Patent ID: 6410074
Filing Date: 2002-06-25
Classification: A21D

Abstract:
A method for making a microwaveable cake which can be heated in a microwave oven, said method comprising:(a) forming a dry mixture containing about 10 to about 30 percent maltodextrin; about 10 to about 30 percent cake flour; about 1.0 to about 5.0 percent starch; about 5 to about 20 percent sugar; about 0.5 to about 2.0 percent salt; (b) forming a mesophase-maltodextrin mixture by adding about 1 to about 3 percent maltodextrin to a mesophase get; (c) forming a mesophase-sugar mixture by mixing about 5 to about 15 percent mesophase-maltodextrin mixture; about 5 to about 20 percent sugar; about 25 to about 45 percent water; and about 0 to about 1.0 percent vanilla flavoring together; (d) adding the mesophase-sugar mixture to the dry mixture to form a sponge cake batter; and (e) pouring the sponge cake batter into cake pans; wherein the microwaveable cake batter, when heated using a microwave oven, rises and forms a palatable cake; wherein the mesophase gel comprises either (1) a high HLB emulsifier which has an HLB of between about 11 and about 25 and a medium HLB emulsifier which has an HLB of between about 6 and 10; or (2) a high HLB emulsifier which has an HLB of between about 11 and about 25, a medium HLB emulsifier which has an HLB of between about 6 and about 10, and a low HLB emulsifier which has an HLB of between about 2 and about 6.