Traditional cake making relies on protein of eggs as foaming agent, which is stirred at high speed to make air enter the egg-sugar solution to form bubbles. However, the single-layer protein foam is easy to break, so there are some shortcomings in traditional cake making, such as long making time, rough structure, poor foam stability, low yield and short shelf life. After using the cake oil, the emulsifier in the cake oil can be closely arranged outside the single protein film of the foam to form a protective film, and this double-layer film has a strong protective effect on the foam, so the cake making has undergone revolutionary changes after using the cake oil.