Sponge cakes: Nutrition Facts and Calories
This category covers a range of sweet baked goods, typically made with flour, sugar, eggs, and fat, often including flavourings and fruit. Examples include traditional Victoria sponges, muffins, and cakes designed for specific dietary needs, such as gluten-free options. The ingredient list shows the components used in the cake's production, with the first few ingredients indicating the largest proportions. For instance, flour, sugar, and fat are commonly listed early. Nutrition labels provide details on energy content, fat, saturated fat, carbohydrates, sugars, and salt per serving. For products in this category, the amounts of sugars and saturated fat are often highlighted in dietary advice. The Eatwell Guide from the NHS suggests limiting foods high in sugar and saturated fat. The ingredient list may also indicate the presence of fibre, which is generally found in smaller amounts in these types of cakes compared to wholemeal products. Some products may be subject to restrictions on their placement in store and promotional offers due to being high in fat, salt, or sugar (HFSS). All values are shown per 100 g so products can be compared.
20 products · values per 100 g
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