Sponge Cake Mix

Just add water
HVO free
No artificial colours
Suitable for Vegetarians
Produced using British flour

Ingredients and Allergens

Wheat Flour (contains Calcium Carbonate, Iron, Nicotinamide, Thiamin), Sugar, Palm Oil, Rapeseed Oil, Raising Agents (Sodium Bicarbonate, Calcium Hydroxide, Diphosphates), Emulsifier (Glucose Syrup, Lactic Acid Esters of Mono- and Di-Glycerides of Fatty Acids, Propan-1,2-Diol Esters of Fatty Acids, Soya Flour), Dried Egg, Dextrose, Dried Skimmed Milk, Leavening Agent (Diphosphates, Monocalcium Phosphate), Whey Powder (Milk), Milk Proteins, Sodium Carbonate, Disodium Phosphate, Dried Egg White, Thickener (Xanthan Gum) For allergens, including Cereals containing Gluten, see ingredients in bold

Handling and Cooking

Storage

Store in a cool, dry place, out of direct sunlight. Re-seal bag after use.

Usage

Cooking Instructions 1kg Sponge Mix 3.5kg Sponge Mix 1.1kg of made up batter is sufficient for 2 x 23cm sandwich tins. 1.5kg of made up batter is sufficient for one traybake with a tin size of 40cm x 26cm x 5cm. 500ml cold water 1750ml cold water Step 1 Preheat oven to 190 degree C/Fan Oven 170 degree 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. 30-40 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 vary these are guidelines only. Hints & Tips Plain baked sponge is suitable for freezing. Make a classic Victoria Sponge by layering together sponge cake discs with seedless raspberry jam, 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.

Nutrition

Typical Values	per 100g as sold
Energy	1710kJ/405kcal
Fat	6.3g
of which Saturates	2.7g
Carbohydrate	80g
of which Sugars	36g
Fibre	2.1g
Protein	6.4g
Salt	0.96g