Cake oil is a cake emulsifier, is a chemical synthesis of monoglycerides plus palm oil composition of the emulsifier, the Western pastry industry, cake oil is mainly used with eggs, flour, water, mixing, made of cake, but also with vegetable oil, water, milk powder together to make the so-called "whipped cream".

Cake oil is in the form of paste, which is an indispensable additive for making sponge cakes, and is also widely used in various Chinese and Western shortcakes, which can play a variety of emulsifying roles. The amount of cake oil added is generally 3-5% of the eggs. Because its addition is closely followed by the eggs, whenever the cake recipe in the egg increase or decrease, the cake oil must also be increased or decreased proportionally.