What is substitute for cake enhancer?

1. Xanthan gum: xanthan gum is a type of polysaccharide that can be used as a thickening agent and stabilizer in baking. It can help to improve the texture and moisture content of cakes. Use about 1 teaspoon of xanthan gum for every cup of flour in your cake recipe.

2. Guar gum: guar gum is another type of polysaccharide that can be used as a thickening agent and stabilizer in baking. It can help to improve the texture and moisture content of cakes. Use about 1 teaspoon of guar gum for every cup of flour in your cake recipe.

3. Gum arabic: gum arabic is a type of natural gum that can be used as a thickening agent and stabilizer in baking. It can help to improve the texture and moisture content of cakes. Use about 1 teaspoon of gum arabic for every cup of flour in your cake recipe.

4. Egg whites: egg whites can be used as a binding agent and leavening agent in baking. They can help to improve the texture and rise of cakes. Use about 2 egg whites for every cup of flour in your cake recipe.

5. Cream of tartar: cream of tartar is a type of acid that can be used as a leavening agent in baking. It can help to improve the rise and texture of cakes. Use about 1 teaspoon of cream of tartar for every cup of flour in your cake recipe.

You can adjust the amount of these substitues based on the desired properties in your baking recipe, and the results could differ from using a commercial cake enhancer so experimentation and personal prefrence come into pla.