Emulsifier-Method Sponge

Another method, and probably the most common in the baking industry today, is the emulsifier method; it is quick, convenient, and almost foolproof. Emulsifiers have been used by professional bakers for about 50 years. The emulsifier is basically a whipping agent that contains a molecule that preserves the emulsion of lipids (fat) and water. By keeping the ingredients suspended and preventing separation, emulsifiers allow the batter to hold the air that has been whipped in without falling. In the emulsifier-method sponge, all ingredients, including the flour, are whipped together with the emulsifier for a specified time. The emulsifier method uses baking powder and does not rely on air as a leavening agent, so the sponge does not need to be baked immediately but can wait its turn for the oven, just like any plain cookie—a big advantage in a busy bakery. Emulsifiers are available primarily through suppliers to the professional baking industry. They are used in recipes specifically formulated by the manufacturer, but these can be altered using the general guidelines outlined here.