Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 421 kcal | 21% |
| Fat | 27.9 g | 40% |
| of which saturates | 16.6 g | 83% |
| Carbohydrate | 34.0 g | 13% |
| of which sugars | 29.5 g | 33% |
| Fibre | 0.00 g | — |
| Protein | 7.9 g | 16% |
| Salt | 0.61 g | 10% |
Open Food Facts, ODbL, record updated 28 August 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Fresh pasteurised MILK (40%), palm oil, sugar, WHEAT flour (10.5%), skimmed MILK powder (9%), honey (5%), concentrated BUTTER, EGG powder, fat-reduced cocoa, fine bran (WHEAT), raising agents (disodium diphosphate, sodium hydrogen carbonate, ammonium hydrogen carbonate), emulsifier monoglycerides of fatty acids, salt, flavourings.
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E450iDisodium diphosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E500Sodium carbonatesStabiliser · Thickener
- E500iiSodium hydrogen carbonateStabiliser · Thickener
- E503Ammonium carbonates
- E503iiAmmonium hydrogen carbonate
- E570Fatty acids
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Sponge cakes”: 2.94 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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