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”).
