Fiona Cairns Jubilee Cake
£16.00 (Serves 15 - 20 people) (7 days notice required)
Fully iced golden sponge cake with layers of raspberry jam and vanilla buttercream with sugar paste bunting decoration.
Sugar, wheat flour, water, rapeseed oil, raspberry jam, butter, dried free range egg, wheat and maize glucose syrup, humectant vegetable glycerine, emulsifiers lactic acid esters of mono- and diglycerides of fatty acids, mono- and diglycerides of fatty acids, polyglycerol esters of fatty acids and sodium stearoyl-2-lactylate, palm oil, wheat glucose-fructose syrup, raising agents diphosphates and sodium carbonate, stabiliser tragacanth, salt, apricot pur�e, milk whey powder, preservative potassium sorbate, flavourings, colours lycopene and lutein, dried free range egg albumen, spirulina
|Typical values||per 100g||per slice|
|- Sugars||49.9g||42.4 g|
|- Saturates||2.7g||2.3 g|
|- polyunsaturated||3.9g||3.3 g|
|Salt Equivalent||0.5g||0.4 g|
Typical values. Contains 16 Servings
|base||Cake board covered in aluminium||No|
|insert||Plastic - PP||No|
|ribbon||Plastic - Other||No|
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