How to Enlarge Sponge Cake Volume

Date:2025-03-17

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Our clients often face the dilemma of how to enlarge sponge cake volume while maintaining a soft, airy texture. Achieving the perfect sponge cake requires the right balance of ingredients and processing techniques. Aeration is one of the most crucial factors for a light, airy texture. It directly impacts the cake's volume and softness. Choosing the right emulsifier is key for food manufacturers looking to enhance the aeration and stability of sponge cakes. In this blog, we will talk about how to improve sponge cake volume and recommend some good solutions.

Why Is Cake Volume Important?

The volume of a sponge cake directly affects its texture, mouthfeel, and consumer appeal. A well-aerated cake not only looks more attractive but also provides a soft and fluffy eating experience. However, improper formulation, insufficient aeration, or lack of proper emulsifiers can lead to dense, heavy cakes that fail to meet market expectations.

How Emulsifiers Improve Sponge Cake Volume

Emulsifiers play a crucial role in stabilizing air bubbles in the batter, ensuring uniform expansion during baking. They help reduce surface tension between water and fat, allowing better aeration and a finer crumb structure. The right emulsifier ensures that air is evenly distributed, preventing collapse and improving texture and softness.

Cake Gel Powder in cakes

Recommended Solutions for Superior Cake Aeration

1. Compound Emulsifier – Cake Gel Powder

Our compound emulsifier cake gel is a true marvel of food science. It been developed through extensive research and countless hours of experimentation. It works by interacting with the proteins in eggs and the fats in the batter in a unique way.

When the batter is being whipped, our cake gel powder enhances the foaming properties of the eggs, allowing them to create a more stable and voluminous foam. This foam then acts as a scaffold, trapping air bubbles within the batter. As the cake bakes, these trapped air bubbles expand, causing the cake to rise significantly. The result is a sponge cake with a volume that is noticeably larger than before.

Take, for example, a middle artisanal bakery in America struggling with high quality sponge cakes. Despite countless recipe tweaks, their cakes lacked the desired rise and texture. After incorporating CHEMSINO’s cake gel, the results were immediate. The batter whipped up lighter, the cakes rose higher, and the crumb became fine and uniform. Customers raved about the improved texture, calling it “the best sponge cake ever.” Sales jumped by 35%, and the bakery’s reputation soared.

2. Single Emulsifier Options

2.1 Lactic Acid Esters of Mono- and Diglycerides (Lactem)

Lactem is a monomer additive that has a specific function within the batter. It reduces the surface tension of the liquid components in the batter, such as water and milk. When the surface tension is lowered, it becomes much easier for air to penetrate the batter and form bubbles. These bubbles are then stabilized during the mixing and baking processes, ensuring that they don't collapse.

One of our commercial bakery clients produces thousands of sponge cakes a day. They were facing challenges with the size and consistency of their products. After switching to CHEMSINO's Lactem, they saw a significant improvement. The sponge cakes not only rose higher in the oven but also maintained their shape during the cooling process. This was crucial for their packaging and distribution needs. The bakery was able to increase their production efficiency as they no longer had to discard cakes that didn't meet their size requirements.

2.2 Polyglycerol Esters of Fatty Acids (PGE)

PGE is a another versatile emulsifier that improves sponge cake texture and stability by enhancing the interaction between fat and water molecules. Polyglycerol Esters of Fatty Acids (PGE) creates a finer crumb structure, softer texture, and better moisture retention, ensuring cakes stay fresh longer. PGE emulsifier also stabilizes air bubbles during whipping, crucial for achieving a light, airy texture.

A mid-sized bakery struggling with dense or crumbly cakes found success with CHEMSINO’s PGE. The cakes became softer, more uniform, and maintained quality over time, reducing product returns. PGE emulsifier’s ability to tolerate variations in mixing and baking conditions made it ideal for consistent, high-quality results, helping the bakery grow its reputation and customer base.

LACTEM emulsifier in cakes

Best Practices for Using Emulsifiers in Sponge Cake Production

Optimize Mixing Time: Overmixing can deflate air pockets, while undermixing can lead to uneven aeration. Use controlled mixing speeds for best results.

Monitor Ingredient Ratios: The right balance of fat, sugar, and emulsifiers ensures proper aeration and texture.

Temperature Control: Ensure that ingredients are at the optimal temperature to maximize emulsifier functionality.

Proper Storage of Ingredients: Store emulsifiers in cool, dry conditions to maintain their stability and performance.

Why Choose CHEMSINO?

Premium Quality: CHEMSINO supply high-purity emulsifiers with excellent performance in baking applications.

Tailored Solutions: Whether you need a compound emulsifier or single emulsifier solutions, we have formulations to fit your production requirements.

Expert Support: Our technical team is ready to assist with application guidance and formulation optimization.

Competitive Pricing & Free Samples: Get the best value for your ingredients with reliable supply and testing support.

Final Insights

Food emulsifiers are essential in improving the volume of sponge cakes. If you are also faced with same problems, why not give a try to CHEMSINO emulsifiers. Whether you’re a small bakery or a large-scale manufacturer, we have the expertise and solutions to help you succeed. Contact CHEMSINO today to explore the best emulsifier solutions for your baking needs and request a free sample!

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