- Packed in the UK.
- Store in a cool, dry place away from strong light and odours.
Produce of more than one country
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
Per 100g as sold
Per 65g (1/12th of cake) made up as directed, unbaked
Energy 1576kJ 371kcal 1098kJ 258kcal
Fat 0.6g 14.2g
of which saturates 0.2g 8.4g
Carbohydrate 87.6g 29.3g
of which sugars 50.0g 16.8g
Fibre 0.7g 0.2g
Protein 3.5g 3.1g
Salt 1.1g 0.45g
8inch/20cm double layer cake:
1 x 400g Delicious Alchemy Vanilla Sponge Mix
3 large eggs
180g soft unsalted butter or dairy free alternative
Preheat the oven to 180C/160C for fan-assisted ovens. Grease and line the base of two 20cm (8 inch) round cake tins with greaseproof paper.
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.
To bake as cupcakes:
Make 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. Makes 12-14 cupcakes.