1kg - Wright’s Plain Sponge Mix 500ml - Water METHOD: Place the water into a bowl and using a whisk, whisk together to form an aerated sponge batter in around 1 minute. If necessary, scrape the mixture down thoroughly before whisking again for a further 10 minutes on fast speed. Scale the batter into muffin cases, a cake tin or a tray bake as required (see guidance notes for different sized units). Bake off as required (see guidance notes). Wheat Gluten. GUIDANCE NOTES: Small Sponge 15cm/6 inches - Scaled at 150g (5¼oz) - 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. Please see our Plain or Chocolate Muffin Mix for this type of product if desired.
- Allergy Advice
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Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Sugar, Whole Dried Egg, Raising Agents: E500, E450, Skimmed Milk Powder, Concentrated Whey Protein (Milk), Emulsfiers: E475, E471, E481, Cellulose Fibre, Salt, Stabiliser: E415, Colour: E160a(ii).
Typical Values As Sold Per 100g
ENERGY 1585kj / 374kcal
(of which Saturates) 2.9g
(of which Sugars) 40.8g
For all allergens. including cereals containing gluten see ingredients in bold.