Guideline Daily Amounts
- 14%of the reference intake
- 21%of the reference intake
- 31%of the reference intake
- 28%of the reference intake
- 2%of the reference intake
INGREDIENTS: Sugar, Butter (Milk), Rapeseed Oil, Pasteurised Egg, Glucose Syrup, Dark Brown Sugar, Fat Reduced Cocoa Powder, Rice Flour, Dark Chocolate (3%) [Sugar, Cocoa Mass, Cocoa Butter, Fat Reduced Cocoa Powder, Emulsifier (Soya Lecithins), Vanilla Extract], Humectant (Glycerol), Potato Starch, Tapioca Starch, Pasteurised Egg White, Maize Flour, Invert Sugar Syrup, Cornflour, Partially Inverted Refiners Syrup, Raising Agents (Disodium Diphosphate, Potassium Hydrogen Carbonate, Sodium Carbonates), Preservative (Potassium Sorbate), Stabiliser (Xanthan Gum), Emulsifiers (Mono- and Di-Glycerides of Fatty Acids, Polyglycerol Esters of Fatty Acids), Buckwheat Flour, Palm Oil.
Number of uses
Preparation and Usage
Remove outer packaging before cutting.
Place cake still on its board 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||1/8 of a yule log (58g)|
|Energy||1874kJ / 448kcal||1181kJ / 282kcal|
|* Reference intake of an average adult (8400 kJ / 2000 kcal)||-||-|
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