Study of the making of sponge cake

INTRODUCTION Sponge cake is a basic pastry used in many pudding recipes. The most widely used recipe consists of whisking the egg yolk with sugar until a mousse is obtained and add the flour. In order to get a good quality pastry, the mousse, obtained after whisking the eggs, has be to sufficiently stable so that the air bubbles remain during the cooking. Indeed, the spongy aspect of the cake is due to evaporation of water within the mousse during cooking. The study of the stability of the sponge cake during its process is of prime importance for the quality of the final pudding. The kinetics of coalescence of the air bubbles needs to be monitored. The Turbiscan Classic is an ideal tool to study the stability of foams in general and can be used for this kind of study (see also the application note on the “Stability of whipped egg”).