Help solve problem of sponge cake

Dear all, This is the problem of the sponge cake that I am dealing with. The cake rose well, but in the middle of the cake, the crumbs are not uniform. They lo…

1. Ufuk Ayyıldız reply

   @foodspecialist

2. Food R&D Emeritus reply

   From past experience with sponge cake formulation development.( in the 1990') this is what I can stillremember. There are many factors. 1. Problem.with sponges that are made with…

3. johny nguyen reply

   Dear Mr Roy, Thank you so much for your information. It is really helpful.

4. Mahmudul reply

   Dear sir,,,as per physically work ,,u can following parameters 1. C grade flour or 70%C+30%B grade flour 2.Oil increse . 3.properly mixing(Room Temp.18 20C. 4.with that u can used…