Although both leading to certain concepts, so why duplication?
Although, the question is not very clear, but it seems like you are confused between specific volume & density.
Specific volume of cake is determined by dividing (the volume of cake - the volume of entrapped air) by the weight of the cake.
On the other hand, density of cake is weight of cake/volume of cake including the pockets of space.
So, its done to account for porosity.
Both the parameters are different. Specific volume is the volume per gram of sample obtained by dividing the total volume by the weight of the product.
Density indicate how the air pockets are present in the product, indicating the porous nature and obtained by dividing the weight of the cake by the volume of the same.
Dear Dr Sudha M Lakshminarayan and Dr Anubhav Pratap Singh,
Thank you for trying to answer my question. The question is about the baked cake not the batter. I found interesting answer in: The Technology of Cake Making
By E.B. Bennion, A.J. Bent, G.S.T. Bamford. page 379. The authors said that the density of baked cake and the specific volume of the baked cake are reciprocal.
Thank you very much for communication
Aly
https://books.google.co.uk/books?id=OTy8aIWxHhQC&pg=PA378&lpg=PA378&dq=cake+density&source=bl&ots=QBaeB3YWcX&sig=AQIEGliJqoaa8DN2-VemKvBx61A&hl=en&sa=X&sqi=2&ved=0ahUKEwi5harpsq7LAhXGHJoKHTO1Cj4Q6AEINjAD#v=onepage&q=cake%20density&f=false
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