Guideline Daily Amounts
- 15%of the reference intake
- 19%of the reference intake
- 26%of the reference intake
- 37%of the reference intake
- 4%of the reference intake
INGREDIENTS: Sugar, Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin], Rapeseed Oil, White Chocolate (9%) [Sugar, Cocoa Butter, Dried Whole Milk, Whey Powder (Milk), Milk Sugar, Dried Skimmed Milk, Emulsifier (Soya Lecithins), Vanilla Extract, Flavouring], Raspberry Jam (9%) [Glucose-Fructose Syrup, Raspberry Purée, Sugar, Gelling Agent (Pectin), Concentrated Lemon Juice], Pasteurised Egg, Palm Oil, Palm Kernel Oil, Water, Dried Glucose Syrup, Humectant (Glycerol), Dried Skimmed Milk, Raising Agents (Disodium Diphosphate, Sodium Bicarbonate, Ammonium Hydrogen Carbonate), Maize Starch, Emulsifiers (Mono- and Diglycerides of Fatty Acids, Sodium Stearoyl-2-Lactylate), Preservative (Potassium Sorbate), Flavourings, Acidity Regulator (Citric Acid), Wheat Gluten, Salt, Glazing Agent (Acacia Gum), Colour (Algal Carotenes), Honey.
Number of uses
Preparation and Usage
Remove outer packaging and plastic collar before cutting. Place cake still on its board on a flat 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 cuts.
|Typical Values||Per 100g||1/16 of a cake (66g)|
|Energy||1843kJ / 440kcal||1217kJ / 290kcal|
|* Reference intake of an average adult (8400 kJ / 2000 kcal)||-||-|
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