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Delicious Alchemy Gluten & Dairy Free Vanilla Sponge Mix 400g

By Delicious Alchemy
Delicious Alchemy Gluten & Dairy Free Vanilla Sponge Mix 400g

Delicious Alchemy Gluten & Dairy Free Vanilla Sponge Mix 400g

By Delicious Alchemy

Delivery Options

Description

  • Gluten & Dairy Free
  • Suitable for vegetarians
  • No GMO

Delicious Alchemy Gluten & Dairy Free Vanilla Sponge Mix is perfect for any occasion. It's light and springy and wonderfully flavoured with real Madagascan Bourbon Vanilla Extract. Perfect for cakes and cupcakes.


It is really easy and quick to make this cake that will fool even those who love normal cakes! With its vibrant packaging, this is a good food cupboard staple for a gluten free diet.

Customer Reviews

4.7143/5 stars

Ingredients

Always read the label

Sugar, Rice Flour, Potato Starch, Tapioca Starch, Raising Agents (Disodium Diphosphate, Sodium Hydrogen Carbonate, Calcium Sulphate), Stabiliser (Xanthan Gum), Madagascan Bourbon Vanilla Extract.

Nutritional Information

per 65g (1/12th of cake) made up as directed, unbaked:
Energy kj 1098
Energy kcal 258
Fat 14.2g
of which Saturates 8.4g
Carbohydrates 29.3g
of which Sugars 16.8g
Fibre 0.2g
Protein 3.1g
Salt 0.45g
Nutrient per 100g:
Energy kj 1576
Energy kcal 371
Fat 0.6g
of which Saturates 0.2g
Carbohydrates 87.6g
of which Sugars 50.0g
Fibre 0.7g
Protein 3.5g
Salt 1.1g

Additional Info

Directions:

Vanilla Sponge Cake Ingredients

1 x 400g Delicious Alchemy Vanilla Sponge Mix
3 large eggs
180g soft unsalted butter or dairy free alternative
20ml water

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.
Put 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 holes 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.

Advisory information:

May contain traces of nuts and peanuts. Not suitable for egg or soya allergy sufferers.

Remember:

Although we make every effort to ensure our product information is up to date on our website, please always read labels, warnings, and directions provided with the product before using or consuming the product.

Free from

Celery Free
Cereal Free
Crustaceans Free
Fish Free
Gluten Free
Kiwi Free
Lupin Free
Milk Free
Mollusc Free
Mustard Free
Sesame Seed Free
Sulphites Free
Wheat Free