Lesson 1Eggs and egg replacers: structure, foaming, colour, lecithin functionality and alternativesThis section analyses whole eggs, yolks, and whites, detailing their roles in foaming, emulsification, colour, and structure, and compares commercial egg replacers, plant proteins, and lecithin sources for cost, labelling, and performance.
Whole egg, yolk, and white functional rolesFoam formation, stability, and overrunEgg lipids and lecithin in emulsificationPasteurized and dried egg product handlingPlant-based egg replacers and labelingLesson 2How to interpret industrial ingredient labels and use 2–3 published formulas/labels to justify ingredient choicesThis section trains you to read industrial ingredient labels and correlate them with published sponge cake formulas, using 2–3 real examples to justify each ingredient choice, its level, and its technological or regulatory function.
Reading ingredient lists and order of predominanceLinking label items to functional rolesComparing two commercial sponge cake labelsMatching labels to baker’s percentage formulasRegulatory and clean-label declaration issuesLesson 3Stabilisers and hydrocolloids: roles of starches, gelatinised starch, modified starch, pectin, locust bean gum, methylcelluloseThis section reviews starches and hydrocolloids such as pregelatinised starch, modified starches, pectin, locust bean gum, and methylcellulose, explaining how they manage water, stabilise structure, and improve freeze–thaw and shelf life.
Native vs pregelatinized starch in battersModified starches for freeze–thaw stabilityPectin and locust bean gum for moistureMethylcellulose and thermal gelationOptimizing levels to avoid gumminessLesson 4Sugars and humectants: sucrose, invert sugars, sorbitol/glycerol — roles in sweetness, moisture retention, and awThis section examines sucrose, invert sugars, glucose syrups, and polyols such as sorbitol and glycerol, explaining their roles in sweetness, humectancy, freezing point depression, water activity control, and their impact on texture, browning, and shelf life.
Comparing sucrose, invert sugar, and glucose syrupHumectancy and softness over shelf lifeWater activity targets for safe sponge cakesEffects on Maillard browning and crust colorPolyols for reduced-sugar and diet productsLesson 5Wheat flour: grades, protein content, enzyme activity and effects on structureThis section details wheat flour types for cakes, focusing on ash and protein levels, gluten quality, and endogenous enzymes, and explains how these factors influence batter viscosity, gas retention, crumb fineness, and final cake volume and tenderness.
Cake vs all-purpose vs bread flour selectionProtein quality, gluten strength, and tendernessDamaged starch and water absorption in battersAmylase activity, sugar release, and browningFlour testing data and supplier specificationsLesson 6Preservatives and clean-label alternatives: sorbates, propionates vs. low-additive strategies (acidity, humectants, packaging)This section compares sorbates and propionates with low-additive strategies such as pH control, humectants, packaging, and hygiene, guiding you to design preservative systems that balance safety, shelf life, and clean-label expectations.
Sorbates and propionates: modes of actionpH, aw, and hurdle technology in cakesRole of humectants in mold controlPackaging, MAP, and oxygen managementDesigning clean-label preservation plansLesson 7Example sponge cake formula in baker's percentages with rationale for each levelThis section builds a complete sponge cake formula in baker’s percentages, explaining target quality attributes, how each ingredient level is chosen, and how to adjust the formula for different textures, processing lines, and shelf life goals.
Target product profile and quality attributesBase flour, sugar, fat, and egg percentage rangesAdjusting water and liquids for batter viscosityBalancing leavening with batter strengthScaling formulas and checking baker’s mathLesson 8Leavening systems: chemical (sodium bicarbonate/acidulants), aeration strategies, and gas retentionThis section explores chemical leavening systems for sponge cakes, including sodium bicarbonate and different acidulants, and explains how aeration methods and batter rheology interact to control gas release, pH, colour, and final volume.
Sodium bicarbonate and choice of acidulantsSingle-acting vs double-acting systemspH control, color, and flavor side effectsMechanical aeration and batter overrunGas retention and collapse preventionLesson 9Salt, flavours, and optional inclusions: salt function, vanilla and natural flavours, inclusions impact on shelf lifeThis section explains the roles of salt, vanilla, and other natural flavours, as well as inclusions such as chocolate chips, nuts, and fruits, focusing on flavour balance, water activity shifts, structural impact, and effects on microbial stability.
Salt levels, flavor enhancement, and structureNatural and artificial vanilla optionsAlcohol-based and water-based flavor carriersInclusions and their water activity impactPre-treating fruits and nuts for stabilityLesson 10Fats and emulsifiers: choices (butter, shortenings, mono-/di-glycerides, DATEM, SSL) and their technological rolesThis section covers butter, oils, shortenings, and key emulsifiers such as mono- and diglycerides, DATEM, and SSL, explaining how they influence aeration, crumb softness, emulsification, flavour release, and tolerance to mixing and freezing.
Butter vs shortening vs liquid oil in cakesPlasticity, melting profile, and crumb softnessEmulsifiers for aeration and fine crumbEmulsifier systems for fat and egg reductionOxidation stability and flavor protection
