McDougalls Speciality Supreme Sponge Self Raising Flour 1kg

Supreme Sponge Flour is the only flour that is specially made for sponge making. We use selected, premium soft wheats, that are extra-sifted to create a finer flour. This means it can absorb more moisture than regular self-raising flours.

The end result is sponges that are very soft, light and even-textured - perfect for when you want to bake something that's a slice above the rest.

Baking with Love since 1864
The McDougalls brothers first started milling and sifting over 150 years ago. Since then we've helped five generations of bakers to share their passion with people they love.

We're here to help you get the best from your home baking. Which is why we have carefully crafted the McDougalls Baking Book, it is packed with delicious recipes and tips on how you can perfect your baking skills all in one place!

Visit our website www.mcdougalls.co.uk to find out how to buy the McDougalls Baking Book.

For more tasty recipes or information about McDougalls visit www.mcdougalls.co.uk

Widely Recycled

Trademarks, designs and logos appearing on this pack are owned by the Premier Foods Group.

For allergens, including Cereals containing Gluten, see ingredients in bold.

Premier Foods,
PO Box 216,
Thame,
OX9 0DU.

We're here to help you get the best from your home baking
Perfect your techniques with one of our recipes below. Use the handy tips along the way...

Victoria Sponge
You will need just 150g each of McDougalls Supreme Sponge Flour, caster sugar and unsalted butter, plus 3 medium eggs, beaten, 1 tbsp water, strawberry jam and icing sugar to dust. Simple.
Preheat oven 180°C/160°C Fan/Gas Mark 4. Grease and line the base of your 2 x 18cm sandwich tins.
Beat together the sugar and butter until light and fluffy.
Beat as much air as you can into the mixture for a light and airy cake
Gradually add the beaten eggs and water with a little of the flour, then fold in the remainder of the flour until all the ingredients are combined.
Add a little milk if the sponge batter is too stiff
Turn into prepared tins, and bake for 25-30 mins until well risen and golden.
Once cooled, sandwich together with jam and dust with icing sugar.
For an extra twist why not replace 25g of the Mcdougalls Supreme Sponge Flour with 25g seived cocoa powder for a Chocolate Sponge sandwiched together with chocolate buttercream.

Store in a cool dry place.
Keep bag tightly closed after part use.