Western Wheat Quality Laboratory

Japanese Sponge Cake Baking

Formula contains 100 g flour, 100 g sugar, 100 g fresh egg, 40 g water (14).

Cake Volume (CAVOL): Volume displacement of sponge cake, measured with canola seeds (cc).

Sponge Cake Score (SCSOR): Additive score of texture, volume, external factors and crumb grain (open-ended). The standard flour produces a cake with a score equal to 80.


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