Sponge Cake Ingredients

In any sponge formula, the weight of the eggs is always the basis for determining the quantity of the remaining ingredients. Whole eggs, entirely or in part, may be replaced with egg yolks or egg whites. More egg yolks result in a denser sponge with finer pores. Increasing the amount of egg whites produces a lighter sponge with a larger pore structure. Increasing the yolk content in an already heavy sponge cake can have a detrimental effect. The yolks reduce the available water content, making it difficult for the sugar to dissolve. The eggs should be shelled as close as possible to the time of making the sponge. Eggs that have been shelled and left overnight should not be used for sponges. Both egg whites and egg yolks are available pasteurized, ready to use, and packaged in convenient refrigerator cartons (such as the type milk and juice come in). These products are becoming increasingly popular in the industry not only for their health and sanitation advantages but also because they are efficient to use, reducing labor, spoilage, and breakage.