Sponge goods

  • E. B. Bennion
  • G. S. T. Bamford
  • A. J. Bent


The main ingredients in sponge goods are egg, sugar and flour plus air, which is introduced during the mixing process. In recent years, especially in the case of sponges produced on a large scale, where shelf-life is an important factor, a number of other ingredients have been added, particularly fats, plus an emulsifying agent (Hodge et al.,1972). In the leaner types of sponges, that is, those containing less egg, then baking powder is used in the conventional mixing processes in order to provide additional aeration.


Stable Foam Typical Recipe Cocoa Powder Flour Weight Swiss Roll 
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Copyright information

© Springer Science+Business Media Dordrecht 1997

Authors and Affiliations

  • E. B. Bennion
  • G. S. T. Bamford
  • A. J. Bent
    • 1
  1. 1.Baking Technology Consultancy UnitSouth Bank UniversityLondonUK

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