« Back to Glossary Index
cake with a high proportion of sugar and liquid to flour (an average of 120:100). Introduced in Amerjca in the 1930s and now used for most cakes in commercial production. Require high ratio flour and special cake margarines. High ratio cakes have a consistent volume fine even texture, tender moist crumb and excellent keeping qualities. Also referred to as hi-ratio cakes.
« Back to Glossary Index