Molly’s Cake Mix Vanilla Genoese Sponge
Molly’s Vanilla Genoese Cake Mix
Vegetarian
GMO free
500g mix makes 8 inch round cake or 12 large cupcakes
Suitable for carving
6 month shelf life
Cake lasts 2 weeks from baking if sealed or iced and can be frozen
Soft, moist, clean cutting crumb
Recipe :
500g Molly’s Vanilla Genoese Cake Mix
150ml Oil
200ml Water
Combine mix with oil and water and mix until smooth, either by hand or with a mixer. Add to greased lined baking tin or cupcake liners and bake in a fan oven at 160 degrees Celsius until golden brown and springs back to the touch.
Sugar, Wheat Flour, Vegetable Oil, Dried Egg White, Dried Egg Yolk, Modified Starch Whey Powder (Milk), Emulsifiers, Propane-1,2-diol esters of fatty acids, Mono- and diglycerides of fatty acids, Sodium stearoyl-2-lactylate, Raising agents
Disodium diphosphate, Potassium bicarbonate, Milk Protein, Stabiliser, Hydroxypropyl methyl cellulose, Wheat Gluten, natural Flavouring, Salt
Molly’s Vanilla Genoese Cake Mix
Vegetarian
GMO free
500g mix makes 8 inch round cake or 12 large cupcakes
Suitable for carving
6 month shelf life
Cake lasts 2 weeks from baking if sealed or iced and can be frozen
Soft, moist, clean cutting crumb
Recipe :
500g Molly’s Vanilla Genoese Cake Mix
150ml Oil
200ml Water
Combine mix with oil and water and mix until smooth, either by hand or with a mixer. Add to greased lined baking tin or cupcake liners and bake in a fan oven at 160 degrees Celsius until golden brown and springs back to the touch.
Sugar, Wheat Flour, Vegetable Oil, Dried Egg White, Dried Egg Yolk, Modified Starch Whey Powder (Milk), Emulsifiers, Propane-1,2-diol esters of fatty acids, Mono- and diglycerides of fatty acids, Sodium stearoyl-2-lactylate, Raising agents
Disodium diphosphate, Potassium bicarbonate, Milk Protein, Stabiliser, Hydroxypropyl methyl cellulose, Wheat Gluten, natural Flavouring, Salt
Molly’s Vanilla Genoese Cake Mix
Vegetarian
GMO free
500g mix makes 8 inch round cake or 12 large cupcakes
Suitable for carving
6 month shelf life
Cake lasts 2 weeks from baking if sealed or iced and can be frozen
Soft, moist, clean cutting crumb
Recipe :
500g Molly’s Vanilla Genoese Cake Mix
150ml Oil
200ml Water
Combine mix with oil and water and mix until smooth, either by hand or with a mixer. Add to greased lined baking tin or cupcake liners and bake in a fan oven at 160 degrees Celsius until golden brown and springs back to the touch.
Sugar, Wheat Flour, Vegetable Oil, Dried Egg White, Dried Egg Yolk, Modified Starch Whey Powder (Milk), Emulsifiers, Propane-1,2-diol esters of fatty acids, Mono- and diglycerides of fatty acids, Sodium stearoyl-2-lactylate, Raising agents
Disodium diphosphate, Potassium bicarbonate, Milk Protein, Stabiliser, Hydroxypropyl methyl cellulose, Wheat Gluten, natural Flavouring, Salt