Orange Velvet Cake Mix

Vizyon Orange Velvet Cake Mix provides a high volume with a fine, soft texture. Perfect for commercial baking as well as home cooking and cake making. Made using genuine natural colourants combined with a complementing flavour, it provides a soft crumb and velvety texture. Plus with its unique mix, you will achieve greater volume per packet and a lofty yield per cake.

With a fantastic taste and texture, the Vizyon Velvet Cake mix provides a genuine, natural flavour with a vivid colour and velvet texture. Along with being freeze-thaw stable, Vizyon Velvet Cake mixes will retain their moistness, softness and freshness over a longer period.

Simplify your baking processes and maintain a consistent flavour and quality which can be both time and labour saving as well as great economical savings overall

The Orange Velvet Cake mix has a distinct orange colour which comes from natural colourants. In addition you will find it’s flavour is a subtle orange taste stemming from the orange and turmeric flavouring.

The Vizyon Orange Velvet Cake Mix will assist you to maintain a standard flavour and quality while keeping the cake’s freshness for a longer time. In a convenient, resealable foil pouch or the larger, bulk craft bag, the powder mixture will ensure you make fantastic tasting velvet cakes whenever you need.

Vizyon Velvet Cake Recipe & Directions


Ingredients below for either a Cake or a Swiss Roll. Alternative recipes provided depending on the preferred ingredients to be used.

As a guide, the following ingredient quantity will make enough cake batter for 3 x 20cm cake rings (approx 550-600g batter in each).


Cake Recipe

Cake Recipe 2 Swiss Roll Recipe

Swiss Roll Recipe 2

Velvet Cake Mix (g)


1000g 1000g


Eggs (g)


400g 750g


Water (g)


300g 200g


Oil (g)



Vizyon Cake Gel (g)


Butter (g) – Room temperature (do not melt)





1820g 1965g


Mixing Directions

The following provide an outline of the mixing directions depending on the type of mixer beater piece used and the desired finish of the cake sought.



Swiss Roll

Mixing Process (min)

1 min slow, 4-6 mins medium speed

1 min slow, 6 mins high speed


Spongy Texture, Soft

Spongy Texture


Firmer Texture

Not recommended to use

Impact of Overwhipping

Sticky, unbaked appearance in the internal structure of the cake

Weak texture and elasticity

Baking Directions

The following table provides baking oven directions relevant to the particular cake tray or cake ring used. Please use as a guide. Cooking time may need to be adjusted according to your particular oven.


Baking Tray

Cake Ring


40 x 60 x 1 (cm)

25 x 35 x 3.5 (cm) 50 x 70 x 3.5 (cm) 20 x 5 (cm)

30 x 5 (cm)

Cake Batter (g)

750g 1500g 550-600g 700g

Time (min) for convection oven

40-45 min 45-50 min 45-50 min

45-50 min

Temperature (°C) for convection oven

160-165°C 160-165°C 160-165°C


Time (min) for alternative oven

40-45 min 40-45 min 40-45 min

40-45 min

Temperature (°C) for alternative oven

170-180°C 170-180°C 170-180°C


Swiss Roll Batter (g)


Time (min) for convection oven

12-13 min

Temperature (°C) for convection oven


 Additional Tips


  • Batter will make around 3 x 20cm cake rings with approximately 550-600g in each. Alternatively, batter can also be  poured onto a cake tray and cut using a cake ring from the tray once baked. Leftover off-cuts can then be grated and used as decoration over the cake.
  • Oil or butter ingredient mix – Sunflower oil generally can be used in place of butter. This may be more cost effective as a cheaper ingredient source.
  • Original Velvet cakes are typically prepared using butter. Note that you should add an additional 1 to 1.5 minutes extra mixing time to obtain a similar texture that an oil ingredient cake.


  • The mixing table above provides an indication of the likely impact of overwhipping the batter mixture.
  • The speed of the mix is important where an initial 1 minute on low speed will mix the recipe ingredients together, then the 2nd applicable higher speed is necessary to obtain the final product structure.
  • Mixing equipment can be important for the density of cake sought. If a ‘Palette’ beater is used, this will generally provide a more rigid structure, along with more vivid and darker colours. The Palette beater would also tend to be used at very low speeds.
  • If you mix the batter faster or longer, this could lead to undesired results such as the cake crust falling down or there may be a stickiness in the middle of the cake which would appear as though the cake has remained unbaked.
  • Moistness of the cake is generally not impacted by differences in the type or mixer beater used (whisk or palette).
SKU: 54899 ISBN: 8680675009540