Moisture management
Shelf-stable sponge cake
Ingredion Ingredients Used:
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Formula
Ingredient
Amount
% as is
Part A:
Sugar, caster
22.20
Flour, cake
18.60
Emulsifier
1.50
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.