whisked sponge

• PROPORTION OF FAT TO FLOUR:

  no fat used
• PROPORTION OF SUGAR TO FLOUR: equal
• TECHNIQUE USED TO MAKE:

  Eggs and sugar are whisked, flour folded in
• examples : swiss roll, Genoese sponge cake
• when whisked, egg white has the ability to produce a light, airy foam
• eggs give whisked sponge a light, open texture
• when the foam is heated, the air cells in the foam grow bigger
• whole egg plus caster sugar when whisked will produce a foam
• the foam is formed due to the unraveling and stretching of the protein ovalbumin, creating the increased volume