Rainbow Cake Slice

RAINBOW CAKE INGREDIENTS: MADERIA SPONGE 74%- Sugar, Wheat Flour (Wheat Flour, Calcium Carbonate, Niacin (B3), Iron, Thiamin (B1)), Vegetable Oils (Palm, Rapeseed), Egg White Powder, Egg Yolk Powder, Emulsifiers (E471, E475, E481), Raising Agents (E450(i), E501), Starch (Maize, Rice), Whey Powder (Milk), Whey Protein Concentrate (Milk), Thickener (E466), Natural Flavouring, Wheat Gluten. Margarine, (Vegetable Oils (Palm, Rapeseed), Water, Salt (2%), Emulsifier: Polyglycerol Esters of Fatty Acids, Colours: Curcumin, Annatto Bixin, Flavouring). Humectant: E422, Thickener: E551, Colour: E133 (Brilliant blue), E122 (Carmoisine), E102 (Tartrazine). E122, E102, E102 (Tartrazine), E104 (Quinoline), E124 (Ponceau 4R), E129 (Allura red). VANILLA FROSTING 18% – Sugar; Palm fat; Rapeseed oil; Water; Glucose syrup; Corn flour; Emulsifier: Mono- and diglycerides of fatty acids, Polysorbate 60; Flavouring; Preservative: Potassium sorbate; Salt; Stabiliser: Guar gum; Acid: Phosphoric acid. ASSORTED SUGAR STRANDS 8%- – 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). MAY HAVE AN ADVERSE EFFECT ON THE ACTIVITY AND ATTENTION IN CHILDREN. Allergens in bold. Produced in a facility that handles Oats, Peanuts, Sulphites, Nuts, Egg.