Is phosphate used in egg?

Not necessarily.....Its about a balanced leavening system ,emulsifier and replacement.
What kind if emulsifiers are you using in INS number?
Further if you can relate the leavening composition ratio.it might help in explaining the peculiarity

i use sodium bicarbonate,MCP,SALP

Whats the proportions.

Thats look nearly balanced with slight excess of SBC...Thats good enough .Why do you need to add DCPD?

more volume

Doesyour cake look flat or had rounded contour.?
Whats your batter specific gravity of your eggless cake, Does it contain fat or just plain fatless sponge?.
Do you find your cake dense or heavy..?
what emulsifiers are you using ?

Hmnn.so you want peaked center...but your recipe ,needs to be balanced first.
Whats your flour protein and ash content. Are you adding starches.?.whats your sugar / flout ratio?
Would you relate the INS or E number of your emulsifiers?

yes cake rise in peaked center,
flour protein .9.5
ash.0.50
maize starch used
pharma suhar used
flour ratio is 43%
sugar ratio is 40 %

emulsifiers i used DMG ,PGE

The emulsifier blend is not ths best for eggless cake..
It does not provide the best volume and cake contour. inded itvtends to flatten So your flour starch blend is 43 and sugar is 40?
You are using pharma sugar or granular sugar..?

Pharma sugar

so which emulsifiers blend is best for egg less cake

3 components..DMG/ PGME/ GLP, DMG/PGME,/PGE, DMG/PGE/ GLP..

Anyway if thats what you only have then ..

but try first increasing the MCP to 0.05 to 0.1 % and check the cake symmetry.

if yiu want to try DCPD to make a sure peaked center .then try this ratio..SBC 1 2, SALP 1, DCPD 0.5, MCP 0.025 to 0.05.

Good luck.

Thank you so much

WhatsApp Image 2022-08-22 at 10.41.13 AM|298x500
my egg free chocolate cake sponge has crack on the surface ,n not sufficent volume
pls help me

ratio is
sbc:1.4
salp:0.8
mcp:0.6
cocoa ratio is :2 percent

Post the complete recipe, and methods of preparation and baking conditions. your flour protein..

flour:41
pharma sugar;42
wpc;3.5
emulsifier palsgurad:1.5
x.gum:0.3
cocoa alkalised:2
caramel:3
maize starch:0.8
flour protein: 9 percente
n baking temp is :170 for 30 minute

is that mixed all in..whats the emulsifier composition...whats the batter gravity after mixing..,whats the wpc protein..whats the batter weignt per loaf pan.

emulsifier compostion is dmg ,pgme batter gravity after mixing is 0.44
wpc 80 percent used ratio is :3.5 percent .batter weight is 1.3 kg per tray

Whats the water weight you used? howv much, you did you put in the recipe..
Before mixing is the batter fluid in appearance or thick thats it flow slowly ?

Are you using powder or paste emulsifiers 0

Water WEIGHT IS :500GM
BATTER THICK FLOW SLOWLY

powder emulsifier

are you usinfg liquid caramel or powder caramel?

powder caramel

500gram for how many kg premix?

for 1 kg premix

Ok..i see you had more dry solids than sugar,plus you use gum and dried caramel which affrect the cake formula balances ..
You should reduce your flour starch ratio to compensate for other drying solids like cocoa, caramel, and gum..So if the sugar is 42 then the flour should be 30 ,cocoa 2, dry caramel 3. no more starch .
so sugars flour ratio will be 42/35..
if you find it sweeter add salt 0.5

You can verify by using 30 flour and 5 starch then beat ..it to a foam..
the emulsifiers can raised up ro 2 0 maximum if using cocoa caramel blend for lighter batter...but not necessary unless you require more volume.
The gum can be reduced by half if the cracking still
occurs..

BTW I find your WPC is low thats another's factor that affect volume...it should be higher for more structure and cake volume..
good luck.!

ok thank you so much

You're welcome..