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- Nutritional Information
“If I knew you were coming I’d have baked a cake.”
Our delicious Vanilla Sponge Mix is perfect for any occasion. It's light and springy and wonderfully flavoured with real Madagascan Bourbon Vanilla Extract. Perfect for gluten and dairy free cakes and cupcakes.
Good to know
GLUTEN & DAIRY FREE
SUITABLE FOR VEGETARIANS
WINNER OF A GREAT TASTE AWARD 2015
Typical ValuesPer 100g as soldPer 65g (1/12th of cake) made up as directed, unbakedEnergy
- of which saturates
- of which sugars
Fibre 0.7g 0.2g Protein 3.5g 3.1g Salt 1.1g 0.45g
Sugar, Rice Flour, Potato Starch, Tapioca Starch, Raising Agents (Disodium Diphosphate, Sodium Hydrogen Carbonate, Calcium Sulphate), Stabiliser (Xanthan Gum), Madagascan Bourbon Vanilla Extract.
May contain traces of nuts & peanuts
Not suitable for egg or soya allergy sufferers.
Store in a cool, dry place away from strong light and odours.
Produce of more than one country, packed in the UK.
Make a Double Layer Vanilla Sponge CakeYou'll need:
- 1 x 400g Delicious Alchemy Vanilla Sponge Mix
- 3 large eggs
- 180g soft unsalted butter or dairy free alternative
- 20ml water
Place the cake mix, soft butter (or dairy free alternative), eggs and water into a bowl. Beat together with an electric whisk for 15 secs. Stop, scrape down the bowl and mix for a further 10 secs.
Divide the mixture between the two tins and spread into an even layer. Bake for 20-25 mins until lightly golden brown and springy to the touch. Leave to cool in the tins for 5 mins before turning out and leaving to cool completely. Fill and decorate as you like.
Make 12 Vanilla CupcakesMake the sponge mixture as above. Line a 12 holed cupcake tin with paper cases. Divide the batter between the 12 cupcake cases, filling three-quarters full. Bake for 18-20 mins until risen and lightly golden in colour. Leave to cool in the tin for 3 mins before transferring to a cooling rack and leaving to cool completely before decorating.
Click here for the egg-free recipe