Cake powder ingredients: flour, starch, milk powder, vegetable oil, sugar, baking powder, emulsifier, edible spices and salt. The main material of cake powder is low-gluten flour. The production of cake powder was first developed in America. At that time, in order to produce the special flour needed to make ordinary American cakes, the flour milling industry was exploring various factors affecting the quality of flour. American cakes, such as angelcake, are much sweeter than traditional English cakes.

At present, the British flour processing industry produces a series of cakes, from cakes which are especially suitable for high-sugar and high-liquid recipes to cakes which are more universal for traditional loose products and made by one-step method. In fact, there is a tendency to use ordinary cake flour in many other types of mixtures. The real danger is that it will lead to (in some cases, it will indeed lead to) the production of substandard products without characteristics.

These wheat flours are ground with specially selected soft wheat flours, and their particles are finer than other types of wheat flours, which is very conducive to making very soft cake paste with high sugar content, just like in high proportion cakes.