Abstract: Based On the theoretical analysis as well as experimental trial a new recipe has been established for a multiple effect baking powder(Starch:KAl(SO4)2:KHC4H4O6:Ca(H2PO4)2:NAHCO3=10:10:5:45:30).The cake baking experiments showed that the new baking powder has better performance than double baking powder.with the same cake formulation for batter and cake preparation the cake volume ratio was 5.565g/ml for the new baking powder in comparison with 5.532g/ ml for the old one.The cade prepared with new baking powder had better taste softer structure and slower stale rate.

Key words: Multiple Baking Powder Baking Food Cake