Product Features;

• Mix can be easily adapted for vibrant Swiss rolls
• Can also be used to produce colourful cookies and waffles
• Purple Velvet Cake provides a subtle berry fruit flavour
• Freeze-thaw stable
• Suitable for grating to use the crumb as a decoration on cakes and other products
• Consistent formula and taste

• Vizyon Velvet Cake Recipe & Directions

  Ingredients

  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	1000g	1000g
  Eggs (g)	400g	400g	750g	600g
  Water (g)	300g	300g	200g	400g
  Oil (g)	200g	–	–	50g
  Vizyon Cake Gel (g)	–	–	15g	–
  Butter (g) – Room temperature (do not melt)	–	120g	–	150g
  TOTAL CAKE BATTER (g)	1900g	1820g	1965g	2000g

  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.

  	Cake	Swiss Roll
  Mixing Process (min)	1 min slow, 4-6 mins medium speed	1 min slow, 6 mins high speed
  Whisk	Spongy Texture, Soft	Spongy Texture
  Palette	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
  Size		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	165-170°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	170-180°C
  Swiss Roll	Batter (g)	950-960g	–	–	–	–
  	Time (min) for convection oven	12-13 min	–	–	–	–
  	Temperature (°C) for convection oven	190-200°C	–	–	–	–

   Additional Tips

  Ingredients

  • 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.

  Mixer

  • 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 2^nd 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).