The concept and production principle of sponge cake

Sponge cake is a type of puffed cake that uses the foaming properties of egg whites to fill the egg liquid with a large amount of air and add flour to bake it. Loose snacks. It is named because its structure resembles a porous sponge. It is also called foam cake abroad and plain cake in China.

During the cake making process, the globulin in the egg whites is stirred at high speed to reduce the surface tension and increase the viscosity of the egg whites. The high viscosity components contribute to the initial formation of foam, making it quickly Beat in air to form foam. The globulin and other proteins in the protein are slightly denatured by the mechanical action of stirring. Denatured protein molecules can condense into a layer of skin, forming a very strong film to surround the mixed air. At the same time, due to the effect of surface tension, the protein foam shrinks into a spherical shape. In addition, the protein colloid has viscosity and the added flour raw materials adhere to it. Around the protein foam, the foam becomes very stable and can hold the mixed gas. During the heating process, the gas in the foam expands due to heat, making the product loose and porous and with a certain elasticity and toughness.