Also known as the 'whipping' method and is usually used for sponges, egg whites for meringue, pavlova cakes, and for chiffon products. During egg whipping, air cells are formed and incorporated into the mix.
For whipped sponge cakes, flour should be sifted and folded in gently in stages to ensure that aeration is maintained. Loss of aeration results in a smaller product with a coarse texture.
Aeration is only successful if the air remains in the batter until it is baked. For large mixes this is aided by modern stabilisers and emulsifiers (or fats) which are added during the whipping stage. These help produce a stiff foam with small bubbles.
Video: Whisking method for sponge cake
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