What is a common characteristic of high ratio cakes?

High ratio cakes are distinct due to their unique formulation, which often includes a higher proportion of sugar compared to flour. In such cakes, the increased fat content helps to improve the cake's texture and moisture level. This balance allows for the incorporation of more sugar, creating a tender crumb and enhancing sweetness without sacrificing structure.

The increased fat content in high ratio cakes contributes to a richer flavor and a more moist texture, making them particularly appealing for various dessert applications. This characteristic also supports the desired rise and stability of the cake during baking, resulting in a light and airy texture.

The other options do not align with the characteristic features of high ratio cakes. For example, lower sugar content would not accurately represent a high ratio cake, and equal weights of flour and sugar would contradict the idea of a high sugar-to-flour ratio. Likewise, reduced liquid would not be typical for high ratio cakes, as they often require adequate hydration to accommodate the increased sugar and fat.