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White Icong Cake

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Barcode: 3222361217768 (EAN / EAN-13)

Countries where sold: United Kingdom

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Health

Ingredients

  • icon

    53 ingredients


    sponge: (sugar, wheat flour, modified starch (maize), rapesced oil, taleing agents (isodiu diphosphate e500(ii), emulsifiers (e477, e471), salt, whey solids (ailk), whole egg powder, eggs, water), icing: (sugar, water,, gelling agent (e406, preservative (e202), emulsifier (e471) stabiliser (f410)) sugar strands: (icing sugar (sugar, potate starch), maize starch, un hydrogenated vegetable fat alm water, emulsifier (rapeseed lecithin), colour (e129, e1 e132, e110, e122, e124, e151), glazing agents (e904, e sugar) 4on: typical values per 1 00g, energy kj oturoles630 vutritional in 1641,7, ke carbo 24, f, rivity and ory that 1 orma 392 2, $1,7g froten ery
    Allergens: Eggs, Gluten

Food processing

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    Ultra processed foods


    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Additive: E110 - Sunset yellow FCF
    • Additive: E122 - Azorubine
    • Additive: E124 - Ponceau 4r
    • Additive: E129 - Allura red
    • Additive: E132 - Indigotine
    • Additive: E14XX - Modified Starch
    • Additive: E151 - Brilliant black bn
    • Additive: E322 - Lecithins
    • Additive: E406 - Agar
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E477 - Propane-1‚2-diol esters of fatty acids
    • Additive: E904 - Shellac
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Gelling agent
    • Ingredient: Glazing agent
    • Ingredient: Whey

    Food products are classified into 4 groups according to their degree of processing:

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    Learn more about the NOVA classification

Additives

  • E110 - Sunset yellow FCF


    Sunset Yellow FCF: Sunset Yellow FCF -also known as Orange Yellow S, or C.I. 15985- is a petroleum-derived orange azo dye with a pH dependent maximum absorption at about 480 nm at pH 1 and 443 nm at pH 13 with a shoulder at 500 nm. When added to foods sold in the US it is known as FD&C Yellow 6; when sold in Europe, it is denoted by E Number E110.
    Source: Wikipedia
  • E122 - Azorubine


    Azorubine: Azorubine is an azo dye produced as a disodium salt. In its dry form, the product appears red to maroon. It is mainly used in foods which are heat-treated after fermentation. It has E number E122.
    Source: Wikipedia
  • E124 - Ponceau 4r


    Ponceau 4R: Ponceau 4R -known by more than 100 synonyms, including as C.I. 16255, Cochineal Red A, C.I. Acid Red 18, Brilliant Scarlet 3R, Brilliant Scarlet 4R, New Coccine, is a synthetic colourant that may be used as a food colouring. It is denoted by E Number E124. Its chemical name is 1--4-sulpho-1-napthylazo-- 2-napthol- 6‚8-disulphonic acid, trisodium salt. Ponceau -17th century French for "poppy-coloured"- is the generic name for a family of azo dyes. Ponceau 4R is a strawberry red azo dye which can be used in a variety of food products, and is usually synthesized from aromatic hydrocarbons; it is stable to light, heat, and acid but fades in the presence of ascorbic acid.It is used in Europe, Asia and Australia, but has not been approved by the US FDA.
    Source: Wikipedia
  • E129 - Allura red


    Allura Red AC: Allura Red AC is a red azo dye that goes by several names, including FD&C Red 40. It is used as a food dye and has the E number E129. It is usually supplied as its red sodium salt, but can also be used as the calcium and potassium salts. These salts are soluble in water. In solution, its maximum absorbance lies at about 504 nm.
    Source: Wikipedia
  • E132 - Indigotine


    Indigo carmine: Indigo carmine, or 5‚5′-indigodisulfonic acid sodium salt, is an organic salt derived from indigo by sulfonation, which renders the compound soluble in water. It is approved for use as a food colorant in the U.S and E.U., It has the E number E132. It is also a pH indicator.
    Source: Wikipedia
  • E151 - Brilliant black bn


