My research investigates the reduction/replacement of emulsifiers within cake formulations. Cakes are complex emulsion and foam systems. Through using a microstructural approach, the structure of a cake batter has been studies and developed from simple foam and emulsion systems. Through manipulation of the formulation highly stable foams have been produced by inclusion of surface-active starch particles. This has been done with a view to dehydrate these systems in order to produce final cake structures of comparable mechanical properties at lower emulsifier content.