500g premium quality Naked Creme Sponge cake mix

500g premium quality Naked Creme Sponge cake mix from Beau Baking

• really good quality light sponge cake mix - better than anything you can buy in a supermarket
• just add water and egg for a deliciously moist sponge cake
• can also be used for a fatless Victoria sponge cake
• Beau cake mixes are designed to rise evenly to give a level finished cake, which can save you time and money as there’s no need to cut off the risen part of the cake
  
• can be flavoured with Beau concentrated flavourings
  
• can be coloured by good quality oil based icing / food clourings
• approx 500g / 1.1lb nett
• BBE at least 3-4 months - often longer
• mixing and baking instructions printed on pack label but here they are again in case you need them . . . *see below
• ingredients: Wheat flour, sugar, rice starch, baking agents (E453, E500, E341), emulsifier (E471 E475), dextrose, salt, preservative (E200), thickener (E415).
• considered suitable for vegetarians but not for vegans
• allergy advice: contains wheat / gluten - if made to recipe shown, the final cake will also include egg. Produced and stored in facilities that also handle sesame seeds, egg, milk, soya, nuts & nut oils - traces may be present
• additional nutritional information printed on pack label
• PLEASE NOTE Beau have recently changed pack design - pic 2 shows latest design of label - packs don't have string detail any longer
• see our full range of cake mixes
• see our range of bulk edible supplies
• see our full range of edible supplies

* instructions:

for every 484g dry mix add 167g (167ml) water and 167g egg - this is enough for 1 x 8" round cake

use an electric mixer - either handheld electric or table top with a whisk attachment

put the mix, water and egg in bowl and mix on slow speed for 30 seconds until a smooth liquid paste is formed

scrape down the mixture with a bowl scraper or spatula to ensure no lumps are left

mix for 10 minutes on fast speed - the batter should be reasonably stiff and a light creamy colour

pour the desired amount into a greased or paper lined cake tin

bake in a domestic fan oven on 180°C for approx 20 minutes

test with a cake tester or skewer - if it comes out clean  the cake is usually baked

additional tips:

every oven is different - be prepared to adjust bake profile as required for your own individual oven and for cakes of different sizes and depths

allow the cake to cool for at least 10 minutes before turning it out of the tin

turn out on to a cooling rack to allow the cake to cool further

once cool, wrap and store the cake in a cool dry place

for best results, decorate within 48 hours of baking and eat within 10 days