Cake mix.
Multipurpose, easy to use.
Gluten-free preparation specifically formulated for people intolerant to gluten.

Ingredients
Corn starch, sugar, glucose syrup powder (corn), skimmed milk powder; emulsifiers: E472b, E477; thickeners: E1414, guar gum; raising agents: sodium carbonates, sodium diphosphates; Psyllium seed fibers, flavor.
May contain traces of almonds.

Nutritional characteristics

Average values	per 100 g	per 50 g of Sponge Cake as per suggested recipe
Energy	1,599 kJ 377 kcal	987 kJ 236 kcal
Fat of which saturated fatty acids	1.2 g 0.7 g	13 g 7 g
Carbohydrates of which sugars	90 g 46 g	27 g 15 g
Fiber	0.5 g	1.2 g
Protein	1.2 g	2.2 g
Salt	0.23 g	0.13 g

How to use
Sponge Cake preparation:
-FibrePan-Cake 500 g
- 4 Eggs
- Butter 250 g
1) Soften the butter.
2) Mix all ingredients in a stand mixer or with a whisk until the batter is fluffy (about 4 minutes).
3) Pour the batter into a greased cake pan and bake at 180°C for about 40 minutes.
4) Let cool.
5) Fill the sponge cake with jam or hazelnut cream according to taste. NB: you can also pour the batter into muffin molds (50 g) adding filling as desired. Bake the muffins at 180°C for about 10-15 minutes.
Sponge cake preparation:
- FibrePan-Cake 500 g
- 8 Eggs
1) Mix all ingredients in a stand mixer until a soft and homogeneous mixture is obtained.
2) Pour the batter into the previously greased mold.
3) Bake in a preheated oven at 180°C for about 40 minutes.
4) Let cool.
5) Fill according to taste.
Chocolate cake preparation:
- FibrePan-Cake 500 g
- 4 eggs
- Butter 250 g
- Dark chocolate 200 g
1) Melt the butter with the dark chocolate in a double boiler.
2) Add the eggs and FibrePan-Cake to the chocolate ganache.
3) Mix and bake following the instructions for the sponge cake (points 2 to 4).

Storage
Store in a cool, dry place.
Shelf life: 12 months.
Do not discard into the environment after use.

Format
500 g package