Wheat Flour (contains Calcium Carbonate, Iron, Nicotinamide, Thiamin), Sugar, Palm Oil, Raising Agents (Potassium Bicarbonate, Calcium Phosphate, Glucono-Delta-Lactone), Rapeseed Oil, Dextrose, Flavouring

May also contain Egg, Milk and Soya.

For allergens, including Cereals containing Gluten, see ingredients in bold.

Storage

Store in a cool, dry place. Once baked store in an airtight container.

• Cannot be Microwaved

Usage

Preparation guidelines Pack contents: 1 x 400g sponge mix. You will need: 2 medium eggs; 100ml water; electric or hand whisk, 2 x 20cm (8 inch) greased and lined round cake tins, or 12 cupcake cases, cupcake or muffin tin. Sponge cake method: Step 1 - Prep - Pre-heat the oven to 190°C/Fan 170°C/Gas 5. Step 2 - Mix - Empty the sponge mix into a mixing bowl and add the eggs and water and mix with a whisk until smooth. Step 3 - Bake - Divide the mixture equally into the tins and bake in the centre of the oven for 15-20 minutes until well risen and golden brown. Step 4 - Cool - Remove from the oven and allow to cool in the tins for 5 minutes before turning out onto a cooling rack. Cupcake method: Step 1 - Prep - Pre-heat the oven as above. Place the cupcake cases into a cupcake or muffin tin. Step 2 - Mix - Empty the sponge mix into a mixing bowl and add the eggs and water and mix with a whisk until smooth. Step 3 - Bake - Divide the mixture equally between the cupcake cases and bake in the centre of the oven for 15-18 minutes until well risen and golden brown. Step 4 - Cool - Remove from the oven and allow to cool for 5 minutes before transferring to a cooling rack. Decorate and.... enjoy! All appliances are different, so this is a general guide. Not suitable for microwave cooking.

Shelf Height

196mm

Shelf Width

124mm

Shelf Depth

37mm