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
light corn syrup
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.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.