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Commonly Asked Questions about European Cake Making
Sponge cakes and butter cakes are two basic types of Western cakes, forming the foundation for the production and variety of various cakes.
I. Sponge Cake
(1) Product Characteristics
Sponge cake gets its name from its structure resembling a porous sponge; it is also known as foam cake abroad and clear cake domestically. Sponge cakes generally contain no or only a small amount of fat. It makes full use of the foaming properties of eggs and, compared to butter cakes and other pastries, has a more prominent and dense bubble structure, with a soft and elastic texture.
In sponge cake recipes, the ratio of eggs to flour is high. In medium-to-high-grade sponge cakes, the ratio is approximately 1-1.8, while Swiss rolls can reach as high as 2.25. Within a certain range, eggs only serve to create a foamy and fluffy texture, and the coagulation of egg protein also plays a significant role in the shaping of the product. Medium-to-high-grade sponge cakes rely almost entirely on the whipping of eggs to create a fluffy texture, resulting in a product with fine pores. Low-grade sponge cakes, due to the reduced amount of eggs, rely more on baking powder for leavening, resulting in coarser pores and inferior taste and flavor.
Sponge cakes also have a high sugar content, generally about equal to the amount of flour. Sugar balances the eggs and helps maintain the stability of the bubble structure. However, the amount of sugar should not exceed the amount of flour by more than 25%, as sugar increases the coagulation temperature of egg whites, hindering their coagulation and hindering the gelatinization of starch. Both aspects affect the product's formation.
(2) Ingredients
High-quality sponge cakes should use low-gluten flour. Fresh eggs are generally used, or fresh egg liquid that has been refrigerated overnight and frozen egg yolk pigment. In recent years, foreign countries have also added a certain amount of glycerin and emulsifiers when making sponge cakes to increase the stability and shelf life of the product.
(3) Production Method
1. Common Method
1.1 Thoroughly whip the eggs and sugar until a certain consistency, smooth and delicate white foam paste is formed.
Points to note in this step: The containers and whisks used must be thoroughly cleaned beforehand, as any fat will hinder the whipping of the eggs (unless emulsifiers are used); the egg liquid temperature should be around 25 degrees Celsius. If the temperature is low, it can be whipped in a warm water bath to avoid excessive whipping time, but the water temperature should not be too high (no more than 40 degrees Celsius) to prevent the eggs from coagulating; the degree of whipping can be judged by the scratch method, that is, a trace should be left when the mixing head (or whisk) is drawn through the egg mixture, and it should not disappear within 30 seconds.
1.2 Add coloring, flavorings (such as essence), glycerin, or water, etc., while stirring slowly.
1.3 Add the sifted flour and mix by hand. The method is to spread the fingers from the bottom upwards, while rotating the mixing bowl, mixing until there are no flour particles. The operation should be gentle during mixing to avoid breaking the foam, and do not mix for too long to prevent gluten formation.
1.4 Put the prepared batter into a cake tin or baking pan, gently smooth the surface, and then put it in the oven to bake.
2. Separate Whipping Method
Sponge cakes can also be made using the method of separating the egg whites and yolks and whipping them separately.
2.1 Whip 1/3 of the sugar with the egg yolks. Whip the remaining sugar with the egg whites into a meringue. Mix the two and then add the flour and mix well.
2.2 Whip 2/3 of the sugar with the egg whites into a meringue. Add the flour and remaining sugar to the whipped egg yolks, then mix with the meringue.
2.3. Low-Grade Sponge Cake Method
This method is suitable for recipes with an egg-to-flour ratio of less than 0.8.
2.3.1 Whip the eggs and an equal amount of sugar to a certain consistency.
2.3.2 Mix the milk with an equal amount of flour and the remaining sugar and glycerin into a paste.
2.3.3 Mix the above mixture by hand, then add the sifted baking powder and remaining flour, and mix by hand into a smooth batter.
2.4 In higher-grade sponge cake recipes, adding about 20% egg yolks (replacing an equal amount of whole eggs) will improve the color, flavor, and texture of the product, and it will be less crumbly when cut. The egg yolks can be whipped together with the whole eggs and sugar.
2.5 A small amount of orange, lemon, or strawberry coloring and essence can be added to the recipe to create sponge cakes with different colors and corresponding flavors.
Sponge Sandwich
(1) Use a medium or medium-high grade sponge cake recipe and prepare the batter using the "common method".
(2) Then put the batter into a round mold with a diameter of 12.5-15 cm, bake at 200 degrees for about 15-20 minutes.
(3) Let cool, then cut the cake in half from the edge.
(4) Spread jam and cream (cream or fresh cream; the same below) on the bottom layer, then place the top layer on top, and finally sprinkle with powdered sugar.
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