Ingredients
INGREDIENTS: Icing Sugar, Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin], Caster Sugar, Soft Brown Sugar, Salted Caramel Sauce (8%)[Double Cream (Milk), Water, Cornflour, Sea Salt], Mixed Spices [Cinnamon, Coriander, Fennel, Ginger, Clove, Cardamom, Nutmeg], Dried Carrot, Raising Agents (Potassium Hydrogen Carbonate, Monocalcium Phosphate), Cheese Powder (Milk), Flavouring, Acidity Regulator (Citric Acid).
Nutrition information
| Typical Values | Per 100g | One slice (80g) |
|---|---|---|
| Energy | 1673kJ / 399kcal | 1339kJ / 319kcal |
| Fat | 16.2g | 13.0g |
| Saturates | 8.5g | 6.8g |
| Carbohydrate | 58.3g | 46.7g |
| Sugars | 47.3g | 37.9g |
| Fibre | 1.8g | 1.4g |
| Protein | 3.9g | 3.1g |
| Salt | 0.16g | 0.13g |
| * Reference intake of an average adult (8400 kJ / 2000 kcal) | - | - |
| When prepared according to instructions. | - | - |
Dietary information
Allergy Information
Preparation and Usage
Cooking time: 20-25 minutes
Method: Oven
Serves 10
You will need:
2 medium eggs;
45ml (3 tbsp) vegetable oil;
75ml (5 tbsp) cold water;
1 medium carrot (70g), grated;
100g unsalted butter;
2 x 7 inch lined, round cake tins.
Method:
Sponge Cake:
1. Pre-heat the oven to 180°C/Fan 160°C/Gas 4.
2. Empty the cake mix sachet into a bowl and add 45ml vegetable oil, 75ml water, 2 medium eggs.
3. Whisk for 1 minute to combine the ingredients well.
4. Stir through the grated carrot.
5. Divide the mix between the 2 x 7 inch lined cake tins and bake in the oven for 20-25 minutes until well risen and spring back to the touch.
5. Remove from the oven and allow to cool on the baking tray for 5 minutes before transferring to a cooling rack.
Frosting Mix:
1. Add the icing mix and 100g of softened butter to a bowl.
2. Beat the icing until light and airy.
3. Use the icing to sandwich between the two cakes and cover the top and sides of the cake.
4. Use the caramel sauce to decorate.
Microwave
Storage
Net Contents
Recycling
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