Pound cake, High Ratio cake

Batters of cakes are complex emulsions, during mixing, air cells are formed in the batter, upon baking, the size of these air cells increases due to the formation of gases. The number and size of the air cells contribute to cake volume and crumb structure. Sucrose esters are active at the fat-liquid and air-liquid interfaces, ensuring a fine dispersion of the fat and air cells in the batter system. A cake with good volume and moistness, an excellent crumb structure and eating qualities is obtained.
Sponge cakes usually only contain fats derived from the egg used in the mixture. The usually low protein flours develop little gluten elasticity. Sucrose esters are added to 'lubricate' the dough and obtain resistance against mixing and baking. Sucrose esters also complex with starch, resulting in a delayed gelatinization and a light and finely textured sponge cake is obtained.