Abstract
Many recipes for making sponge cakes with fine texture and high air content include the addition of fats and oils to the ingredients. In this study, in order to increase the leavening rate and create sponge cakes with good texture, taste, and aroma, we standardized the blend of ingredients other than fats and oils and the baking method (using a steam convection oven), compared the properties and preference evaluation of sponge cakes made with different types of fats and oils (light sesame oil, salad oil, butter), and examined which fat or oil is generally preferred. As a result, although the taste and aroma were good when butter was added, the leavening rate and appearance were inferior to liquid oils such as sesame oil and salad oil. It was suggested that liquid oil is more preferable than butter for the added fat of sponge cakes with fine texture and light texture.
