Sponge cake back on menu for egg allergy sufferers
Monday, 18 January 2010 03:36
Arla Food Ingredients have developed an improved formulation on an egg replacement whey protein based ingredient that can entirely replace eggs in a typical sponge cake recipe.
Sponge cakes have long presented a challenge in terms of reducing or eliminating egg from the formulation however Arla Food Ingredients maintain they have managed to replicate the whipping property of eggs with a recipe mix including the protein, water and flour, which results in a high volume in the finished sponge cake.
Arla also report that a 21-day shelf-life test, carried out to determine how effective egg replacement with the new whey protein-based ingredient is in sponge cakes, demonstrated that the cake maintains the texture and moisture of a 100 per cent egg equivalent.
