The role of lipids during sponge cake making and their impact on sponge cake quality KU Leuven
Flour, sugar and eggs are the main ingredients of sponge cake. This cake system therefore only contains lipids originating from flour and eggs (i.e. endogenous batter lipids). Cake making includes three stages: (i) mixing the ingredients into a batter, (ii) baking the batter until a cake is formed and (iii) cooling the cake to room temperature. Batter of sponge cake is a foam and thus an intrinsically unstable structure because of ...