Green's Vanilla Sponge 221g

Name: Green's Vanilla Sponge 221g
Brand: Green's
SKU: 13313
Price: 2.0 GBP
Availability: OutOfStock

£2.00

Bake the fluffiest, lightest classic sponge with our simple to use sponge cake mix. With Green’s and a sense of fun you can create a range of irresistible recipes including classic Victoria sponge, Lemon Drizzle, Coffee & Walnut and even Pineapple Upside-down cake! Use the vanilla sponge cake how you please, we know you’ll love it.

Ingredients

Wheat Flour, Sugar, Raising Agents: Monocalcium Phosphate, Sodium Bicarbonate; Dextrose, Dried Glucose Syrup, Emulsifiers: E470a, E471, E472b, E472e, E477, E482; Thickener: E466; Milk Protein,

Flavouring, Stabiliser: E450i, E450iii.

ALLERGEN ADVICE

For allergens, including cereals containing gluten, see ingredients in bold. Also, may contain egg, oats, tree nuts and peanuts.

Packaged in a protective atmosphere.

Suitable for vegetarians

Nutrition Information

Typical values per 100g as served

Energy 1317kJ / 314 kcal

Fat 12g

of which saturates 6.5g

Carbohydrates 45g

of which sugars 26g

Protein 6.2g

Salt 0.87g

Add On:

Green's Chocolate Sponge Mix 221g

£2.00

Green's Strawberry Cake and Frosting Mix 381g

Green's Strawberry Cake and Frosting Mix 381g

£1.25

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Green's Lemon Drizzle Cake and Icing Mix 316g

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Baking Aids

Blancmange

Cake Mixes

Dessert Fillings

Recipe Suggestion

Party Buns

Ingredients:
• Green’s Vanilla Sponge Mix
• 2 Medium sized eggs
• 50g Butter

• Water

• 12 paper cupcake paper cases

For the Buttercream Icing

• 250g/9oz Icing sugar

• 125g/4oz Unsalted butter, softened

• 1 tsp Vanilla extract

• 1 1/2 tbsp Milk

• 10g Rainbow sprinkles

Method:

1. Preheat the oven to 200°C (180°C) fan oven / 350°F. / Gas mark 6 and line 12-hole cupcake tin with 12 paper cases.
2. Add the eggs, softened butter and water to the sponge mix in a medium sized bowl.

3. Whisk together on a low speed for 30 seconds until the mix is moistened 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.

4. Spoon the mixture equally between the cases. Bake in the centre of the over for 15 minutes.

5. Once cooked remove from the oven and allow to cool on a wire rack to cool completely.

6. Sift half the icing sugar into a bowl with the softened butter and beat until light and fluffy. Beat in the remaining icing sugar then beat in the vanilla extract and milk.

7. Decorate each bun with buttercream icing.