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.
Minimum purchase quantity: 6
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.
For allergens containing cereals including gluten, see ingredients in bold.
Also, may contain oats, egg, tree nuts and peanuts.
Suitable for vegetarians.
Typical values per 100g
Energy: 1317 kJ / 314 kcal
of which saturates: 6.5g
of which sugars: 26g
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 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 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 the mix equally between the two tins and bake in the centre of the oven for 15 minutes.
Once cooked, remove from the oven and allow to cool on a wire rack.
Add filling of choice.
WHY NOT TRY?
Making cupcakes and get creative with your decorations!