Guideline Daily Amounts
- 14%of the reference intake
- 19%of the reference intake
- 29%of the reference intake
- 34%of the reference intake
- 4%of the reference intake
INGREDIENTS: Sugar, Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin], Rapeseed Oil, Pasteurised Egg, Raspberry Jam (7%) [Glucose-Fructose Syrup, Raspberry Purée, Sugar, Gelling Agent (Pectin), Concentrated Lemon Juice], White Chocolate (5%) [Sugar, Cocoa Butter, Dried Whole Milk, Whey Powder (Milk), Milk Sugar, Emulsifier (Soya Lecithins), Vanilla Extract], Palm Oil, Palm Kernel Oil, Dried Glucose Syrup, Water, Humectant (Glycerol), Dried Skimmed Milk, Maize Starch, Raising Agents (Disodium Diphosphate, Sodium Bicarbonate), Emulsifiers (Mono- and Diglycerides of Fatty Acids, Sodium Stearoyl-2-Lactylate, Soya Lecithins, Acacia Gum, Sucrose Esters of Fatty Acids, Lecithins), Whey Powder (Milk), Preservative (Potassium Sorbate), Flavourings, Glucose Syrup, Colours (Iron Oxides and Hydroxides, Beta-Carotene, Beetroot Red, Riboflavin, Anthocyanins, Algal Carotenes), Beetroot Concentrate, Invert Sugar Syrup, Sugar Syrup, Acidity Regulator (Citric Acid), Spirulina Extract, Carrot Concentrate, Stabiliser (Xanthan Gum).
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 (63g)|
|Energy||1851kJ / 442kcal||1168kJ / 279kcal|
|* Reference intake of an average adult (8400 kJ / 2000 kcal)||-||-|
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