Cake products can be made by means of different processing techniques.
The final cake properties are highly depending on proper aeration. One way to prepare a batter is to whip sugar and solid fat to introduce air bubbles, another way to incorporate air is to whip eggs and sugar.
Margarine and fat are both suitable, providing the melting range, consistency and whipping properties are good. It is important that fat and water reach good emulsification in the batter.