Yihao Classroom
Frequently Asked Questions about European Cake Making
Sponge cake and fat cake are the two basic types of western cakes, which are the basis for making various cakes and varieties.
1. Sponge cake (Sponge)
(1) Product features
Sponge cake is named after its structure is similar to porous sponge. It is also called foam cake in foreign countries and Qing cake in China. Sponge cakes generally do not add fat or only a small amount of fat. It makes full use of the foaming properties of eggs. Compared with fat cakes and other points, it has a more prominent and dense bubble structure, soft and flexible texture.
In the sponge cake recipe, the ratio of egg to flour is higher. The ratio of medium to high-end sponge cake is about 1-1.8, and Swiss roll can be as high as 2.25. In a certain range, the egg only plays a role of foaming and leaving, and the coagulation of egg protein also plays a significant role in the forming of the product. The medium and high-grade sponge cakes are almost completely puffed by the whipping and foaming of the eggs, and the pores of the product are fine. Low-grade sponge cakes, because they reduce the amount of eggs, rely more on baking powder for the bulkiness of the products, so the pores of the products are relatively large, and the taste and flavor are poor.
The sugar content in sponge cakes is also higher, which is generally about the same as the amount of flour. Sugar has the effect of balancing the eggs, while also maintaining the stability of the bubble structure. But the amount of sugar I can be 25% higher than the amount of flour, because sugar can increase the coagulation temperature of egg whites, hinder the coagulation of egg whites, and is not conducive to the gelatinization of starch. Both aspects affect the production of the mouth.
(2) Raw materials
High-quality sponge cakes should use low-gluten flour. Eggs are generally fresh eggs, or frozen egg yellow pigments from fresh egg liquids refrigerated overnight. In recent years, foreign countries have added a certain amount of glycerin and emulsifier when making sponge cakes to increase the stability and shelf life of the intermediate products.
(3) Production method
1. Common methods
1.1 The egg and sugar are fully whipped together until it becomes a white foam cream with a certain consistency, smooth and delicate.
Pay attention to this step: the container and the whipping utensils must be cleaned beforehand. For example, the oil will prevent the egg from whipping and foaming (except emulsifiers); the temperature of the egg liquid should be around 25 degrees, and the temperature can be low. Put the whipping in a warm water bath to avoid too long whipping time, but the water temperature should not be too high (not more than 40 degrees) to prevent the eggs from solidifying; the degree of whipping can be judged by the method of scratching, that is, use the mixing head (or beat the eggs) The mark should be left after passing through the egg paste, and it should not disappear within 30 seconds.
1.2 Add liquids such as pigments, flavors (such as essence), glycerin or water under slow stirring.
1.3 Add the sifted flour and mix by hand. The method is: spread your fingers and pick up from the bottom, while turning the mixing bucket, mixing until there are no flour particles. The operation should be light when mixing, so as not to break the foam, and do not mix for a long time to prevent the effect of gluten.
1.4 Put the prepared slurry into the cake tin or baking pan, smooth the surface gently, and then send it to the oven for baking.
2. Separate whipping method
Sponge cake can also be made by whipping the egg white and egg yolk separately.
2.1 Use 1/3 of the sugar and egg yolks to beat together. The remaining sugar and egg whites are whipped into a glycoprotein cream. After the two are mixed, add the flour, mix well and serve.
2.2 Use 2/3 of the sugar and egg whites together to make a glycoprotein cream. Add the flour and the remaining sugar to the whipped egg yolks and mix them with the glycoprotein paste.
2.3. Low-grade sponge cake preparation method
This method is suitable for formulas with egg-to-flour ratio below 0.8.
2.3.1 Beat the egg with the same amount of sugar to a certain consistency.
2.3.2 Mix the milk with the same amount of flour and the remaining sugar and glycerin into a slurry.
2.3.3 Mix the above blends by hand, then add the sifted baking powder and the remaining flour, and mix by hand to form a lubricating slurry.
2.4 In the higher-end sponge cake formula, if adding about 20% egg yolk (instead of the same amount of whole egg), it will definitely improve the color, flavor and texture of the product, and I will lose the residue when cutting into pieces. The egg yolk can be beaten with the whole egg and sugar.
2.5 A small amount of orange, lemon or strawberry pigments and flavors can be added to the formula to make sponge cakes with different colors and corresponding flavors.
Sponge Sandwich
(1) Use the formula of mid-range or mid-range high-end sponge cake to make slurry according to "common methods.
(2) Then put the slurry into a circular mold with a diameter of 12.5-15 cm, and bake it for about 15-20 minutes at a temperature of 200 degrees.
(3) After cooling, cut the cake into two pieces from the edge.
(4) Spread jam and cream (cream paste or fresh cream paste; the same below) on the bottom surface, stack the top surface, and sprinkle powdered sugar on the surface to serve.
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