Kells Sponge Cake Mix (2kg)


Perfect for celebration cakes, swiss roll and turnover pudding cake, the batter can be coloured and flavoured with bakery compounds. It can also be used as a butter sponge or an enriched sponge. Containing natural flavours with no added colours, bakers just need to add egg and water.


17 in stock


Ingredient Declaration: Wheat flour, Sugar, Rice Starch, Raising Agents: (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Monocalcium Phosphate), Emulsifiers (Monoglycerides of edible fatty acids, Polyglycerol esters of fatty acids), Dextrose, Salt, Preservative: Sorbic Acid, Thickener: Xanthan Gum
Allergen information: Contains cereals containing gluten (wheat). Made in a facility that handles cereals containing gluten, soya, milk, egg and sesame
Suitable for Vegetarians: Yes
Suitable for Vegans: No

Additional information

Weight 2 kg

2kg (€8.99), 12.5kg (€52.50)

Nutritional Information

Typical values per 100g of the product supplied by Kells

Energy: 372kcal / 1577kj
Fat: 1.76g
(of which saturates): 1.3g
Carbohydrate: 85.2g
(of which sugars): 47.1g
Fibre: 1.0g
Protein: 3.7g
Salt*: 1.2g

* Salt equivalent includes sodium in raising agents. Added salt is lower.

Suggested Recipe

For an 8 inch diameter round celebration cake
Sponge Cake Mix: 360g
Egg: 120g
Water: 120g

Suggested Method:
1. Place egg and water in a bowl.
2. Place sponge mix into the bowl on top of egg and water.
3. Using a balloon whisk attachment on slow speed, mix to a moderately fluid like consistency.
4. Scrape down the bowl. 5. Mix for 10 minutes at top speed. Do not over or under mix. 6. Stop mixer. 7. Place mix into a greased or paper lined 8" round tin.
8. Bake in a domestic fan oven at 150°C for 45 to 50 minutes. Test with a cake skewer. If the skewer comes out clean, then the cake is usually baked.
9. Individual ovens vary. Adjust bake profile as required for oven or for the cake size and weight you require.
Tip: If the cake peaks in the oven too much, the oven may be a little hot, so reduce the oven temperature.


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