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    • Anonymous
      Post count: 10

      Hi, I have tried to make a sponge cake and twice it turned out having brown spots in the sponge cake. Any advice you can provide as to why this is happening and how to remove these unwanted spots? Anyone can also explain the science behind these brown spots?
      The recipe contains
      cake flour
      icing sugar
      water
      solid shortening
      light corn syrup
      glycerine
      vanilla flavouring
      baking powder
      baking soda
      potassium sorbate
      citric acid
      eggs
      salt
      guar gum
      xanthan gum

      Appreciate for your help and advice!

    • Profile Photokhaled
      Participant
      @khaled
      Post count: 31

      which mix Method you use ?

    • Profile PhotoMark Floerke
      Keymaster
      @independant-consultant
      Post count: 223

      Hello Anonymous – As @khaled has suggested, if you could provide more specifics like method, and photos it would help.

      My guess is that you have measured the baking soda incorrectly, or simply put, have too much soda in the formula.  It could be your liquids are too cold causing fat lumps with soda attached and not properly dispersed.  Is there tunneling in the crumb?  Long hollow Chanel’s that go mostly from the lower part towards the top of the cake inside the crumb.

      The browning is most typically a Maillard reaction.  Excess preservatives like potassium so rate can sometimes cause this reaction as well.

      It all depends on where the browning is and what it looks like, as well as formula ratios.

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