date:Oct 31, 2018
e in angel food cake improves batter specific gravity, cake volume, and product appearance, including color. It gives the cake an airy structure that is tender in the mouth, yet firm and softly chewy.
Whole eggs are recommended for cheesecakes, with every aspect of the product dependent on its egg content, from color, texture, and appearance to flavor balance. Sponge cake, a common application for individually packed snack cakes, uses whole eggs for proper batter viscosity, as well as finished