Cake oil, also known as cake emulsifier or cake starter, plays an important role in the production of sponge cake. In the early 1980s, the domestic production of sponge cake has not been added to the cake oil, in the whipping time is very slow, low yield, the finished product of the organization is rough, there will be a serious egg smell. Later, with the addition of cake oil, the whole process of whipping sponge cake only takes 8-10 minutes, and the yield is greatly improved, the cost is also reduced, and the finished product is baked with even and fine organization and fluffy texture. Visible when the birth of the cake oil, is a revolutionary breakthrough, and now with the continuous improvement of people's living standards, consumers are more and more concerned about the aspect of food, become full for eating well. So the major manufacturers to adapt to market demand, in recent years and successively launched a SP cake oil, it is the use of more high-grade raw materials production, this cake oil will make sponge cake time is more shortened, and the appearance of the finished product and the organization of a more beautiful and uniformly delicate, more lubricated inlet. The following will be a detailed introduction to the performance of cake oil. 1, cake oil process performance: in the production of cake batter whipping, add cake oil, cake oil can be adsorbed in the air - liquid interface, can make the interfacial tension decrease, the contact area of liquid and gas increases, the mechanical strength of the liquid film increases, is conducive to the paste foaming and foam stabilization. Stabilization. The specific gravity and density of the batter is reduced, and the volume of the baked product is increased; at the same time, it can also make the distribution of bubbles in the batter uniform, large bubbles to reduce, so that the finished product's organizational structure becomes more delicate and uniform. 2, the amount of cake oil and adding methods: the amount of cake oil is generally added to the eggs of 3-5%. Because its addition is closely follow the egg, whenever the cake formula in the egg increase or decrease, cake oil must also be increased or decreased proportionally. Cake oil must be added before the rapid mixing of the batter, so that it can be fully stirred and dissolved, and the best results can be achieved. 3, add cake oil notes: cake oil must ensure that the batter can be fully dissolved before mixing is completed, otherwise there will be precipitation and lumps; the addition of cake oil in the batter can not be stirred for a long time, because excessive mixing will make the air mix into too much, but not be able to Stabilization of air bubbles, resulting in rupture, ultimately resulting in the volume of the finished product sinking, the organization becomes cotton-like.