Sponge cake is the use of egg white foaming properties so that the egg mixture filled with a large amount of air, adding flour baked from a class of puffy snacks, because its structure is similar to the porous sponge and named, in foreign countries called foam cake. In the country known as clear cake .

Recipe

Making sponge cake ingredients are eggs, sugar, flour and a small amount of fat, etc., of which fresh eggs is the most important condition for making sponge cake, because fresh eggs colloidal solution consistency is high, can be hit into the gas, to maintain the stability of the gas properties; long time storage of eggs should not be used to make cakes. The flour for making cakes is mostly low-gluten flour, which should be fine and have soft gluten, but should have enough gluten to bear the expansion force during baking, and play the role of skeleton for the formation of cake-specific tissues. If only high gluten flour is available, it can be processed first by taking some of the flour and cooking it in a cage, removing it to cool, and then sieving it to keep it free of lumps before using it, or by adding a little cornstarch to the flour and mixing it well to reduce the gluten of the dough. Sugar for cakes is mostly cane sugar, preferably fine-grained and white in color, such as white sugar or powdered sugar. Large particles are often not easily dissolved in the short mixing time, which can lead to a decline in the quality of the cake.

Sponge cake in the production process, there are generally two practices: one is to use only egg whites without egg yolks "angel cake", the other is to use the whole egg "yellow sponge cake", and therefore the recipe is also different.

Angel cake is made from egg whites, sugar, flour and fat in the ratio of 5:3:3:1. Because the recipe does not use egg yolks, it has good foaming properties and the internal organization of the cake body is relatively delicate, with a white color and a soft texture that is almost fluffy.

There are two traditional recipes for yellow sponge cake: one with a ratio of 1:1:1 for eggs, sugar, and flour, and another with a ratio of 2:1:1 for eggs, sugar, and flour, which differs from angel food cake in that not only does it use egg whites, but also yolks, which, if made properly, will result in a finished product of the same quality as angel food cake.