WHOLE EGG SPONGE CAKE foam1.

doc Outcomes experience with preparing an egg foam experience with steam leavening experience with added stabilizers to egg foam experience with preparing a sponge cake.
Metric Formula Measurement Food/ Ingredient Quality Parameters

125 mL 125 mL 60 mL 80 mL 1/2 mL 25 mL 2 mL 2 mL

Directions

1/2 cup 1/2 cup 1/4 cup (3) 1/4 cup + 2 Tbsp. (3) 1/8 tsp. 1 1/2 tsp. 1/4 tsp. 1/2 tsp.

Cake Flour Sugar Egg Yolks Egg Whites Salt Water Cream of Tartar Vanilla
HACCP Concerns

1 Sift flour with 1/3 of the sugar. 2 Put yolks into small bowl. 3 Put egg whites into small bowl. 4 Add liquids and flavoring to yolks and beat until very thick and lemon-colored. 5 Add 1/3 of the sugar and beat in thoroughly. 6 Beat egg whites until foamy. Add salt and acid and beat until the foam forms soft peaks. 7 Sprinkle remaining third of the sugar over the whites and beat it in. 8 Sift 1/4 of dry ingredients over egg yolk mixture and fold it in. Repeat just until all dry ingredients are incorporated. 9 Combine whites and egg yolk mixture and fold gently until just blended. 10 Bake in 2 half-pound (225EC) for 15 to 20 minutes. 11 Let cake stand in inverted pan at least 30' (until cool).

Equipment

Product Quality Evaluation

hand mixer + beaters large mixing bowl

sifter spoon metal spatula liquid measure dry measure