Salt, chemically known as "sodium chloride," has a salty taste and can generally be categorized intocoarse salt,,refined salt, and reprocessed salt.We usually use refined salt, which is obtained by removing impurities from saturated solutions of coarse salt, thenevaporatedconcentrated to form white crystalline powder.

Many craftsmen in the sponge cake recipe do not add salt, perhaps because they have not deeply understood its role insponge cake.FlourCake DIY informs you that if 0.5-1% of the amount of eggs is added to the formula together with the sugar, it will play six major roles:1 It can make the interior color of the cake more white;2 It can strengthen the structure ofgluten,making the cake less likely to collapse during baking and have better adaptability to flour.3 It can enhance the elasticity of the cake's tissue, making it softer.

4 It can inhibit bacterial growth, extending the shelf life of the product.

5 It can lower sweetness, leaving a non-greasy aftertaste.6 It can also bring out its unique flavor, making it more palatable.It is evident that adding salt to make high-quality sponge cake is extremely important.of better adaptability.3 can enhance the elasticity of cake structure, making the product more tender.

4 can inhibit bacterial growth, extending the shelf life of the product.

5 can reduce sweetness, leaving a non-greasy aftertaste.

6 can also highlight its unique flavor, making it more palatable.

As can be seen, adding salt is important for making high-quality sponge cake.

Salt addition is crucial for making high-quality sponge cake.