PREPARATION OF SPONGE CAKE

PURPOSE:To provide a process for the preparation of a sponge cake which keeps moist feeling even at a lowered water activity value. CONSTITUTION:Gelatin is added to a basic compounding raw materials such as sugar, egg, wheat flour, oil and fat and dairy product and the mixture is whipped and baked....

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Bibliographic Details
Main Authors SHIMAKAWA TOYOHIRO, ARAMORI IKUO
Format Patent
LanguageEnglish
Published 04.11.1992
Subjects
BAKERY PRODUCTS
BAKING
CHEWING GUM
COCOA
COCOA PRODUCTS, e.g. CHOCOLATE
CONFECTIONERY
EDIBLE DOUGHS
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
ICE-CREAM
PREPARATION THEREOF
PRESERVATION THEREOF
SUBSTITUTES FOR COCOA OR COCOA PRODUCTS
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Summary:PURPOSE:To provide a process for the preparation of a sponge cake which keeps moist feeling even at a lowered water activity value. CONSTITUTION:Gelatin is added to a basic compounding raw materials such as sugar, egg, wheat flour, oil and fat and dairy product and the mixture is whipped and baked. The amount of the gelatin is 1-4wt.% based on the charged raw materials. The cake dough is prepared by compounding gelatin, egg white and sugar, whipping the mixture, separately compounding and whipping the other raw materials, joining both whipped mixtures and stirring the obtained mixture.
Bibliography:Application Number: JP19910105076