Sponge cake

Flour that is used in sponge cake is usually a low protein type. This results in little gluten development and no elasticity. To obtain resistance against mixing and baking, Sisterna® sucrose esters can be added.

As Sisterna® sucrose esters complex with starch, gelatinization is delayed. During baking, the volume can increase further, before the structure is fixed by starch gelatinization. A light and finely textured sponge cake is obtained.

The starch complexing properties of Sisterna® sucrose esters, inhibit retrogradation, and keep the cake fresh and soft. The shelf life can be extended.

Functionality/Benefit Sisterna's advice
  • Higher volume
  • Softer crumb
  • Fine texture
  • Shelf life extension
 4.0 parts Sisterna SP Gold (parts on flour)
˜
0.4 parts Sisterna sucrose esters (parts on flour)

For more details obtain:
Recipe:
- B.04 Sponge cake
Technical Note:
- Sponge & pound cake
Brochure:
- Sucrose esters in Bakery products

 

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