| 摘要 |
Oil is added to the cake mixture after the whipping stage. Whipped cake mixture has 5-10 % oil added (18) after the whipping stage (1). The ingredients pass through a static mixer (14) which applies relatively low sheer forces compared to the whipper, but sufficient to produce oil droplets of 5-25 micro m diameter. An Independent claim is also included for the cake mixture comprising 2-25 % water, 10-40 % flour, 12-35 % egg, 0-45 % sugar, 0-45 % glucose syrup, 5-15 % fat, 0-1 % raising agent, 0-1 % emulsifier and 0-1 % salt. The density of the cooked cake is less than 300 g/l. |
