| 摘要 |
PROBLEM TO BE SOLVED: To provide sponge cake increased in elasticity of thoroughly baked sponge cake and realizing diverse shapes using expansibility through increasing expansibility when kneading e.g. albumen, yolk, extra-strength flour while decreasing sugar content to be added. SOLUTION: The sponge cake 1 comprises a lower part 1b corresponding to the shape of a container 2 and an upper part 1a expanding more than the shape of the lower part 1b. The method for producing the sponge cake 1 comprises filling the kneaded product of e.g. albumen, yolk, extra-strength flour in the container and baking the product. In more detail, the method comprises forming on an inner side of the container 2 a filling section 4 made of a cooking paper 3 wider than the height of the container 2, filling the kneaded product in the filling section 4 up to the position 3a higher than the height of the container 2 and baking the filled kneaded product. COPYRIGHT: (C)2004,JPO
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