Clear cake is a concept relative to heavy oil cake, which is characterized by a small amount of formulated oil, mainly relying on the delivery characteristics of protein. This kind of cake includes: whole egg sponge cake, Qifeng cake, angel cake and so on. Sponge cake, also known as sponge cake, is a fluffy snack made by using the foaming characteristics of protein, filling a large amount of air into egg liquid and adding flour to bake. It is named because its structure is similar to porous sponge. It is also called foam cake abroad and clear cake at home.

The characteristics and expansion principle of sponge cake are as follows: cake is also called foam cake, and it is called clear cake in China. It is named because its structure is similar to porous sponge. Its texture is fluffy and soft, and its pores are fine, even and elastic, sweet and delicious.

Principle of expansion: The expansion of cake is mainly formed by the foaming effect of protein beating. Protein is a kind of viscous colloid with foaming characteristics. When the protein is whipped quickly, a large amount of air will be filled into the egg liquid and evenly wrapped in the protein film, forming many delicate foams. The egg liquid swells and turns milky white. When the gas meets high temperature, it will expand, thus pushing the whole cake to become fluffy. When beating the egg liquid, don't beat it too hard, so as not to break the toughness of the bad guy colloid and affect the fluffy of the cake; If the air volume is not enough, it will also affect the cake bulkiness.

Characteristics and expansion principle of cake, characteristics: oil cake is a cake with more oil in the formula. The elasticity and softness are not as good as sponge cake, but the texture is crisp and moist, and it has the taste of grease, especially the taste of cream.

Expansion principle: sugar oil can stir in a lot of air during stirring, resulting in bubbles. When the egg liquid is added and stirred continuously, the bubbles in the oil-egg paste will increase continuously, and these bubbles will expand when heated during baking, and their volume will increase and their texture will become soft. In order to make the oil cake filled with more air when stirring, the following characteristics should be paid attention to when selecting oil. Plasticity: Oil with good plasticity is sticky to the touch and can be kneaded into any shape with your fingers. There is gas retention when this oil is mixed with other raw materials.

Compatibility: oil with good compatibility can be dissolved in a large amount of air when stirred. Compatibility and plasticity of oil are interactive. The former is easy to contain air, while the latter is easy to keep air. If the quality of any side is not good, it will make the air in the batter insufficient, or it will easily leak out. Melting point: The melting point of grease will affect the quality of products. For high-quality products, grease with low melting point should be selected, which has good permeability and can enhance the mixing of cakes.