Shelf-stable sponge cake

Ingredion Ingredients Used: QUIK TEX 3331 - 12180303

-

Ingredient	Amount	% as is
Part A:
Sugar, caster		22.20
Flour, cake		18.60
Emulsifier		1.50
QUIK Tex 3331 Starch		1.00
Milk, skim, powder		1.00
Sodium bicarbonate		0.44
Sodium acid pyrophosphate (SAPP) 28		0.44
Salt		0.15
Citric acid		0.14
Sodium acetate, anhydrous		0.06
Part B:
Egg, whole		30.20
Glycerine		5.55
High fructose syrup, 42		2.70
Sorbitol		2.50
Vanilla extract		0.50
Sorbic acid		0.02
Part C:
Palm olein		13.00
	TOTAL	100

Dry blend Part A homogenously.
Whisk Part B at low speed for 30 seconds.
Slowly add in Part A and mix at low speed for 2 minutes.
Increase to high speed and mix the batter for 5 minutes.
Check the specific gravity of the batter (target = 0.4-0.5).
Add Part C, mix at low speeed for 1 minute and stop. Continue mixing by hand for 30 seconds. Check the specific gravity (target = 0.5-0.65).
Pour 30g of batter into paper cup (size of 52 x 30 mm).
Bake at 180°C (top heat) and 170°C (bottom heat) for 16-17 minutes.
Cool for 25 minutes, pack and seal.

Ensure water activity of the sponge cake is <0.76 to produce shelf-stable cake.

PDF disclaimer