satimis Posted 11 Aug 2012 , 2:39am
post #1 of

Hi all,

I have been following;

http://allrecipes.com.au/recipe/8654/super-soft-sponge.aspx

and other similar recipes baking sponge cakes. The quality of the cakes were nice, with tender quality. But the height of the cakes couldn't not achieve that of the sponge cakes sold in bakeries. What is the trick behind?

Some cakes baked before rose to the height similar to that of cakes in the bakery. But they collapsed after cooling.

Please help. Thanks

B.R.
satimis

1 reply
auzzi Posted 11 Aug 2012 , 11:24pm
post #2 of
Quote:
Quote:

What is the trick behind?




1. Emulsifiers that make sure that the oil- and water-based ingredients mix together.

2. Stabilisers that make sure that the mixture stays together.

4. Thickeners that causes the batter to condense to a uniform consistency.

4. Gelling agents that change the texture by forming a gel that helps the structure to set.

Emulsifiers hold it together. Stabilizers, thickeners and gelling agents provide the structural support for the batter. They give the food a firm basis for the lift and rise of the product.

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