Food products comprise a filling, enclosed in a bread-like casing have an intermediate cake layer (with a fully developed cellular crumb structure) having a specific volume of 1.5 to 4.0 m<3>/kg and a fat content of at most 20 wt% based on the total recipe of the cake batter. The cake is preferably formed from a batter having its oil or fat phase in form of an O/W-emulsion, comprising water-soluble proteins and a specific combination of emulsifiers, comprising a C12-C24 fatty acid acyl lactylate. Also a process of making the said food products and the use of the cake material as a moisture migration controlling agent and as a softness imparting agent therein has been disclosed.
