Ingredients
INGREDIENTS: Lemon Frosting (29%) [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, Lemon Curd (4.5%) [Sugar, Glucose-Fructose Syrup, Acidity Regulators (Acetic Acid, Citric Acid, Trisodium Citrate), Concentrated Lemon Juice, Modified Maize Starch, Coconut Oil, Dried Egg, Emulsifiers (Soya Lecithins, Lecithins), Lemon Oil, Gelling Agent (Pectin), Colour (Beta-Carotene)], Wheat Starch, Dried Skimmed Milk, Raising Agents (Disodium Diphosphate, Potassium Hydrogen Carbonate), Shea Fat, Emulsifiers (Mono- and Diglycerides of Fatty Acids, Polyglycerol Esters of Fatty Acids, Sodium Stearoyl-2-Lactylate, Lecithins), Colours (Beetroot Red, Algal Carotenes), Stabiliser (Xanthan Gum), Dried Egg White, Flavourings, Acidity Regulators (Calcium Lactate, Citric Acid), Invert Sugar Syrup, Sucrose Syrup, Safflower Concentrate, Spirulina Concentrate.
Nutrition information
| Typical Values | Per 100g | 1/16th of a cake (66g) |
|---|---|---|
| Energy | 1839kJ / 439kcal | 1214kJ / 289kcal |
| Fat | 19.3g | 12.7g |
| Saturates | 7.0g | 4.6g |
| Carbohydrate | 63.0g | 41.6g |
| Sugars | 48.8g | 32.2g |
| Fibre | 1.4g | 0.9g |
| Protein | 2.5g | 1.7g |
| Salt | 0.22g | 0.14g |
| * Reference intake of an average adult (8400 kJ / 2000 kcal) | - | - |
| As sold | - | - |
Dietary information
Allergy Information
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.
Storage
Recycling
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