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Odlums Classic Sponge Cake Mix 500G

Odlums Classic Sponge Cake Mix 500G




Guideline Daily Amounts

100g of Dry Mix Contains:
23%of the reference intake


23%of the reference intake


40%of the reference intake


44%of the reference intake


17%of the reference intake
of the reference intake*
Typical values per 100g: Energy 1914kJ

Classic Sponge Cake MixFor delicious recipe ideas & inspiration visit Odlums.ie
At Odlums, we have been celebrating the joy of baking since 1845, when the Odlum family opened their first flour mill in Portlaoise. We understand the great pleasure that comes from sharing your creations with friends and family. We also know that you don't always have time to bake from scratch, so we have created a range of delicious mixes, perfect for enjoying with your loved ones.
Prep 15 MinsJust Add Milk & EggsNo artificial preservatives, flavours or coloursSuitable for vegetarians
Pack size: 500G


Wheat Flour, Sugar, Fat Powder (contains Palm Oil, Glucose Syrup, Milk Derivatives, Stabiliser: Pentasodium Triphosphate, Anti-Caking Agent: Silicon Dioxide), Raising Agents: (Disodium Diphosphate, Sodium Bicarbonate), Vanilla Flavouring (contains: Acacia Gum, Potato Starch), Emulsifiers: (Polysorbate 80)

Allergy Information

Made on a line that handles Egg and Soya. For allergens, including Cereals containing Gluten, see ingredients in bold.

Produce of

Mixed and packed in Ireland

Net Contents

500g ℮

Preparation and Usage

You Will Need:500g Odlums Classic Sponge Cake Mix100ml milk3 eggs2 x 7" sandwich tins, lined with baking paperTo Decorate:Jam (strawberry or raspberry) whipped creamIcing sugarMethod:1. Preheat oven to 180C/Fan 160C/350F/Gas Mark 4.2. Add dry mix, milk and eggs to a mixing bowl. Beat with electric mixer on a low speed for 30 seconds, followed by 1 1/2 minutes on high speed to form a smooth batter.3. Divide mixture between lined tins. Ensure batter is evenly distributed.4. Bake on middle shelf of oven for 20-25 minutes or unti 'springy' to touch.5. Remove cakes from oven and transfer to a wire tray to cool before decorating.6. When cakes are cold, spread raspberry/strawberry jam on each sponge and sandwich together with whipped cream. Dust top with icing sugar.Note: As baking characteristics of oven vary, always check your manufacturers guidelines.Serving Suggestion:Serve with sliced strawberries, blueberries and raspberries.


Free From Artificial ColoursFree From Artificial FlavoursFree From Artificial Preservatives

View all Cake Mixes

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