"Cake gel" is a term commonly used in the baking industry to refer to a type of ingredient that is added to cake batter to improve its texture and consistency. This ingredient is typically a thickening agent, such as xanthan gum or guar gum, that helps to bind the ingredients together and create a smooth, uniform batter.
In addition to improving the texture of the cake, cake gel can also help to extend its shelf life and prevent it from becoming dry or crumbly over time. This makes it a popular choice among professional bakers and home cooks alike who want to ensure that their cakes stay fresh and delicious for as long as possible.