S.No Ingredients Percent Wt./Vol. based Msmts. (g/ml) Home Scale Msmts. (Cups/Spoons)
 1. Margarine 50 500 2 Cups
 2. Butter 30 300 1.25 Cups
 3. Sugar 105 1050 4.4 Cups
 4. MACP 0.5 5 1tsp
 5. Egg 90 900 3.75 Cups
  Water 30 300 1.25 Cups
  Salt 0.8 8 1.6 tsp
  Vanilla 0.6 6 ml. 1 tsp
  Lemon essence 1 10 ml. 2 tsp
  Butter flavour  0.4 4 ml. 1 tsp
Almond essence 0.12 1.25 ml. 1/4 tsp
  Flour 100 1000 4.2 Cups
  Baking powder 1.5-2 15-20 1 Tbsp
Corn flour (Optional) 2-5 20-50 1-2 Tbsps
Sodium Propionate 0.3 3 1/2 tsp
Water 10 100 0.42 Cups
Sorbitol 3 30 ml. 2 Tbsp


1. The quantity of emulsifier is not specified in any of the recipes. Many different kind of emulsifiers are available in the market. Baker can get desired information about the use of emulsifiers from the suppliers of the product. 

2. MACP that is Mono Acid Calcium Phosphate is an acid salt which makes the batter somewhat acidic. This acidic medium helps in better aeration of the batter and cake preservatives (Sodium Propionate, Sorbic acid etc.) are more effective in acidic medium. Many bakers use MACP in combination with Sodium bi carbonate as leavening agent instead of readymade baking powders. The neutralizing value for 100 parts of sodium bi carbonate is 80 parts of MACP. However it is advisable to use slightly higher amounts of MACP to maintain the appropriate level of acidity of the batter. 

3. To obviate the possibility of curdling of the cake batter about 15% of flour can be creamed along with fat and sugar. 


Procedure (Sugar – Batter Method) 


1. Cream margarine, butter, MACP( Mono Acid Calcium Phosphate) and sugar till it is light and fluffy. 

2. Add about half the quantity of egg gradually. Then add emulsifier. Add the remaining egg. Egg should always be added gradually in small portions taking care that each portion is amalgamated thoroughly before next portion is added. This is done to protect the cream from curdling. If too much egg is added at a time or one portion of egg is not properly mixed before another portion is added, the fine emulsion of fat and egg breaks down into small globules of fat separated by the liquid portion of egg thereby causing loss of aeration. However if there are any signs of curdling, it should be immediately remedied by addition of some flour. This flour will absorb the separated liquid portion and restore the emulsified form to reasonable extent although the batter will suffer aeration loss. 

3. Add salt dissolved in water along with flavors and colour. 

4. Sift flour, corn flour, baking powder and calcium propionate together and add to the cream in two or three portions. 

5. Lastly add the remaining water and clear the batter.

6. Portion out the batter in moulds and bake at 210 deg. C (280oF), Gas Mark 1.


Baking temperature and time will depend on the size of the cake. Larger cakes will be baked at somewhat lower temperature for longer time. A baker has to use his own experience and initiative while baking cakes. This formula can also be used for making bar cakes of different flavors.


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