摘要：In this study, effects of putting the batter into the oven without resting (directly) and (with) short-time resting (10 min) prior to baking were investigated on quality characteristics of sponge cake (volume, grain structure, softness, moisture content etc.). For this purpose, four baking powders which have different compositions were used at three different levels (0.25%, 1.25%, and 2.25%) in cake batter. As a result of this study, it was determined that, short-time resting of sponge cake batter prior to baking, effected product properties of 12 different sponge cake formulations in very limited way, generally did not cause any significant changes (decreases). The cause of this situation is thought that, egg and surfactant which were took part in sponge cake formulation as main ingredients gained stabile and strong structure to batter.
关键词：(Cake) batter; sponge cake; baking powder; resting time
