, dense cakes or marinades.

Dark Brown Sugar

Use for a rich, toffee flavour thanks to the high molasses content.

Unrefined Rapadura Sugar

Use for a truly unrefined sugar made from evaporated cane juice.

White Sugar

Use when making basic cakes, loaves and biscuits.

Unrefined Coconut Sugar

Use to add subtle butterscotch notes or as an organic

unrefined option.

Low GI Cane Sugar

Use for a lower GI option than regular cane sugar.

Documents

L ove, MUM - CSR Sugar · 250g CSR Vanilla Buttercream Icing Mix 150g butter, softened 3 tsp water 1 tbs instant coffee 2 tbs walnuts, chopped METHOD 1. Pre-heat oven to 160°C fan-forced