Sponge cake

Dried blends of whole egg and yolk with carbohydrates have sucrose or com symp added to the Hquids before spray-drying. Such carbohydrates (qv) preserve the whipping properties of whole egg and yolk by keeping the fat in an emulsified state. Com symp also gives anticaking characteristics, better flowabiHty, and improved dispersibiHty in water. Dried blends of egg and carbohydrate function weU in emulsified, as weU as unemulsified, sponge cakes. 

One of the most remarkable attributes of Pechini-type routines is the behaviour of precursor resins (gels) upon heating. On the first stage of thermal decomposition of samples, being dried at approx. 120°C, they decompose forming very porous and voluminous sponge-cake-like materials [6], Probably, just at this temperature, a highly porous intermediate is... 

Mechanically beating the product to produce a foam. An example of this is whisking an egg into a foam with flour, as in the production of sponge cakes. 

Heat treatment is now used instead of chlorination. The effect of either treatment is to reduce the elasticity of the gluten, presumably by denaturing the proteins. High ratio flour is particularly suitable for sponge cakes. 

In sponge cakes made without chemical leavening, expansion in the oven can only come from the water and the air present. Similarly, meringues expand in the oven as the water evaporates. 

Emulsifiers are used in a range of bakery products. Their use in bread is covered in Section 3.8.2. In general, emulsifiers can substitute for some egg in sponge cakes. Emulsifiers soften the crumb of baked products and retard staling by impeding starch retrogradation. 

In some sponge cakes the expansion is caused purely by the expansion of the air and the water held in a foam that is stabilised by egg. In other sponges chemical leavening agents are also present. 

Cakes more than any other category of product in this work vary in shelf life. They vary from sponge cakes to the sort of rich fruit cake that is used as a Christmas cake. Indeed it is difficult to define a cake except in terms of negatives. A cake is not yeast raised it is not a biscuit or pastry. Incidentally, Marie Antoinette probably said why do they not eat Brioche . Brioche is a sweet yeast raised product and so it is not a cake ... 

A sponge cake is made by first making a stable foam and then cooking it. There are several variations possible in terms of recipe and the method. Some recipes have fat in, others do not. The main push is to... 

Traditional Sponge Cakes. An old fashioned recipe would be referred to as pint, pound, pound, i.e. a pint (571 mL) of egg, a pound (454 g) of sugar and a pound (454 g) of flour. The sugar would be caster sugar and the flour soft flour. 

Figure 8-26 Effect of Sample Weight on Maximum Force Registered with the Shear Press and Using the 10-Blade Standard Cell. (1) White bread and sponge cake, (2) raw apples and cooked white beans, (3) canned beets and peas and frozen peas. Source From A.S. Szczesniak, Instrumental Methods of Texture Measurements, in Texture Measurement of Foods, A. Kramer and A.S. Szczesniak, eds., 1973, D. Reidel Publishing Co.

Many yeasts Candida, Torulopsis, Hansenula), Micrococcus Fermented sausage (salami), sponge cakes, dry cheeses, margarine foods containing 65% (w/ w) sucrose (saturated) or 15% sodium chloride. 

De la, R.P., Cordoba, G., Martin, A., Jordano, R., and Medina, L.M. 2005. Influence of a test preservative on sponge cakes under different storage conditions. Journal of Food Protection 68 2465-2469. 

To demonstrate the organic acid activities at various pH values, a study done on the salts calcium propionate, sodium benzoate, and potassium sorbate is herewith discussed. These salts were found to be effective and to inhibit some isolates from bakery products at pH 4.5 when applied at concentration of 0.3%. In a sponge cake (an analogue of pH 6) addition of these same weak organic acids salts appeared to be effective only at low aw levels (Guynot et al., 2005). 

If in a text-book on the art of baking it was claimed that all types of bread, e.g. loaves of black bread, sponge-cakes and ginger biscuits, should be baked at the same oven temperature and for an equally long time, that book would probably not be a best-seller. This is in essence the concept of "standardized conditions". 

Dakery products may be classified into two main groups—those leavened by yeast and those by chemical or physical means. Yeast-raised goods include bread, rolls, sweet rolls, raised doughnuts, and crackers. Chemically leavened products include most cakes, cake doughnuts, pastries, and cookies. Foam-type cakes such as angel food and sponge cake are physically leavened by aeration. Pies represent a separate class. 

AdvitageL [Quest Int l.] Blends of distilled monoglyceride and alpha-tending emulsifiers for aeration of sponge cakes. 

Crestawhip. [Croda Food Prods. Ltd.] Fatty esters improver for sponge cakes, bread, rolls. 

Spongolit . [Henkel/Emery/Cospha Orftnau] Este edglycoidn aerating emubifiers for Madeira and sponge cakes. 

Sponge cake fair good sticky, brown... 

AdvitageL [Quest In l.] Blends distilled monoglyceride and alpha-tendh% emulsifiers for action of sponge cakes. 

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