EGG FREE ORANGE VELVET CAKE MIX

CODE - V13336

SwissBake EF Moist Orange Velvet Cake Mix is a convenient mix to make the citrus orange cake with orange oil and natural colour. This special mix is formulated to provide excellent eating qualities...Read More

Easy to make, complete mix
Just Add Oil & Water
Superb taste & color
Excellent volume and texture

USAGE : A complete mix to prepare naturally coloured egg free orange cakes.

DOSAGE : 100%

Available Pack Sizes :

5 KG BAG

5 KG BAG

PRODUCT
DESCRIPTION
RECIPE
COST CALCULATOR
FAQ'S

Description

Key Ingredients

Wheat flour, Sugar, Milk solids, Edible starch, Raising agents (INS 500, INS 541), Emulsifier and Stabilizers (INS 475, INS 471, INS 415). Iodised salt, Nature identical flavourings.

Recipe

Ingredients	Quantity (gm)	Quantity (%)
EGG FREE MOIST ORANGE VELVET CAKE MIX -V13336	1000 gm	100%
WATER	550 gm	55.00%
VEGETABLE OIL	100 gm	10%

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Method

Use Whisk Blade. Blend cake mix and water. Mix on slow speed for 1 min. Scrape the batter and mix at high speed for 3 min. Add oil while mixing at slow speed for 1 min. Pour into baking tin. Bake at 180°C to 200°C for approx. 25 min to 30 min.

FAQ

Does this product have artificial orange flavour and colour ?

SwissBake® Eggless Orange Velvet Cake and Sponge Mix is made using naturally extracted Orange oil for flavour and beta carotene for colour. It does not use any synthetic orange colouring or flavouring agents.

What kinds of cakes can I make using this Egg Free Orange Velvet sponge and Cake mix ?

SwissBake® Vegetarian Orange Cake and Sponge Mix is ideally suited to make excellent sponge cake or layered cakes. It has moderate open texture and rise. It can also be adapted to make Egg less Orange Cup Cakes, Orange Muffins, Orange flavoured Bar Cake and Orange Cake Pops.

What is the shelf life of the product after baking ? How do I extend Shelf life ?

SwissBake® Eggless Orange Sponge and cake mix does not have any preservatives or chemicals to extend its shelf life hence we recommend that the product be consumed within 1-2 days of baking. In order to keep the product moist for longer duration glycerine can be added and for mould inhibition potassium sorbate or sorbic acid can be added into the batter before baking.