Low Ratio Butter Vs High Ratio Butter

Low Ratio Butter
Low ratio cakes generally are made from All Purpose Flour wih less than 100% sugar. This flour is slighty coarse and higher protein, so the resulting cake has a coarser texture as found in traditional Butter cakes.

High ratio flour with its fine granulation and uniformity of particle size helps to provide a tender and fine-grained cake crumb with thin cel walls, good volume and symmetry.

Using the flour batter method, mixing the flour and the fat allow the fat to coat the flour particles creating a cake that is soft and tender.

The sponge consisting of egg and sugar should be mixed at medium speed so that the air bubbles created is fine and helps to stabilise the cake. The sponge should only be mixed to an SG of 0.3 and not any more or the resulting cake will sink in the midle (M-fault)

High Ratio Cake
In general, a hih ratio cake is a cake that is prepared with a relatively high amount of sugar in the recipe. In most cases, high ratio cake are considered to contain a much higher amount of sugar in comparison to the amount of flour that is used.

A high ratio cake is characterized by a taste that is made exceptionally sweet, owing in comparison to cakes that contain less sugar.

Usually, a proper high ratio cake will require the use of specially high ratio flour and high ratio shortening (emulsifier shortening). As the latter is not available, it can substituted with regular shortening and the addition of emulsifier (10%-15%), which helps to lend more smoothness to the texture of the finished cake.

Flour for the high ratio cake is usually ground into very fine particles and chlorinated to allow the particles to blend quickly with the high sugar content and the liquids used in the recipe.

High ratio cakes tend to have higher liquid content making the batter thinner and heavier (SG=0.425). This is compensated with a high amount of baking powder (5%) to aerate the cake.