Gluten - free muffin cup cake /instant cake mix/

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Ingredients: Instant cake mix : corn starch, buckwheat flour, glucose, thickening agents: guar gum, E 464; dietary fibre, gluten - free baking powder /raising agents: diphosphates, sodium  carbonate; corn starch, potato starch/, cloves, acidity regulator: E 575; raising agent: sodium carbonate.

Chocolate chips (25 g): cocoa liquor, sugar, fat- reduced cocoa powder, cocoa butter,  emulsifiers: lecithin (soy).

Nutritional value in 100 g of product: /after preparing/

Energy value in 100 g of product: 1947 kJ/ 472 kcal

Fat: 27 g

of which saturates: 4,2 g     

Carbohydrates : 52 g                                                  

of which sugars: 7,8 g                                              

Fiber: 3,7 g   

Protein: 26 g 

Salt: 1,2 g

Net weight: 250 g

One packet contains: 250 g cake mix, 16 cake cases, 25 g chocolate chips

(Chocolate chips: contain soy. May contain traces of milk)

Shelf life: 12 months

Store in a dry, cool place.

You will need:
For the cake:
5 eggs
105 g vegetable oil
100 g sugar
Preparation:
1. Preheat the oven to 180 C/Gas Mark 4. Arrange the cake cases on a baking sheet.
2. Beat the egg whites with a pinch of salt until sti . Whisk the egg yolks and sugar, then
gently fold in the oil, the cake mix and the egg whites. Keep folding until the ingredients are thoroughly blended.
3. Chocolate chips or chopped fruit, such as blueberries, for instance, can also be added to the mixture as desired. Divide the mixture equally between the cake cases, filling each one to halfway.
4. Bake for around 15-20 minutes.
Bon appétit!