McDougalls Self Raising Supreme Sponge Flour

Fill your kitchen with the enticing scent of fresh bakes with McDougalls Speciality Supreme Sponge Self-Raising Flour.

Supreme Sponge Flour is the only flour that is specially made for sponge making. We use selected, premium 100% British soft wheats, that are extra-sifted to create a finer flour. This means it can absorb more moisture than regular self-raising flours.

The end result is sponges that are very soft, light and even-textured - perfect for when you want to bake something that's a slice above the rest.

We started milling and sifting wheats over 160 years ago, so we really are the experts when it comes to helping you get the best from your home baking.

Whatever you're cooking or baking, our versatile flour helps you get the very best from every recipe. The best bakes start with the best ingredients.

Discover inspiration and recipes created for McDougalls Speciality Supreme Sponge Self-Raising Flour at www.McDougalls.co.uk.

Made with 100% British Wheat, For the Best Bakes, Extra Fine Self Raising Flour, Perfect for light and fluffy bakes, Suitable for Vegetarians, For Consistent Bakes

Log on to WWW.MCDOUGALLS.CO.UK to buy the recipe book and learn more about our superior ranges, tailored to all your baking and cooking needs.

We're here to help you get the best from your home baking
Perfect your techniques with one of our recipes below. Use the handy tips along the way...

Victoria Sponge
You will need just 150g each of McDougalls Supreme Sponge Flour, caster sugar and unsalted butter, plus 3 medium eggs, beaten, 1 tbsp water, strawberry jam and icing sugar to dust. Simple.
Preheat oven 180°C/160°C Fan/Gas Mark 4. Grease and line the base of your 2 x 18cm sandwich tins.
Beat together the sugar and butter until light and fluffy.
Beat as much air as you can into the mixture for a light and airy cake
Gradually add the beaten eggs and water with a little of the flour, then fold in the remainder of the flour until all the ingredients are combined.
Add a little milk if the sponge batter is too stiff
Turn into prepared tins, and bake for 25-30 mins until well risen and golden.
Once cooled, sandwich together with jam and dust with icing sugar.
For an extra twist why not replace 25g of the Mcdougalls Supreme Sponge Flour with 25g seived cocoa powder for a Chocolate Sponge sandwiched together with chocolate buttercream.

Bag

Whole Packaging - Recycle

Full Product Name:
Self Raising Flour

Storage:
Store in a cool dry place.
Keep bag tightly closed after part use.
For best before end, see back of pack.

Safety Warning:
Warning: Do not consume uncooked flour. This ingredient needs to be baked or cooked prior to consumption.

Additional Information:
McDougalls trade marks, designs and logos appearing on this pack are owned by the Premier Foods Group.

Wheat Flour (with added Calcium, Folic Acid, Iron, Niacin, Thiamin), Raising Agents (Monocalcium Phosphate, Sodium Bicarbonate)

Contains Wheat

Suitable for Vegetarians

McDougalls

Inspiring Culinary Greatness Since 1864
At McDougalls, we believe everyone has the potential to create something extraordinary in the kitchen. Our expertly crafted range, from everyday essentials to speciality flours, is designed to help you achieve success, no matter your experience.

We're here to help you achieve baking and cooking greatness.

Master your skills with our expert recipes and handy tips because the best bakes start with the best ingredients.

McDougalls Recipe Book
Now in its 35th edition, our book is packed with hints, tips to elevate your skills, and delicious recipes that can be loved and shared by all.

Freepost Premier Foods.

(ROI) Premier Foods ROI,
PO Box No 13008,
Dublin 1,
Ireland.

McDougalls careline:
(UK) 0800 022 3389
Or write to us at:
Freepost Premier Foods Consumer Relations.

(ROI) 1800 93 2814
Premier Foods ROI,
PO Box No 13008,
Dublin 1,
Ireland.

Classic Victoria Sponge Cake
Ingredients
- 150g McDougalls Supreme Sponge Flour
- 150g Caster Sugar
- 150g Unsalted Butter
- 3 Medium Eggs, beaten
- 1 tbsp Water
- Strawberry Jam
- Icing Sugar to dust
Directions
1 Preheat oven 180°C/160°C Fan/Gas Mark 4. Grease and line the base of your 2 x 18cm sandwich tins.
2 Beat together the sugar and butter, beating as much air as you can into the mixture until it's light and fluffy.
3 Gradually add the beaten eggs and water with a little of the flour, then fold in the remainder of the flour until all the ingredients are combined. If needed, add a little milk if the sponge batter is too stiff.
4 Turn into prepared tins, and bake for 25-30 mins until well risen and golden. Once cooled, sandwich together with jam and dust with icing sugar.
Makes 8 servings
Prep time: 20 mins
Cook time: 30 mins
Top tip
For an extra twist, why not replace 25g of McDougalls Supreme Sponge Flour with 25g sieved cocoa powder for an easy, yet tasty Chocolate Cake. Sandwich together with chocolate buttercream.
Why not try
Our delicious Lemon Sponge recipe by adding the zest and juice of one lemon to the Victoria Sponge recipe above, stir in after the flour has been folded in