    Brilliant Black BN: Brilliant Black BN, Brilliant Black PN, Brilliant Black A, Black PN, Food Black 1, Naphthol Black, C.I. Food Black 1, or C.I. 28440, is a synthetic black diazo dye. It is soluble in water. It usually comes as tetrasodium salt. It has the appearance of solid, fine powder or granules. Calcium and potassium salts are allowed as well. When used as a food dye, its E number is E151. It is used in food decorations and coatings, desserts, sweets, ice cream, mustard, red fruit jams, soft drinks, flavored milk drinks, fish paste, lumpfish caviar and other foods.E151 has been banned in the United States, Belgium, Denmark, Germany, Sweden, Austria, Switzerland, Japan, Finland. It is approved in the European Union. It was banned in Norway until 2001 when it was unbanned due to trade relationships with other countries.It is used for staining animal by-products in category 2.
    Source: Wikipedia
  • E202 - Potassium sorbate


    Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

    It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

    Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

  • E322 - Lecithins


    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E322i - Lecithin


    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E406 - Agar


    Agar: Agar -pronounced , sometimes - or agar-agar is a jelly-like substance, obtained from red algae.Agar is a mixture of two components: the linear polysaccharide agarose, and a heterogeneous mixture of smaller molecules called agaropectin. It forms the supporting structure in the cell walls of certain species of algae, and is released on boiling. These algae are known as agarophytes, and belong to the Rhodophyta -red algae- phylum.Agar has been used as an ingredient in desserts throughout Asia, and also as a solid substrate to contain culture media for microbiological work. Agar can be used as a laxative, an appetite suppressant, a vegetarian substitute for gelatin, a thickener for soups, in fruit preserves, ice cream, and other desserts, as a clarifying agent in brewing, and for sizing paper and fabrics.The gelling agent in agar is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from tengusa -Gelidiaceae- and ogonori -Gracilaria-. For commercial purposes, it is derived primarily from ogonori. In chemical terms, agar is a polymer made up of subunits of the sugar galactose.
    Source: Wikipedia
  • E471 - Mono- and diglycerides of fatty acids


    Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

    These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

    It is generally considered safe for consumption within established regulatory limits.

  • E500 - Sodium carbonates


    Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

    Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

    Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

  • E500ii - Sodium hydrogen carbonate


    Sodium hydrogen carbonate, also known as E500ii, is a food additive commonly used as a leavening agent.

    When added to recipes, it releases carbon dioxide gas upon exposure to heat or acids, causing dough to rise and resulting in a light, fluffy texture in baked goods.

    It is generally recognized as safe (GRAS) by regulatory authorities when used in appropriate quantities and poses no significant health risks when consumed in typical food applications.

  • E904 - Shellac


    Shellac: Shellac is a resin secreted by the female lac bug, on trees in the forests of India and Thailand. It is processed and sold as dry flakes -pictured- and dissolved in alcohol to make liquid shellac, which is used as a brush-on colorant, food glaze and wood finish. Shellac functions as a tough natural primer, sanding sealant, tannin-blocker, odour-blocker, stain, and high-gloss varnish. Shellac was once used in electrical applications as it possesses good insulation qualities and it seals out moisture. Phonograph and 78 rpm gramophone records were made of it until they were replaced by vinyl long-playing records from the 1950s onwards. From the time it replaced oil and wax finishes in the 19th century, shellac was one of the dominant wood finishes in the western world until it was largely replaced by nitrocellulose lacquer in the 1920s and 1930s.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan


