Back to Flour - Sponge Cake

Back to Flour – Sponge Cake
✨ The Back to Flour Series is constantly growing—with videos, technical PDFs, and resources across:
🥖 At the Table
🍞 Transformation of Dough
🌾 Secrets of Flour ...and more technical insights to come!
👉 Discover the full Back to Flour Series on our Blog: https://www.kpmanalytics.com/blog/int...

Sponge Cake: The Science of Lightness
Sponge cake may look simple, but achieving perfect lightness and volume requires delicate balance. In industrial baking, this product’s quality depends on precise control - from ingredient selection to mixing, and baking. A great sponge cake must combine height, springiness, softness, and a fine crumb-without collapsing or drying out.
Delivering that signature texture and golden surface relies on flour characteristics that promote stability, and uniform expansion during baking.

In the Back to Flour Series, the At the Table video dedicated to sponge cake explores the characteristics that define quality:
• Volume & Rise – airy development without collapse.
• Softness & Springiness – a light, elastic crumb that bounces back.
• Crumb Texture – smooth and uniform, free of large holes.
• Moisture & Staling – enough inner moisture to keep softness, but not too much to compromise structure.
• Color - a uniform golden surface that signals proper baking and ingredient balance.

These attributes are directly influenced by flour composition. Proteins and starches provide the structure that supports volume and crumb uniformity. Damaged starch increases water absorption and affects texture balance. Amylase activity regulates sugar availability, impacting color and softness. Ash content influences crumb precision and color tone, while lipids improve emulsion stability and delay staling

For a quick overview: 📄 Download the PDF: The Anatomy of a Perfect Sponge Cake https://www.kpmanalytics.com/resource...