Shelf-stable sponge cake

Moisture management

Shelf-stable sponge cake

Ingredion Ingredients Used: QUIK TEX 3331 - 12180303

Sponge cake with fruit cream over wooden background
nutritionals
Sponge cake with fruit cream over wooden background
nutritionals

Formula

-

Ingredient Amount % as is
Part A:
Sugar, caster 22.20
Flour, cake 18.60
Emulsifier 1.50
QUIK Tex 3331 Starch 1.00
Milk, skim, powder 1.00
Sodium bicarbonate 0.44
Sodium acid pyrophosphate (SAPP) 28 0.44
Salt 0.15
Citric acid 0.14
Sodium acetate, anhydrous 0.06
Part B:
Egg, whole 30.20
Glycerine 5.55
High fructose syrup, 42 2.70
Sorbitol 2.50
Vanilla extract 0.50
Sorbic acid 0.02
Part C:
Palm olein 13.00
TOTAL 100

Preparation

  1. Dry blend Part A homogenously.
  2. Whisk Part B at low speed for 30 seconds.
  3. Slowly add in Part A and mix at low speed for 2 minutes.
  4. Increase to high speed and mix the batter for 5 minutes.
  5. Check the specific gravity of the batter (target = 0.4-0.5).
  6. Add Part C, mix at low speeed for 1 minute and stop. Continue mixing by hand for 30 seconds. Check the specific gravity (target = 0.5-0.65).
  7. Pour 30g of batter into paper cup (size of 52 x 30 mm).
  8. Bake at 180°C (top heat) and 170°C (bottom heat) for 16-17 minutes.
  9. Cool for 25 minutes, pack and seal.

 

Guidelines

Ensure water activity of the sponge cake is <0.76 to produce shelf-stable cake.

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