Formula for High

Ratio Cake
Preparing high ratio cakes that have more sugar content than flour by
weight can be done by following three formulas. By following the
suggested ratio and proportion, a high ratio cake is ensured that it is not
too dry or too moist. Below are the three principles to consider.

Sugar as an ingredient should weight even

or slightly more than the flour

Eggs should at least have the same weight

or weigh more than the butter or fat

Liquid ingredients (water, milk, as well as egg)

should weigh evenly or more than the sugar
ingredient.
High ratio cake method is also known as two step or quick-mix
method. It is an alternate mixing technique for butter cake. High ratio
cake is done by mixing all the dry ingredients first; adding the cold,
softened butter; and slowly adding the eggs and liquid ingredients. The
result of baked cakes will be light and delicate.

Precise measurement is needed in baking. Beginners in baking

usually depend on or percentage in baking. Make it a habit to
always practice accuracy starting from the correct baking tools,
exact ingredients, and proper mixing of ingredients.