| abstract |
A process is disclosed for producing a high quality, 40% or greater calorie-reduced cake containing a moisture content of 40% or more on an as-consumed basis. The process involves preparing a batter formulation comprising from 40% to 65% water on a by weight basis, 5 to 30% cake flour, 0 to 25% sugar, 1 to 6% shortening, 0 to 10% egg white solids, 0.5 to 6% of a leavening agent, 0 to 2% of an emulsifier and 1 to 20% of a water binder which is either a gum, bulking agent or combination, adjusting the batter viscosity within the range of from 15,000 to 50,000 cps. as measured by a Brookfield Viscometer and baking at a temperature of from 300 DEG F.-450 DEG F. (149 DEG -232 DEG C.) for a time sufficient to produce a bake loss of from 5 to 20%. |