Bakery — Sponge Cake
Maximum volume · uniform crumb · juicy texture — proven in an SP/cake-oil sponge trial.
XF-S107 · Leavening System↓ Datasheet (PDF)
The challenge
Sponge cakes trade off volume for edge stability, and often bake dry. We tested compound leavening agents (SAPP + sodium bicarbonate + MCP) against market standards to optimize CO₂ release for volume, dome symmetry, and crumb.
Key finding. XF-S107 achieved the highest edge stability (43 mm) without sacrificing peak volume (50.75 mm), and solved the dryness issue — a juicy, soft crumb scoring 3/3 in sensory.
How we tested
- Base recipeSP/cake-oil method — 200 g egg, 150 g sugar, 200 g low-gluten flour, 16 g cake oil, 60 g water.
- DosageLeavening agent at 3% of flour weight (6 g per 200 g flour).
- Process controlIngredients held at 17–18 °C to prevent premature bicarbonate reaction.
- BatterMixed to target specific gravity 0.38–0.39.
- Bake55 g molds at 160–175 °C for 15 min.
Head-to-head results
| Metric | Market Std #1 | Market Std #2 | XF-S107 |
|---|---|---|---|
| Peak height | 50.70 mm | 48.72 mm (low rise) | 50.75 mm (optimal) |
| Edge height | ~39 mm (low edge) | ~41 mm | ~43 mm (high edge) |
| Crumb | Medium holes | Big holes | Small / uniform |
| Texture | 'Standard dry' | 'Dry' | 'Juicy' / soft & tender |
Why XF-S107 wins
XF-S107 delivers a highly controlled CO₂ release that stays stable at cooler batter temperatures (17–18 °C), preventing premature reaction and ensuring uniform expansion. The result is a symmetrical cake (~43 mm edge) with small, uniform cells that eliminate tunneling and retain moisture — cutting structural collapse by 34% with a juicy crumb.
Product & use
Eliminate cake dryness and collapse?
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