Abstract
Sponge cakes were prepared with equal part of flour or wheat starch, sugar and wholeeggs, and compared. Cakes baked from wheat starch had much larger volume and bettercake grain than those baked from wheat flour. When wheat flour was folded into the foamwhipped with sugar and whole eggs, the foam volume in the cake batter decreasedthe initial volume. Use of wheat starch only decreased it to 78% of the initiavolume. Cakebatter of wheat flour had 20% less volume and high viscosity than that of wheatstarch. Thereduced levels of flour or starch markedly improved the cake volume, and slightly affected thegrain of cakes. The correlation was observed between the batter volume and the maximumvolume of the cakes in the oven. Cakes baked from the reduced levels of flour tend tocollapse during baking and cooling.
