GROUP 2

METHODS OF
PREPARING
SPONGE CAKE
ANGEL OR WHITE
SPONGE CAKE
1. Using a clean ,dry
greaseless bowl,
blend throughly half
of the sugar with
sifted flour and salt
 2.The bowl should
be much larger
than the volume of
the egg white
 3.Add cream of
tartar to the egg
whites and beat up
to the frothy stage
4.Add the sugar
little by little and
beat up o soft
peak stage
5.Fold the flour-sugar
mixture into the
meringue or beaten
egg white by udsing
a wire whisk instead
of rubber scraper for
even disturbance of
the dry mixture into
the meringue
Basic ingredients for
meringue /angel or white
sponge cake
1c flour
1c egg white
1 ¼ c sugar
1 t vanilla
Pinch of salt
 Cake flour
-can produce a
tender and fine
grained cake
compared to all
purpose flour
 Egg white
- provide the only
liquid necessary line
for the volume of the
cake
 Cream of tartar
- an acid ingredients
that improves the
texture of the crumb
and stabilitizes the
foam
 Liquid

- for the tender

and soft crumb
 *Angel or white sponge
cake is baked at 204 c
foor 35 minutes . The high
temperature is needed
to expand air and steam
rapidly.
*Ungreased tube
pan is
recommended
for white sponge
cake .
*Fill the tube pan
with two-thirds of
the mixture.
 *Tap the table
tube pan on the
table to remove
.Empty spece or
air .
 *Cool the cake
immedietly to room
temperature by
inverting the tube
pan.
1.Flat or slightly rounded
top

2. Slightly rough top

3.Oven and delicate

brown crust
4.White crumbs with
uniform cells and with thin
partitions

5.Slightly mooist crumb

6.Tender
 FAILURE CAUSES
1.Thick, Too much sugar
hard or Too long baking
dark crust Too hot oven at
first
 FAILURE CAUSES
2.Sticky Insufficient
crust baking
Too much sugar
Damp flour
 FAILURE CAUSES
3.Pale Under baking
crust
 FAILURE CAUSES
4.Cracked Over beaten
crust eggs
Too hot oven
Two stiff
mixture
 FAILURE CAUSES
5.Sunken Removing cake
top from pan before
it is cool
No inverting
pan to cake
 FAILURE CAUSES
6. Poor Poor quality eggs
volume Greased pans
Wrong size of pan
Under baking
Too high or too
low temperature
Thank for
listening