700 g flour, 840 g sucrose,420 g whole milk, 350 g fresh whole eggs, 210 g oil, and 21 g baking
powder. For the sponge cake, the formulation was as follows: 490 g flour, flour, 688 g fresh whole eggs, 481 g sucrose, 110 g water, 50 g whole milk powder, and 28 of whipping aid.