Guideline Daily Amounts
- 14%of the reference intake
- 18%of the reference intake
- 23%of the reference intake
- 36%of the reference intake
- 2%of the reference intake
INGREDIENTS: Lemon Frosting (31%) [Sugar, Palm Oil, Rapeseed Oil, Water, Glucose Syrup, Humectant (Glycerol), Sicilian Lemon Oil, Acidity Regulator (Citric Acid), Emulsifiers (Mono- and Diglycerides of Fatty Acids, Polyglycerol Esters of Fatty Acids), Preservative (Potassium Sorbate), Colour (Algal Carotenes), Flavouring], Sugar, Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin], Pasteurised Egg, Palm Oil, Lemon Curd (5%) [Sugar, Water, Glucose-Fructose Syrup, Palm Oil, Acidity Regulators (Acetic Acid, Citric Acid, Trisodium Citrate), Concentrated Lemon Juice, Modified Maize Starch, Coconut Oil, Dried Egg, Emulsifiers (Soya Lecithins, Lecithins), Lemon Oil, Preservative (Potassium Sorbate), Gelling Agent (Pectin), Colour (Beta-Carotene)], Rapeseed Oil, Humectant (Glycerol), Glucose Syrup, Wheat Starch, Water, Dried Skimmed Milk, Raising Agents (Disodium Diphosphate, Potassium Hydrogen Carbonate), Emulsifiers (Mono- and Diglycerides of Fatty Acids, Polyglycerol Esters of Fatty Acids, Sodium Stearoyl-2-Lactylate, Lecithins), Shea Fat, Colours (Beetroot Red, Algal Carotenes), Sicilian Lemon Oil, Preservative (Potassium Sorbate), Flavouring, Stabiliser (Xanthan Gum), Dried Egg White, Acidity Regulators (Calcium Lactate, Citric Acid), Invert Sugar Syrup, Sucrose Syrup, Safflower Concentrate, Spirulina Concentrate.
Number of uses
Preparation and Usage
Remove outer packaging and plastic collar before cutting. Place cake still on a firm 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 slices.
|Typical Values||Per 100g||1/16th of a cake (66g)|
|Energy||1839kJ / 439kcal||1214kJ / 289kcal|
|* Reference intake of an average adult (8400 kJ / 2000 kcal)||-||-|
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