Cakes

Sponge cake is made by utilizing the foaming ability of eggs.
Butter sponge cake is made by further additions of butter and margarine.
On the other hand butter cake is produced from a batter foamed after the addition of large amount of butter or margarine.

Sponge and butter sponge cakes, are basically made from sugar batter method. Sugar is added to whole eggs after foaming and combined with flour.
The use of emulsifier makes it possible to produce an all in one-mixture method, in which all materials are mixed at the same time and foamed.

As for the production method for butter cake, there are two methods; sugar batter method, in which foaming is carried out after the addition of sugar to the lipids, and flour batter method, in which flour is added to the lipids before foaming however all-in-one mixture-method becomes possible only by the use of a foaming agent.
The roles of emulsifiers in production of cakes are as follows.
For sponge cake, fine stable foam are obtainable with it.
For butter sponge cake of high fat content or butter cake, emulsifiers control the anti-foaming effects of lipids and keep stable foaming.
In addition:
-products of uniform quality can be continuously produced.
-Big volume, well-balanced products with smooth-surface are obtainable.
-soft products with homogeneous inner phase are obtainable.
Excel Sponge, Friendy 55(V), Crystal Ace are suitable as cake-conditioners.
As a powder foaming agent for cake mixes, Sponge Up 20 is suitable.

Formulation of cake