- Energy775kJ 184kcal
of the reference intake*
Typical values per 100g: Energy 1360kJ / 323kcal
- Milk, Wheat and gluten free vanilla flavour sponge mix.
- Free from MILK, WHEAT & GLUTEN VANILLA SPONGE MIX
INGREDIENTS: Sugar, Rice Flour, Potato Starch, Tapioca Starch, Maize Flour, Buckwheat Flour, Raising Agents (Calcium Phosphate, Sodium Bicarbonate), Dextrose, Flavouring, Stabiliser (Guar Gum).
Store in a cool dry place.
- You Will Need:2 Medium Eggs, 100ml Water, 60g of dairy free spread (alternatively, use unsalted butter or margarine instead of the dairy free spread) and 30ml (2 tbsp) Vegetable oil. 1. Preheat the oven to 180°C/ 160°C Fan/ 350°F/ Gas 4. 2. Grease and line two 7 inch round cake tins. 3. Empty the mix into a large bowl. 4. Add the dairy free spread, eggs, water, and vegetable oil. Beat together with an electric whisk or by hand until a smooth batter is achieved. 5. Divide the mixture equally between the two tins. 6. Bake for 20-25 minutes until firm and golden in colour. 7. Once baked, leave to cool in the tins for 5 minutes before turning out and leaving to cool. 8. Fill and decorate as you like.All appliances vary, these are guidelines only.
Number of uses
Name and address
- Tesco Stores Ltd.,
- Welwyn Garden City AL7 1GA,
|Typical Values||Per 100g||1/10 of a cake (57g)|
|Energy||1360kJ / 323kcal||775kJ / 184kcal|
|*Reference intake of an average adult (8400 kJ / 2000 kcal)||-||-|
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