Learn from us: Tips, Tricks & Trends Differences Between Meringue and Sponge Techniques for Optimal Cake Results

Smart Bakers, did you know why bread and cakes can have various textures? From soft and hollow, to light and dense with fiber, it turns out there’s a secret behind it all!

The secret lies in the technique of whipping the dough! Each type of bread and cake has its own unique whipping technique, tailored to the characteristics of the dough and the desired texture. Of course, as bakery entrepreneurs, knowing these basic techniques in the world of baking is very important. For example, to produce a light chiffon cake, the meringue technique is necessary. Meanwhile, to achieve a dense and soft sponge cake, the sponge technique is the right method.

To discuss these two techniques further, Chef Koko Hidayat, a professional chef from Sinarmas Agribusiness and Food, will provide explanations and also offer tips for Smart Bakers. Let’s listen in!

Meringue Method

Smart Bakers, have you ever wondered why chiffon cake or cotton cake is super soft and perfectly fluffy, yet still tastes light? Well, the secret is the meringue method, or also known as the foaming method.

With this technique, you only need the egg whites, which are whipped until they thicken and form stiff peaks. The cakes made using this method will be moister, have a larger volume, and be more hollow.

However, it’s important to note, Smart Bakers. The meringue technique should ideally be performed in a clean container with no fats, and it is recommended to use a stainless steel container. Another tip, you can also add cream of tartar and sugar to make it more stable and puff up.

Let’s try this technique to make an Orange & Cheese Chiffon Cake using FILMA® Cooking Oil, which will make the chiffon cake even softer. It’s a perfect menu staple for Smart Bakers’ bakeries! Find more cake recipe inspiration on Instagram smartplusprof and @filmaprof.

Sponge Method

The sponge method is usually used to make various types of sponge cakes and layered cakes. While the meringue technique uses only egg whites, the sponge method uses whole eggs and is whipped until it leaves a trail. Therefore, fresh eggs are needed, and to help the batter expand optimally, a cake emulsifier and sugar can be added. The cakes made with this technique will be denser compared to those made with the meringue technique, such as rolled cakes, lapis Surabaya, and basic cakes typically used for birthday cakes.

This method can be used to make a perfect Grapes Roll Cake, enhanced with the use of FILMA® Prestige (Butter Blend Margarine) which will give your cake a unique butter aroma and durability after baking. It is perfect for professionals and bakery entrepreneurs who want to benefit from using both butter and margarine.

Now, Smart Bakers should understand the two dough whisking techniques mentioned above. However, to maximise the results of the cakes made, also use ingredients that have been proven to produce quality cakes.

FILMA® has proven its quality and is trusted by bakery entrepreneurs as the main ingredient for their products. Why should it be FILMA®?

“Because FILMA® has a complete range of products that are specific to each product and can be relied on for quality to consistent product supply,” says Mr. Stefanus Edo Sanjaya, brand manager at Sinarmas Agribusiness and Food.

FILMA® uses high-quality selected palm oil as the base ingredient and applies modern and hygienic processes, thus producing premium margarine and shortening that are free of trans fats. In addition to being safe for health, FILMA® also helps preserve the environment by using environmentally friendly new brown kraft.

Smart Bakers, maximise your baking results with FILMA®! Delicious cakes, satisfied customers, and a thriving business! For product information and purchases, visit the e-catalog at the following link!