I MADE A VICTORIA SPONGE BUT NEEDED TWO PACKETS FOR THE DEPTH.
of the reference intake*
Typical values per 100g: Energy 1397kJ / 331kcal
INGREDIENTS: Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Sugar, Raising Agents (Glucono-Delta-Lactone, Sodium Bicarbonate), Dextrose, Palm Oil, Rapeseed Oil, Salt, Flavouring.
Store in a cool, dry place and once baked in an airtight container.
Instructions: Not suitable for microwave cooking.
Produced in the U.K.
Cooking time: 20-25 minutes
You will need:1 medium egg; 100ml (7 tbsp) water; 2 x 20cm (8 inch) greased and lined round cake tins.
1. Pre-heat the oven to 200°C/Fan 180°C /Gas Mark 6.
2. Empty the sponge mix into a large mixing bowl and add the egg and water.
3. Mix with an electric whisk for 2 minutes until smooth.
4. Divide the mixture equally into the tins and bake in the centre of the oven for 20-25 minutes until well risen and golden brown.
5. Remove from the oven and allow to cool in the tins for 5 minutes before turning out onto a cooling rack.
|Typical Values||Per 100g||1/6 of a cake (60g)|
|Energy||1397kJ / 331kcal||838kJ / 198kcal|
|* Reference intake of an average adult (8400 kJ / 2000 kcal)||-||-|
|When prepared according to instructions.||-||-|
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