Sponge cakeEggCakeThe key to the lightness of sponge cakes lies mainly in formula design.Formula design primarily adheres to a balance principle, i.e., balancing dry and wet ingredients, as well as strong and weak components.

Sponge cakeness comes from the egg whitesProteinfoaming effect, thereby forming a semi-solid foam structure that allows for significant variation in volume.Additionally, eggs are not only the main source of liquid ingredients but also the most important ingredient to reflect the quality and characteristics of the cake.The more eggs used, the better the quality and texture of the cake, and the higher its class.

Formula proportions for different levels of sponge cakes:

High-grade sponge cake: flour-to-egg ratio 1:0:1.8 or above (up to 2.5)

Medium-grade sponge cake: flour-to-egg ratio 1.0~1.8

Low-grade sponge cake: flour-to-egg ratio 1.0:1.0 or below (down to 0.4)

For low-grade sponge cakes, milk water (or water) can be used to supplement liquid content while maintaining a certain dry-wet balance; however, the total water volume should not exceedFlourquantity.

Sugar's role in sponge cake formulas changes little and its amount is close to that of flour, increasing slightly with an increase in raw material total.The increase in sugar is constrained by two factors: overly sweet taste and weakening of the structure.Studies show that when sugar content drops below 70% of flour quantity, due to reduced slurry viscosity, foaming capacity, and hygroscopicity, it will significantly affect the cake's lightness, volume, moisture retention, and shelf life.

The usual sugar amount is between 75%~100% of flour quantity.For formulas with an egg-to-flour ratio higher than 2.2, sugar content can be increased to 100%~110% of flour quantity.

In summary, according to the balance principle in formula design, the proportions or usage amounts of the three basic ingredients (flour,Eggsand sugar) for sponge cakes are determined.