This egg-free sponge cake has excellent structure and volume! Can be easily converted to vegan. If you like this formula, please register and login, and you will have immediate access to many more industrial formulas made with our Scotsman's Mill Ingredients.
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Egg Free Sponge Cake
Demonstrating the use of BLUE100 at 100% replacement of powdered eggs |
|
| CONTROL |
REPLACER |
|
| Ingredients |
grams | grams |
| Whole Egg Powder |
59.4 |
-- |
| BLUE100 Whole Egg Replacer |
-- |
45.0 |
| Water |
178.2 |
135.0 |
| Water |
125.0 |
175.0 |
| Vanilla |
2.5 |
7.5 |
| Sugar |
312.5 |
312.5 |
| Nonfat milk powder |
12.5 |
15.0 |
| Emulsifier* |
7.5 |
5.5 |
| Salt |
3.8 |
3.8 |
| Wheat starch or tapioca starch |
25.0 |
25.0 |
| Baking soda |
1.5 |
1.5 |
| Baking powder |
4.4 |
8.5 |
| Cake flour |
250.0 |
262.5 |
| Lecithin |
-- |
1.5 |
| Xanthan gum |
-- |
0.5 |
*emulsifier contains: water, sorbitan monostearate, polysorbate 60, mono-diglycerides, contains 2% or less of sodium propionate (a preservative), phosphoric acid
Instructions
- Combine liquids plus emulsifier
- Add dry ingredients
- Mix 30 seconds at 1st speed
- Scrape
- Mix 3 minutes at 3rd speed
- Mix 2 minutes at 2nd speed
- Deposit 700g into cake pan (24 cm diameter)
- Bake at 350°F (180°C) for 40 minutes
