Effect of Three Different Whipping Methods of Eggs on the Quality of Sponge Cakes
1986 Volume 37 Issue 3 Pages 163-173
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1986 Volume 37 Issue 3 Pages 163-173
It is said that the quality of sponge cakes are remarkably varied by the whipping method used on the eggs. However, the relation between cake quality and whipping method has not been clarified. In this paper, we studied the properties of the foam made of whipping eggs and sugar. We used three methods to whip the eggs : 1. egg yolk was lightly stirred into the egg white beaten well (Betsudate A method), 2. egg white and yolk were separately beaten well and were mixed (Betsudate B method), 3. egg white and yolk were beaten together (Tomodate method).
Our findings were as follows :
1) The order of the specific gravity of the foam from the highest to the lowest was Betsudate B method, Betsudate A method and Tomodate method. The order of the stability of the foam from the highest to the lowest was also Betsudate B method, A method and Tomodate method. The state of the foam made by the Tomodate method was more fluid than the others.
2) The whipping time which gave good quality to cakes was 6 min in Bestudate A method, 8 min in B method and 5 min in Tomodate method.
3) The surface colors of the baked cakes prepared by Tomodate method were the darkest and the insides of those were yellowish than the others.
4) The order of the cake volume from the highest to the lowest was Betsudate B method, A method and Tomodate method. Betsudate A method gave smooth uniform cell structure. In spite of the rough structure of the cells, the cakes prepared by Tomodate method had the best flavor and the most moist texture.
