• Tea cake
• Devils Food Cake
• Butter Cake
• Sponge cake
• Pound cake
• Chiffon cake
• Layer cake
• Jaffa cake
• Blue berry muffin
• Mamon
• Angel cake
• Pancakes
• Jaconde
• Swiss roll cake
• Madeira cake
• Castella
• Merengue
• Lady Fingers
• Champagne biscuits


Click here to download the PDF of Batter, Dry ingredients, Premixers.

Load-cell pre-weighing of dry matters like sugar and flour.  
Measuring glucose, eggs, water and oils. 
Recipe-controlled pre-mixing of the slurry. 
Fully controlled aeration. 
Blending in of ingredients with the Dry Ingredients Mixer with multiple loss–in–weight units. 

For further decoration & finishing options, see Cake: decoration & finishing.