- Suitable for vegetarians
- Long expiration dates
- Free delivery on UK orders over £40
Just add water. Made with free range eggs. HVO free. No artificial colours. Suitable for vegetarians.
Free From Artificial Colours
Wheat Flour (contains Calcium Carbonate, Iron, Nicotinamide, Thiamin),
Raising Agents (Disodium Diphosphate, Potassium Bicarbonate),
Dried Skimmed Milk,
Dried Egg White,
Emulsifiers (Mono- and Di-Glycerides of Fatty Acids, Polyglycerol Esters of Fatty Acids),
|per 100g as sold|
|of which saturates||3.7g|
|of which sugars||42g|
Hints and Tips Plain baked sponge is suitable for freezing. Make a classic Victoria Sponge by layering together sponge cake discs with seedless raspberry jam and lightly whipped cream and topping with a sprinkling of icing sugar. Ideal to make cupcakes, simply bake in deep cupcake cases, pipe a buttercream swirl and top with decorations of your choice. Cooking Instructions 1kg Sponge Mix, 500ml cold water 3.5kg Sponge Mix, 1750ml cold water 500g of dry mix is sufficient for 2 x 20cm (8inch) sandwich tins. Step 1 Preheat the oven 190°C/Fan Oven 170°C/Gas Mark 5. Weigh out the required quantity of mix into a mixing bowl. Step 2 Blend in the correct amount of water using an electric whisk/mixer on a slow speed until fully mixed. Scrape down and whisk for 1 further minute on a high speed. Step 3 Divide the mixture between greased and lined tins. Step 4 Bake in the centre of the oven for approx. 20-30 minutes or until well risen and springs back to the touch. Allow to cool slightly in the tin before transferring to a wire rack. All appliances may vary, these are guidelines only. For fan assisted oven cooking time may need to be reduced.
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The image has been prepared for illustration and information purposes only. On occasion the packaging may differ from that shown.
Nutritional and guideline daily amounts (GDA) information is based on the typical composition of the product. Guideline daily amounts are those for a typical adult (men and women).