Cake Gel, also known as Cake Emulsifier or Cake Improver, is a common food additive in baking. It enhances the emulsification and gas retention of cake batter, resulting in a finished product that is fluffy, smooth, and less prone to collapsing, while also simplifying operations and increasing the success rate.

Emulsification & stabilization: Prevents oil-water separation, avoiding holes or lumps after baking

Enhanced gas retention: Forms fine bubbles for larger volume and fluffy texture

Anti-aging: Improves moisture retention, keeping cakes soft for 2-3 days

Easy to use: Reduces mixing time and whipping requirements, friendly for beginners

Main ingredients: Emulsifiers like polyglycerol fatty acid esters, plus propylene glycol, sorbitol, etc.

Form: Pale yellow or milky white paste

Sponge cake, chiffon cake, cupcake, birthday cake base, pound cake, and other desserts requiring a fluffy texture.

Addition ratio: 1%-3% of total ingredients

Timing: Add to sponge cake after egg-sugar whipping + flour folding; mix with oil and milk in chiffon cake's egg yolk paste for pre-emulsification.

Operation: Fully blend to avoid lumps; do not overmix to prevent gluten formation.

Storage: Seal and store at room temperature, away from sunlight.

Shelf life: 12 months