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“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 Vanilla. Perfect for gluten and dairy free cakes and cupcakes.
Good to know
GLUTEN & DAIRY FREE
SUITABLE FOR VEGETARIANS
NO GMO
WINNER OF A GREAT TASTE AWARD 2015
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| Typical Values
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Per 100g*
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Per 65g**
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Energy
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1533kJ
366kcal
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797kJ
190kcal
|
|
Fat
- of which saturates
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17g
4.1g
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8.9g
0.7g
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Carbohydrate
- of which sugars
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49.5g
20.5g
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25.7g
10.7g
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| Fibre |
2.3g |
1.2g |
| Protein |
2.5g |
1.3g |
| Salt |
1.01g |
0.53g |
*Vanilla Flavour Sponge Mix (made up as per instructions). **Vanilla Favour Sponge Mix as prepared. One ninth of the cake.
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Ingredients:
Rice Flour, Sugar, Navy Bean Flour, Potato Starch, Tapioca Starch, Raising Agents (Diphosphates, Sodium Carbonates, Calcium Sulphates), Inulin, Maltodextrin, Pea Hull Fibre, Vanilla Flavouring, Stabiliser (Xanthan Gum).
Store in a cool, dry place away from strong light and odours.
CUK: GB-057-004
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Make a Double Layer Vanilla Sponge Cake
You'll need:
- Vegan Recipe - 150g Dairy free spread and 120ml water
- Non-Vegan recipe - 120g butter, 100ml water and 1 large egg
Preheat the oven to 180C/160C for fan-assisted ovens/Gas Mark 4.
Mix product with ingredients for 5 minutes.
Grease and line the base of two 6 inch round cake tins. Divide the mixture evenly between the tins and smooth the top.
Bake in the preheated oven for 30 minutes until lightly golden brown and springy to the touch.
Leave to cool in the tin for 5 minutes before turning out onto a cooling rack to cool completely before decorating.
Click here for the egg-free vanilla sponge cake recipe.
