Enjoy light and fluffy homemade cakes with Freee Gluten Free Sponge Cake Mix. This trusted UK brand makes it easy to create delicious treats for any occasion, simply by adding eggs, oil, and milk.
Lactose Free
Vegetarian
Gluten Free
Product Information
Whatever the occasion, I always look forward to sharing a cake with my family and friends. Equipped with this quick and easy Sponge Cake Mix and a few store cupboard ingredients, you can easily whip up deliciously light cakes to be loved by all - and no one needs to know they're gluten free! Clare Founder, Freee
Features
Gluten Free, Makes one layer cake or 18 cupcakes, Just Add Eggs, Oil & Milk
Country of origin
United Kingdom
Nutritional data
| Typical Values Per 100g | |
| Energy | 1519kJ |
| 358kcal | |
| Fat | <0.1g |
| - of which saturates | <0.1g |
| Carbohydrate | 87g |
| - of which sugars | 31g |
| Fibre | 0.5g |
| Protein | 2.5g |
| Salt | 0.66g |
Preparation and Usage
Always cook flour before consumption.
Package type
Box
Recycling information
Bag - Recycle with bags at large supermarket - Don't recycle at home; Box - Recycle
Other Information
Full Product Name: Gluten Free Sponge Cake Mix
Storage: Best before: see bottom of pack. Store in a cool dry place.
Additional Information: Cross Grain Symbol© - GB-173-061, CUK-G-017
KLBD - Parve
Ingredients
Flour Blend (Rice, Potato, Tapioca, Maize), Sugar, Raising Agents (Mono-Calcium Phosphate, Sodium Bicarbonate), Thickener (Xanthan Gum)
Allergen Information
Free From Cereals Containing Gluten
Dietary Information
Gluten free; Kosher
Brand
Freee
Recipes
Victoria Sponge Cake Oven 170°C, Fan 150°C, 325°F, Gas 3 Preheat oven, bake for 30-35 minutes Sponge 350g Freee Sponge Cake Mix 3 Eggs 100g Oil 100ml Milk Two 18cm/7inch oiled cake tins Filling 4 tbsp jam 150ml Whipped cream 1 tsp icing sugar 1. Put the sponge mix into a mixing bowl, break the eggs into the bowl, add the oil and milk and mix into a smooth batter. 2. Divide the mixture between two 18cm/7inch oiled cake tins and bake for 30-35 minutes then cool on a wire rack. 3. When cold, spread the base of both sponges with jam and cream then sandwich them together. 4. Sift icing sugar over the cake before serving. 18 Cupcakes Oven 170°C, Fan 150°C, 325°F, Gas 3 Preheat oven, bake for 20-24 minutes Sponge 350g Freee Sponge Cake Mix 3 Eggs 100g Oil 100ml Milk Cake cases Muffin or tart tray Butter Cream 100g Butter 200g Icing sugar 1 tsp Vanilla extract 1. Put the sponge mix into a mixing bowl, break the eggs into the bowl, add the oil and milk and mix into a smooth batter. 2. Stand cake cases in a muffin or tart tray. 3. Divide the sponge mixture between the cases and bake cakes for 20-24 minutes. 4. Mix together the butter, icing sugar and vanilla then spread over the cold cakes. Plant Swaps Swap milk, butter and cream for plant-based alternatives. For 3 Eggs; mix 100ml soya milk with 4 teaspoons apple vinegar and stir to curdle. Put the sponge mix into a mixing bowl, add a teaspoon of baking powder followed by the curdled milk, oil and milk from the recipe, and mix until smooth. Bake these sponges at 180°C, Fan 160°C, 350°F, Gas 4 for 30-35 minutes.
