23 - Rainbow Cake

Cream : Butter Cream

Ingredients : Cake Sponge: Wheat Flour (Calcium, Iron, Niacin, Thiamin), Sugar, Dried Egg White, Emulsifier (containing Glucose Syrup Solids, Emulsifiers (E472b, E471, E477, E322), Stabiliser (E450)), Raising Agents (E450, E500), Dextrose, Salt, Modified Maize Starch, Whey Powder, Preservative (E202), Rapeseed Oil, Water, Flavouring. Apple & Raspberry Seedless Jam: Sugar, Glucose Syrup, SO2 Apple Pulp, Seedless Raspberry Puree, Gelling Agent: E440(a), Colour: E163 Acidity Regulators: E331, E330, Flavouring. Butter Cream: Vegetable Oil, Dextrose, Sugar, Milk Protein, Emulsifiers (E435), Polysorbate 60, Mono – and diglycerides of fatty acids (E471), Water, Soya Lecithin, Acidity Regulators (Tri Sodium Citrate E331(iii) & Phosphate E339(ii), Stabilisers (Calcium Chloride E509, Methyl Cellulose E461, Hydroxypropyl Methyl Cellulose E464), Gelling Agent (Sodium Alginate E401), Flavouring, Colour (Beta-Carotene E160a). Vermicelli: Icing Sugar (sugar, potato starch), Maize Starch, Un Hydrogenated Vegetable Fat (palm), Water, Emulsifier (Rapeseed Lecithin), Colour (E129, E102, E132, E110, E122, E124, E104, E151), Glaze [Glazing Agents (Shellac, Acacia Gum), Sugar]. Colour: E124, E102, E133 & E142. (May have an adverse effect on activity and attention in children).

Allergy Advice: For allergens please see ingredients in BOLD.

E471 (mono and diglycerides of fatty acids) are of vegetable origin.

Note : All Gateaux and Cakes are produced in a factory that uses nuts and sesame seeds.