Rainbow Cake Slice

RAINBOW CAKE INGREDIENTS: MADERIA SPONGE- Wheat Flour (Wheat Flour, Calcium, Niacin, Iron, Folic Acid, Thiamin), Sugar, Vegetable Oil (Rapeseed), Dried Egg White, Modified Starch, Dried Egg Yolk, Raising Agents (Disodium diphosphate, Sodium bicarbonate), Emulsifiers (Polyglycerol esters of fatty acids, Mono- and diglycerides of fatty acids), Modified Starch, Whey Powder (Milk), Salt, Stabilisers (Guar gum, Xanthan gum).MARGARINE- Vegetable Oil (Palm, Rapeseed), Water, Salt (2.0%), Emulsifier (E475), Colour (E100, E160b(i)), Flavourings. VANILLA FROSTING- Sugar; Palm oil; Rapeseed oil; Water; Glucose syrup (Preservative: SULPHUR dioxide); Corn flour; Emulsifier: Mono- and diglycerides of fatty acids, Polysorbate 60; Flavouring; Preservative: Potassium sorbate; Salt; Stabiliser: Guar gum; Acidity regulator: Phosphoric acid. RAINBOW SPRINKLES- Icing Sugar (sugar, starch), Maize Starch, Un hydrogenated Vegetable Fat (palm), Water, Emulsifier (Rapeseed Lecithin), Natural Colours (Beetroot, Lutein, Paprika, Anthocyanin, Curcumin), Colouring Foodstuff (Spirulina), Glaze [Glazing Agents- Acacia Gum, Sugar)] COLOURINGS- Humectant: E422, Thickener: E551, Colour: E124 (Ponceau 4R), E129 (Allura red). Colour: E102 Tartrazine, Colour: E133 (Brilliant blue), E104 (Quinoline). E122 (Carmoisine) E122, E102, E124, E129 E104: may have an adverse effect on activity and attention in children. Allergens in bold. Produced in a facility that handles Oats, Peanuts, Sulphites, Nuts, Egg.