Abstract
Usually, home made sponge cakes have firm texture. This study was carried out to find out a proper proportion of ingredients for sponge cake which has soft texure, high protein content and low calorie.
Based on the investigation of shape, volume, and hardness and also on the sensory evaluation, the most preferable combination of ingredients for sponge cake was determind as follows; egg white, egg yolk, wheat flour and sugar are proportionally 8,2,3 and 4 by weight. Egg yolk seemed to improve color, flavor and brittleness of sponge cake.
