10.7: Common Defects in Angel Cake and Sponge Cake Products and their Probable Causes
- Page ID
- 29427
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\(\newcommand{\avec}{\mathbf a}\) \(\newcommand{\bvec}{\mathbf b}\) \(\newcommand{\cvec}{\mathbf c}\) \(\newcommand{\dvec}{\mathbf d}\) \(\newcommand{\dtil}{\widetilde{\mathbf d}}\) \(\newcommand{\evec}{\mathbf e}\) \(\newcommand{\fvec}{\mathbf f}\) \(\newcommand{\nvec}{\mathbf n}\) \(\newcommand{\pvec}{\mathbf p}\) \(\newcommand{\qvec}{\mathbf q}\) \(\newcommand{\svec}{\mathbf s}\) \(\newcommand{\tvec}{\mathbf t}\) \(\newcommand{\uvec}{\mathbf u}\) \(\newcommand{\vvec}{\mathbf v}\) \(\newcommand{\wvec}{\mathbf w}\) \(\newcommand{\xvec}{\mathbf x}\) \(\newcommand{\yvec}{\mathbf y}\) \(\newcommand{\zvec}{\mathbf z}\) \(\newcommand{\rvec}{\mathbf r}\) \(\newcommand{\mvec}{\mathbf m}\) \(\newcommand{\zerovec}{\mathbf 0}\) \(\newcommand{\onevec}{\mathbf 1}\) \(\newcommand{\real}{\mathbb R}\) \(\newcommand{\twovec}[2]{\left[\begin{array}{r}#1 \\ #2 \end{array}\right]}\) \(\newcommand{\ctwovec}[2]{\left[\begin{array}{c}#1 \\ #2 \end{array}\right]}\) \(\newcommand{\threevec}[3]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \end{array}\right]}\) \(\newcommand{\cthreevec}[3]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \end{array}\right]}\) \(\newcommand{\fourvec}[4]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \\ #4 \end{array}\right]}\) \(\newcommand{\cfourvec}[4]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \\ #4 \end{array}\right]}\) \(\newcommand{\fivevec}[5]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \\ #4 \\ #5 \\ \end{array}\right]}\) \(\newcommand{\cfivevec}[5]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \\ #4 \\ #5 \\ \end{array}\right]}\) \(\newcommand{\mattwo}[4]{\left[\begin{array}{rr}#1 \amp #2 \\ #3 \amp #4 \\ \end{array}\right]}\) \(\newcommand{\laspan}[1]{\text{Span}\{#1\}}\) \(\newcommand{\bcal}{\cal B}\) \(\newcommand{\ccal}{\cal C}\) \(\newcommand{\scal}{\cal S}\) \(\newcommand{\wcal}{\cal W}\) \(\newcommand{\ecal}{\cal E}\) \(\newcommand{\coords}[2]{\left\{#1\right\}_{#2}}\) \(\newcommand{\gray}[1]{\color{gray}{#1}}\) \(\newcommand{\lgray}[1]{\color{lightgray}{#1}}\) \(\newcommand{\rank}{\operatorname{rank}}\) \(\newcommand{\row}{\text{Row}}\) \(\newcommand{\col}{\text{Col}}\) \(\renewcommand{\row}{\text{Row}}\) \(\newcommand{\nul}{\text{Nul}}\) \(\newcommand{\var}{\text{Var}}\) \(\newcommand{\corr}{\text{corr}}\) \(\newcommand{\len}[1]{\left|#1\right|}\) \(\newcommand{\bbar}{\overline{\bvec}}\) \(\newcommand{\bhat}{\widehat{\bvec}}\) \(\newcommand{\bperp}{\bvec^\perp}\) \(\newcommand{\xhat}{\widehat{\xvec}}\) \(\newcommand{\vhat}{\widehat{\vvec}}\) \(\newcommand{\uhat}{\widehat{\uvec}}\) \(\newcommand{\what}{\widehat{\wvec}}\) \(\newcommand{\Sighat}{\widehat{\Sigma}}\) \(\newcommand{\lt}{<}\) \(\newcommand{\gt}{>}\) \(\newcommand{\amp}{&}\) \(\definecolor{fillinmathshade}{gray}{0.9}\)Common Defects in Egg Foam Products and their Probable Causes
In General:
Low volume
Presence of small amount of fat
Sugar added too soon or too rapidly
Low quality eggs
Slow beating rate
Small eggs (if counted, not measured)
Low volume (shrunken)
Overbeating before sugar was added
Sugar not well blended into meringue
Soft Meringues
Low volume and curdled look
Overbeaten before sugar was added
Overbeaten
Leakage or weeping
Undercoagulation caused by
Underbeating
Placing meringue on cold filling
Short baking time at high temperature
Underbaking or Delayed baking
Low quality egg
Beading
Overcoagulation caused by
Baking on hot filling
(although this is recommended for food safety)
Failure to dissolve sugar
Overbeating
Dull or dry surface
Overbeating
Low volume, very fine cells, slick shiny surface, will not hold peaks
Sugar added too soon
Low volume, shrinkage, shiny surface
Underbeaten after sugar is added
Shrinkage
Not sealing meringue to crust
Hard Meringues or Meringue Shells
Sticky
Underbaking
Underbeating
Hard, tough
Overbaking
Brown with soft or sticky center
Too high oven temperature
Angel Cakes
Low volume
Low quality eggs
Low volume, tough, gummy, thick cell walls
Underbeating
Excessive folding or mixing
Low volume with streaks
Too much sugar or flour added at once
Underfolded
Low volume, coarse texture
Not enough folding of flour and sugar
Low volume, yellow color, coarse texture, thick cell walls, tough
Not enough cream of tartar
Low volume, fine grain, broken (collapsed) cells
Overbeating
Low volume, tough, compact
Overfolding
Fallen, sugary, crystalline, dry
Excess sugar
Shrunken (Slight shrinkage from highest volume in oven is expected.)
Pan not free from fat
Underbaking
Extreme overbaking
Failure to invert pan
Extreme overmixing
Coarse cells, uneven texture, but tender
Underfolded
Top crust separates
Excessive overbaking
Dry and tough
Overbaking
Cake falls from pan
Underbaking
Traces of fat in pan
Soggy, excessively moist cake
See causes of low volume
Underbaked
Tough
Low quality eggs
Overfolding
(often because of overbeating egg whites)
Insufficient sugar
Holes and tunnels
Insufficient folding
Batter not pushed against sides and bottom of pan
Overbeating egg whites
Chiffon and Sponge Cakes
Low volume
Overbeating egg whites
Overfolding
Low volume and thick cell walls, layering
Underbeating whites or yolks
Underfolding
Tough
Not enough liquid
Overfolding
Soggy
Too much liquid