Guideline Daily Amounts
- 12%of the reference intake
- 10%of the reference intake
- 7%of the reference intake
- 37%of the reference intake
- 4%of the reference intake
INGREDIENTS: Sugar, Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin], Pasteurised Egg, Rapeseed Oil, Raspberry Jam (7%) [Glucose-Fructose Syrup, Raspberry Concentrate, Sugar, Acidity Regulators (Trisodium Citrate, Citric Acid), Gelling Agent (Pectin), Flavouring, Colour (Anthocyanins)], Water, Butter (Milk), Invert Sugar Syrup, Glucose Syrup, Humectant (Glycerol), Tapioca Starch, Dried Skimmed Milk, Raising Agents (Disodium Diphosphate, Sodium Bicarbonate), Maize Starch, Palm Oil, Modified Tapioca Starch, Dried Glucose Syrup, Stabilisers (Tragacanth, Xanthan Gum), Emulsifiers (Sodium Stearoyl-2-Lactylate, Acacia Gum, Mono- and Diglycerides of Fatty Acids, Sunflower Lecithins), Preservative (Potassium Sorbate), Salt, Citric Acid, Dried Egg White, Colours (Beetroot Red, Riboflavin, Curcumin, Paprika Extract), Flavouring, Spirulina Concentrate.
Number of uses
Preparation and Usage
Remove outer packaging. Place cake still on its board on a flat surface. Hold the cake and with a long clean serrated sharp knife, cut the cake into slices using a sawing action. It is important to keep the knife clean between cuts.
|Typical Values||Per 100g||1/16 of a cake (62g)|
|Energy||1643kJ / 390kcal||1018kJ / 242kcal|
|* Reference intake of an average adult (8400 kJ / 2000 kcal)||-||-|
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