Özet:

The cake, which can be produced with several methods, has a very important place in bakery products and modern life. Sponge cake is a special type of cake used in the production of wet creamy cakes as “pastry under the cake”. Cake quality depends on so many factors. Batter temperature, baking temperature and baking time are probably the most critical factor governing the quality of final product. Incorrect baking can negative effect of all other important cake making factors, such as qualified ingredients, correct formulas and processing steps/techniques. In this study; the impacts of different batter temperatures (191 ºC, 261 ºC, and 331 ºC), baking temperatures (165, 180, 195, 200, 215, and 230 ºC) and baking times (20, 25, 27, 30, 35, and 40 min) on the important quality characteristics of sponge cake were investigated. It was possible to obtain sponge cakes with larger volume and higher acceptability when batter temperature was at 33 ºC rather than around 20-25 ºC and when they were baked at 200 ºC for 27 min. If lower baking temperatures (<200 ºC) and/or shorter baking times (particularly 20 min) were applied during sponge cake production, cakes with small volume, close or irregular pore structures were observed. Too hot oven temperatures (>200 ºC) and/or too long baking times (35 and 40 min) were caused to dark crust color, cracks on the top surface, weak crumb and insufficient volume on the sponge cake. By selecting correct batter temperature and baking norms, it could be possible to produce high quality and moist cakes with larger volume. Besides, economic losses could be prevented.

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