VANILLA SPONGE MIX: Wheat Flour (Wheat Flour, Calcium Carbonate, Niacin, Iron, Thiamin), Sugar, Raising Agents: Monocalcium Phosphate, Sodium Bicarbonate; Dextrose, Skimmed Milk Powder, Maltodextrin, Emulsifiers: E470a, E471, E472b, E472e, E477, E482; Thickener: E466; Flavouring, Stabiliser: E450.
CHOCOLATE FROSTING MIX: Icing Sugar, Fat Reduced Alkalised Cocoa Powder (6%), Cornflour.
SUGAR SPRINKLES: Sugar, Vegetable Oil: Coconut; Concentrate: Spirulina, Safflower; Water, Glucose Syrup, Colours: Anthocyanins, Curcumin, Carmines; Concentrate: Radish, Lemon, Blackcurrant; Glazing Agents: White Beeswax, Yellow Beeswax.
For allergens, including cereals containing gluten, see ingredients in bold.
Vanilla Sponge – also, may contain milk, oats and egg.
Chocolate Frosting – also, may contain wheat, milk, oats and egg.
Sugar Sprinkles – also, may contain wheat and milk
Store in a cool, dry place.
||Per Average Serving (105g)
|of which saturates
|of which sugars
Prepared as per pack instructions using two medium sized eggs and unsalted butter.
An average serving is calculated as 1/8th of the cake.
YOU WILL NEED: 2 Medium Sized Eggs, 210g Butter, Water
TO PREPARE THE CAKE
Pre-heat the oven to 200°C (180°C for a fan oven) Gas Mark 6. Grease the sides and base of two 18cm (7”) cake tins or 20cm (8”) deep cake tin, and line with baking paper.
Empty the cake mix into a large bowl and add two eggs, 50g of softened butter and 100ml of water.
Whisk together on a low speed for 30 seconds until the mix is moistened, and then continue to whisk on a high speed for 2 minutes until thick and creamy. If using a balloon whisk or spoon, this will take longer.
Pour 2/3rds of the sprinkles into the batter mix and stir through gently with a spoon.
Pour the batter into prepared tin and bake in the centre of the oven for 15 – 20 minutes for two 18cm/7” cakes, or 25 – 30 minutes for a 20cm/8” cake.
Once cooked, remove from the oven and allow to cool completely on a wire rack, before decorating with the frosting mix.
The cake can also be cooked in the microwave – simply grease a microwaveable dish (2lt glass bowl will work well) and cook on high power for 5 minutes. This time is based on an 800W microwave – adjust according to your microwave wattage.
TO PREPARE THE FROSTING
Place 160g of softened butter into a large bowl and whisk on a high speed for a few seconds until the butter is fully softened.
Add the frosting mix from both sachets and 25ml of water and whisk on high speed until light and fluffy.
Use your frosting mix to cover the top and sides of the cake. Use a round bladed knife to create a smooth surface, or gently push and pull with a fork to create a peaked effect. Finish decorating the cake by scattering the remaining 1/3rd of sprinkles over the top of the cake.