    Non-vegan ingredients: Whey, Whole powdered egg, Egg, E120, E904

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Non-vegetarian


    Non-vegetarian ingredients: E120, E904

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    : sponge (sugar), wheat flour, modified starch (maize), rapesced oil, taleing agents (isodiu diphosphate e500ii, emulsifiers (e477, e471), salt, whey (ailk), whole egg powder, eggs, water), icing (sugar), water, gelling agent (e406, preservative (e202), emulsifier (e471), stabiliser (f410)), sugar strands (icing sugar, sugar), potate starch, maize starch, un hydrogenated vegetable fat alm water, emulsifier (rapeseed lecithin), colour (e129, e1 e132, e110, e122, e124, e151), glazing agents (e904, e sugar), 4on (typical values per 1), energy kj oturoles630 vutritional in 1641‚7, ke carbo 24, f, rivity and ory that 1 orma 392 2, $1.7% froten ery
    1. sponge -> en:sponge - percent_min: 4.76190476190476 - percent_max: 100
      1. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 4.76190476190476 - percent_max: 100
    2. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. modified starch -> en:modified-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
      1. maize -> en:corn - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. rapesced oil -> en:rapesced-oil - percent_min: 0 - percent_max: 25
    5. taleing agents -> en:taleing-agents - percent_min: 0 - percent_max: 20
      1. isodiu diphosphate e500ii -> en:isodiu-diphosphate-e500ii - percent_min: 0 - percent_max: 20
      2. emulsifiers -> en:emulsifier - percent_min: 0 - percent_max: 10
        1. e477 -> en:e477 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 10
        2. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 5
      3. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
      4. whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 5
        1. ailk -> en:ailk - percent_min: 0 - percent_max: 5
      5. whole egg powder -> en:whole-powdered-egg - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 4
      6. eggs -> en:egg - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333
      7. water -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.85714285714286
    6. icing -> en:icing - percent_min: 0 - percent_max: 16.6666666666667
      1. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. water -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. gelling agent -> en:gelling-agent - percent_min: 0 - percent_max: 12.5
      1. e406 -> en:e406 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
      2. preservative -> en:preservative - percent_min: 0 - percent_max: 6.25
        1. e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
      3. emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 4.16666666666667
        1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 4.16666666666667
      4. stabiliser -> en:stabiliser - percent_min: 0 - percent_max: 3.125
        1. f410 -> en:f410 - percent_min: 0 - percent_max: 3.125
    9. sugar strands -> en:sugar-strands - percent_min: 0 - percent_max: 11.1111111111111
      1. icing sugar -> en:icing-sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
      2. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
    10. potate starch -> en:potate-starch - percent_min: 0 - percent_max: 10
    11. maize starch -> en:corn-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
    12. un hydrogenated vegetable fat alm water -> en:un-hydrogenated-vegetable-fat-alm-water - percent_min: 0 - percent_max: 8.33333333333333
    13. emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 7.69230769230769
      1. rapeseed lecithin -> en:rapeseed-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769
    14. colour -> en:colour - percent_min: 0 - percent_max: 7.14285714285714
      1. e129 -> en:e129 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
      2. e1 e132 -> en:e1-e132 - percent_min: 0 - percent_max: 3.57142857142857
      3. e110 -> en:e110 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.38095238095238
      4. e122 -> en:e122 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.78571428571429
      5. e124 -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 1.42857142857143
      6. e151 -> en:e151 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.19047619047619
    15. glazing agents -> en:glazing-agent - percent_min: 0 - percent_max: 6.66666666666667
      1. e904 -> en:e904 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 6.66666666666667
      2. e sugar -> en:e-sugar - percent_min: 0 - percent_max: 3.33333333333333
    16. 4on -> en:4on - percent_min: 0 - percent_max: 6.25
      1. typical values per 1 -> en:typical-values-per-1 - percent_min: 0 - percent_max: 6.25
    17. energy kj oturoles630 vutritional in 1641‚7 -> en:energy-kj-oturoles630-vutritional-in-1641-7 - percent_min: 0 - percent_max: 5.88235294117647
    18. ke carbo 24 -> en:ke-carbo-24 - percent_min: 0 - percent_max: 5.55555555555556
    19. f -> en:f - percent_min: 0 - percent_max: 5.26315789473684
    20. rivity and ory that 1 orma 392 2 -> en:rivity-and-ory-that-1-orma-392-2 - percent_min: 0 - percent_max: 5
    21. $1.7% froten ery -> en:1-7-froten-ery - percent_min: 0 - percent_max: 4.76190476190476

Nutrition

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    Fat ?
    Saturated fat ?
    Carbohydrates ?
    Sugars ?
    Fiber ?
    Proteins ?
    Salt ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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