Foster-Clark's-Bicarbonate-of-Soda-150g
Foster-Clark's-Bicarbonate-of-Soda-150g
Foster-Clark's-Bicarbonate-of-Soda-150g
Foster-Clark's-Bicarbonate-of-Soda-150g

Foster Clark's Bicarbonate of Soda 150g

FOSTER CLARK BICORBONATE SODA 150GR
FOSTER CLARK BICORBONATE SODA 150GR
FOSTER CLARK BICORBONATE SODA 150GR
FOSTER CLARK BICORBONATE SODA 150GR

Foster Clark's Bicarbonate of Soda 150g

3.70 AED

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Foster Clark's Bicarbonate of Soda 150g

Foster Clark's Bicarbonate of Soda 1...

Pack size: 150g
Origin: Malta
FREE delivery on orders  above 100 AED.
Delivered within 2 business days
Please note that this item might be available based on the delivery area.

Description

Bicarbonate of soda...read more

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  • More about this item

    Bicarbonate of soda
  • Ingredients & Nutrition facts

    Ingredients

    Sodium Bicarbonate E500 (ii)

    Nutrition facts

    Per100PortionType Average Nutritional Values per 100g
    Energyinkcal 0Kcal
    EnergyinkJ 0Kj
    Protein 0g
    Carbohydrates 0g
    Sugar 0g
    Sodium 27.4g
  • How to use

    Storage conditions

    Store in a cool dry place

    Preparation and usage

    Always use a dry spoon and replace lid after use

    cooking Guidelines

    Jelly Cup Cake. Ingredients: CAKE MIXTURE; 4 Cups cake flour, 1.5 Teaspoon foster clark's baking powder, 0.25 Teaspoon foster clark's bicarbonate of soda, 0.25 Tea spoon salt, 1 Cup soft butter, 2 Cups sugar, 4 Large eggs, 1 Teaspoon foster clark's vanilla powder, 0.5 Teaspoon foster clark's almond essence, 0.5 Cup milk. Jelly Mixture; 1 Packet foster clark's lime jelly, 1 Packet foster clark's strawberry jelly. GARNISH; 2 Sachets foster clark's wonder whip, 1 Cup cold milk, 1 Teaspoon foster clark's vanilla powder. METHOD; 1. Heat the oven to 180 degrees Celsius. Line a large cup cake pan with paper cups. 2. To prepare cake mixture, sift the flour baking powder, bicarbonate of soda and salt onto on a piece of paper, keep aside. 3. Beat the sugar and the butter in mixing bowl until fluffy. Add the eggs gradually, beating well after the introduction of each egg. Finally add the vanilla almond essence. 4. Beat on medium speed for two minutes after adding the flour and milk. Divide the cake batter amongst the paper cups. 5. Bake for 18-20 minutes until the cake is done. Cool. 6. Prepare the jelly mixture, then using a thick wooden skewer make a few holes in the cup cakes. Pour the jelly into the holes until the cake absorbs the jelly well. Leave aside for a few minutes.
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