STRAWBEERY SPONGE MIX:
Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Sugar, Raising Agents: Monocalcium Phosphate, Sodium Bicarbonate; Dextrose, Skimmed Milk Powder, Maltodextrin, Emulsifiers: E470a, E471, E472b, E472e, E477, E482; Flavouring, Thickener: Cellulose Gum; Colour: Carmine; Stabiliser: E450.
STRAWBERRY FROSTING MIX:
Icing Sugar, Cornflour, Flavouring, Colour: Carmine.
For allergens, including cereals containing gluten, see ingredients in bold.
Sponge Mix Also, may contain oats and egg
Frosting Also, may contain wheat, milk, oats and egg.
Store in a cool, dry place.
TO PREPARE THE CAKE
|2 Medium Sized Eggs
Pre-heat the oven to 200°C (180°C for a fan oven) Gas Mark 6. Grease the sides and bases of 2 x 18cm (7”) cake tins and line with baking paper.
Empty the cake mix into a large bowl and add two eggs, 50g of softened butter and 100ml (6½ tablespoons) of water.
Whisk together on a slow 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 the mix equally between the two tins and bake in the centre of the oven for 15-20 minutes.
Once cooked, remove from the oven and allow to cool on a wire rack.
TO PREPARE THE FROSTING
Place 75g 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 and 10ml (2 teaspoons) of water and whisk on high speed until light and fluffy.
Use half of the frosting mix to sandwich together the two cakes and use the remaining frosting mix to decorate the top of the cake.
WHY NOT TRY:
Simply divide the cake batter between your cupcake cases and reduce your baking time to 12-15 minutes. The cupcakes can be topped with the frosting mix as prepared following the above instructions. If preferred, the topping can be made up as a glacé icing – just add 10-15ml (2-3 teaspoons) of water to the mix and leave out the butter.