Abstract
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.
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© 1997 Springer Science+Business Media Dordrecht
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Bennion, E.B., Bamford, G.S.T., Bent, A.J. (1997). Sponge goods. In: Bent, A.J. (eds) The Technology of Cake Making. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-6690-5_22
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DOI: https://doi.org/10.1007/978-1-4757-6690-5_22
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4419-4742-0
Online ISBN: 978-1-4757-6690-5
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