DetailsAn easy to use 'just add water' cake mix.
- Additional Information
Brand Chef's Larder Ingredients 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)
Allergen advice in bold
Contains Egg, Milk, Soya, Wheat.
HVO free. No artificial colours. Suitable for Vegetarians.
Nutritional Information Per 100g
of which Saturates 2.7g
of which Sugars 36g
Instructions 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°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. 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.