1kg - Wright’s Eggless Sponge Mix 500ml - Water METHOD: Place mix into a bowl and using a whisk, slowly add the water and whisk together to form an aerated sponge batter. If using an electric mixer with a whisk attachment, whisk the water in gradually on slow speed for 1 minute. Then scrape the mixture down thoroughly before whisking again for a further 10 minutes on fast speed. Scale the batter into a cake tin or a tray bake as required (see guidance notes for different units). Bake off as required (see guidance notes). GUIDANCE NOTES: Small Sponge 15cm/6 inches - Scaled at 150g (5¼ oz) - Bake at 180 - 200°C (360 - 400°F), Gas Mark 5 for 18 – 20 minutes. Medium Sponge 17.5cm/7 inches - Scaled at 200g (7 oz) - Bake at 180 - 200°C (360 - 400°F), Gas Mark 5 for 20 – 25 minutes. Large Sponge 20cm/8 inches - Scaled at 400g (14 oz) - Bake at 180 - 200°C (360 - 400°F), Gas Mark 5 for 25 – 30 minutes. NOTE: Although the batter can be scaled for smaller units, ie cupcakes please remember it was designed as a sponge type product and not a cake.
- Allergy Advice
“Hi Deb, Thank you so much for your very helpful and speedy reply. That has given me food for thought !! I really enjoy Wright’s web site. With thanks and best wishes, ”Janice Moss
Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Sugar, Dextrose, Concentrated Whey Protein (Milk), Cocoa Powder (5.0%), Raising Agents: E450, E500, Whey Powder (Milk), Emulsifiers: E475, E471, E481, Cellulose Fibre, Barley Malt Flour, BarleyExtract, Salt Flavouring, Stabiliser: E415.
Typical Values As Sold Per 100g
ENERGY 1486kj / 351kcal
(of which Saturates) 2.5g
(of which Sugars) 40.5g
For all allergens. including cereals containing gluten see ingredients in bold.
This product may contain traces of egg due to the manufacturing process used.