Effect of Butter Temperature on the Quality of Egg Foam for Baking Sponge Cake

摘要

The effect of butter temperature on the characteristics of egg foam determining the texture and quality of sponge cake was studied. Three different samples, i.e., egg yolk alone (egg yolk, 80 g; and distilled water, l05.6 g), egg white alone (egg white, 120 g, and distilled water, 40.8 g) and an egg-yolk and -white mixture (egg yolk, 80 g, and egg white, l20 g) were used to prepare egg foam samples. Each sample contained 100 g of sugar and 30, 50, or 80 g of butter. The temperature of the added butter was 40, 75, or 98℃. The specific gravity, foaming power and foam stability of the egg foam samples were measured before and after adding the butter. The higher the butter temperature, the more air cells remained in the egg mixture and egg yolk foam samples, and thus the stability of the egg foam samples was increased. In contrast, the foam stability of the egg white was decreased. When butter at a high temperature was added, it is considered that both high emulsification due to the egg yolk and high foam stability derived from the egg white would be necessary to provide stability to the egg mixtures, but the foam stability clearly decreased in the egg yolk or egg white alone. Furthermore, the addition of butter at a high temperature in the course of preparing sponge cakes by the "Tomodate" method may be more effective for both keeping air cells in the batter and for swelling the cake batter during baking.