500g premium quality Lemon cake mix

500g premium quality Lemon cake mix from Beau Baking

• really good quality lemon sponge cake mix - better than anything you can buy in a supermarket
• just add water, oil and egg for a deliciously moist lemony sponge cake
• also great for tray bakes, pound cakes, muffins etc
• 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 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: Fortified WHEAT flour (Calcium, Iron, Niacin, Thiamin), Sugar, *Lemon Pieces (Lemon Peel, Sugar, Natural Lemon Flavour, Citric Acid E330, SULPHUR DIOXIDE E220), MILK Powder, Maize Starch, EGG Albumen, Raising Agents: {Sodium Acid Pyrophosphate (E450i), Sodium Bicarbonate (E500ii)}, WHEAT Gluten, Vegetable Oil (100% Rapeseed), * *Emulsifiers: {Sodium Stearoyl Lactylate (E481), Monoglycerides of edible fatty acids (E471), Polyglycerol esters of fatty acids (E475)}, Natural Lemon Flavouring {Maltodextrin, Stabiliser: Gum Arabic (E414) Acidity Regulator: Citric Acid (E330)}, Rice Flour, Thickener: Carboxymethylcellulose (E466), SOYA Flour, Salt, Natural Colour: Annatto (E160b), Flour Treatment Agent: Ascorbic Acid (E300), Dispersing Agent: Polysorbate 80 (E433).
• considered suitable for vegetarians 
• allergy advice: contains wheat / gluten, egg, milk products & soya. For allergens, see ingredients in BOLD. Made in a facility that also handles SESAME SEEDS.
• additional nutritional information printed on pack label
• see our full range of cake mixes
• see our range of bulk edible supplies
• see our full range of edible supplies

* instructions:

for every 500g dry mix add 115g (115ml) water, 150g vegetable oil and 175g egg - this is enough for 1 x 8" round cake

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

put the mix and vegetable oil in bowl and mix on slow speed for 30 seconds until a crumbly paste is formed

stream in the water and egg over 1 minute while mixing on slow speed

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

mix for 2 minutes on fast speed if using a hand held or 4 minutes on medium speed if using a table top mixer

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

bake in a domestic fan oven on 130°C for approx 1 hour 25 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