Hello Janie @jgikegami,
Thank you for your detailed reply and your candidness. We hope we can help you find solutions. to your interesting challenge. We are an open community where I and Dr. Lin and team expect everyone to be treated with respect and dignity. We are about sharing knowledge and get all giddy when we can share our ideas and experiences that help others. No one should ever put another person down to attempt to prop themselves up. It is a false facade that serves no one any good.
I agree with you that having a sweet RTE item that can serve as an emotional pick-me-up during tough times is an idea worth pursuing.
Most ingredients in a commercial bakery are going to all be measured by weight. Even the liquids in most cases, with water perhaps the one exception. I have taken the liberty to transfer you recipe in to my standard excel template attached, that helps with seeing baker percent ratios to flour, formula percent, and easy to change batch size calculations by entering values in the yellow shaded cells.
Eggs are not weighed with the shell on. On average a large egg without the shell is 50 grams. Now your recipe makes a little more sense to me 🙂 Your recipe is pretty close to what in baking in North America is referred to as a high ratio cake. This is when the ratio of sugar to flour is close to or more than 100% Sugar has many different important functionalities. I used to teach a general interest class on ingredient functionality, and sugar alone we would discuss for about 4 hours, and that is not getting in to all the chemistry and other properties. The basics of what will help you to know here is that sugar is a humectant. It traps water so it cannot be used by bacteria to grow. This is known as free water or water activity, indicated as aW. If you think more sweetness may be acceptable to your customer base, increasing this could be an opportunity to help preserve the cake naturally.
If you have some patience, next week I will try testing your recipe with a whipped egg method and report back to you with pictures and details.
Density is generally expressed as g/cm³. For batter you take a vessel of known verified volume, 100 ml is ideal, fill it, level it off, and weigh it. If the 100 ml volume of batter weighs 80 grams, the density is 0.8 g/cm³. If you know the dimension of your can, for example (diameter or circumference and height), then your volume is (r²*π)*h = the cylinder volume of cake, divided by the weight of the cylinder. This helps you understand quantitatively how dense or light the cake is, as well as providing you with quality parameters in the future.
To address the cooking process further; would you be depositing batter into cans, and retorting as part of the cooking process, or bake the cake in the cans, then retort or pasteurize before sealing? I am wondering that if you are baking in the cans, you have effectively accomplished a full kill step. If the cans could be sealed hot, soon after coming out of the oven, no retorting or pasteurization would be necessary. It might be worth testing? Are you using a pressure cooker at home to do testing?
I hope you understand that the questions and dialogue are the foundation of researching how best to reach your goals. With some patience I am optimistic you will develop something workable.