Individual Victoria Sponge Cake

• Overview
• Ingredients and Allergens
• Preparation Guidelines & Shelf Life
• Nutritional Values & Kcals

A moist sponge with a hand piped vanilla buttercream and raspberry topping.

Allergens - For allergens including cereals containing gluten see ingredients in CAPITAL letter. MAY ALSO CONTAIN SULPHITES, NUTS, SOYA, SESAME AND OTHER CEREALS CONTAINING GLUTEN

Ingredients - Sugar, free range whole EGG, WHEAT flour (with calcium carbonate, iron, niacin, thiamin), vegetable oil (palm oil, rapeseed oil), icing sugar (sugar, WHEAT starch), butter (MILK), vegetable oil emulsion (water, partially invert sugar syrup, palm kernel oi

Ingredients - l, palm oil, emulsifiers (E435, E475, sunflower lecithin), stabilisers (E464, E401), salt, flavourings, acidity regulator (E331), colours (E160a, E150)), water, raspberry puree (5%)(raspberries, sugar), maize starch, sunflower oil, sugar snow (sugar, WHEA

Ingredients - T starch, vegetable oil), baking powder (raising agents: (E500(ii), E450 (i)) WHEAT flour (contains calcium, iron, niacin, thiamin)), vanilla flavouring (natural flavour substance, dextrose, ethanol, silicon dioxide (E551)), stabiliser (carboxymethylcellu

Ingredients - lose), pectin (E440ii), citric acid (E330), vanilla powder.

Preparation Guidelines - Remove individual portion. Allow to thaw in the fridge (+1°C to +5°C) for approximately 2 to 3 hours. Once defrosted keep refrigerated and consume within 72 hours. Do not refreeze after defrosting.

Shelf Life - 74 hours

Energy (kJ) - 1645

Energy (kcal) - 394

Total Fat (g) - 24.2

Saturated (g) - 6.1

Available Carbohydrate (g) - 40.4

Sugar (g) - 27.8

Dietary Fibre (g) - 0.8

Protein (g) - 3.2

Total Salt (g) - 0.19

Sodium (Na) (mg) - 76