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Cakes made by this method are distinctly different from sponges and cakes made by the sugar batter method. They depend on the use of hi-ratio chlorinated flour and an emulsifier or stabiliser. This method has largely replaced other cake methods for commercial production because of its convenience. In this method dry ingredients are sieved, placed in the bowl with the other ingredients and blended slowly for two minutes. The mixture is then beaten at medium speed for about four minutes and finally on slow speed for a further two minutes. The finished batter should be thick and smooth but still pourable.
The major advantage of this method is that is does not depend on long beating to aerate the batter.
A high quality cake is produced with consistent volume, fine, moist, even crumb texture, tender eating quality and excellent keeping qualities.
One notable modification of this method is to dissolve the sugar first in some of the liquid before mixing in the other ingredients. This has been reported to improve aeration, so that the baking powder quantity can be reduced by 25%, or the liquid increased by 15%.
A typical hi-ratio cake formula would be:
| INGREDIENT | % of flour | grams per cake |
| Eggs | 65 | 130 |
| Water | 60 | 120 |
| Sugar | 120 | 240 |
| High ratio flour | 100 | 200 |
| Baking powder | 4.5 | 9 |
| Milk powder | 6.5 | 13 |
| Cake Shortening | 50 | 100 |
| Emulsifier | 6.5 | 13 |
| Flavouring | to taste | to taste |