A Whole egg replacing novel premix concentrate specially designed for cake and cake related products wherein the said premix comprises isolates of protein from gramineae family--10-30% with isolates of milk based protein ranging from 20-40% and in conjunction with the emulsifier ranging from 5-15%, leavening system ranging from 1-10%, stabilizers such as calcium, sodium, potassium salts at about 7-10% with filler as starch and starch hydrolyzates.