the quality of a cake quality may deteriorate if the amount of eggs in the recipe is reduced . this deterioration can be counteracted by adding a phospholipase to the cake batter , as seen by an increased cake volume and improved cake properties after storage , e . g . increased cohesiveness , increased springiness , and increased elasticity . the cake quality can be further improved , even up to the level of the original cake , by adding a non - egg protein together with the phospholipase . accordingly , a cake is prepared by a method , comprising : a ) preparing a cake batter by mixing cake batter ingredients , said ingredients comprising non - phospholipase treated egg lecithin and phospholipase , and b ) baking the cake batter to make the cake .