What's the role of milk or yogurt in sponge cake?
Most recipes for sponge cake use a quantity of yogurt which sometimes is replaced with milk, or even soja or almond drinks.
In those recipes (flour, sugar, eggs, butter/oil, yogurt/milk, some flavouring), what is the role of the dairy product? Is it about protein/fat/chs, about water, about flavour, about colour? Do the substitution for soja or almond drink make sense, or exist better ones?
Best Answer
A basic sponge does not contain milk, yoghurt or other dairy, neither does his closely related cousin, the pound cake (except for butter, of course).
That said, obviously there are many recipes that use extra ingredients like dairy products. Usually the percentages of the recipes are a bit different from the "base" recipes. There are a few reasons to add dairy (or non-dairy):
- Adjusting for fewer eggs
If you get less liquid from the eggs, you need a substitute to prevent a "dry" cake. Keep in mind that the water content may be different when using e.g. apple sauce, sour cream, milk or juice. - Changing flavour
The classic recipes can be a bit "eggy" or bland. Especially with non-dairy liquids like lemon juice or alcohols like rum or whiskey you can completely change the flavour profile. Dairy gently alters, e.g. yoghurt / sourcream gives a slight accidic tinge that cuts the sweetness of the sugar. - Reducing fat in pound cakes
Especially less-watery ingredients like applesauce, mased banana and sourcream can replace part of the butter, cutting calories and adding flavour.
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Quick Answer about "What's the role of milk or yogurt in sponge cake?"
Soured dairy, like yogurt, sour cream, and buttermilk are frequently used so that their acidity will react with baking soda in the recipe for leavening. Finally, yogurt and buttermilk often have stabilizers like guar gum, xanthan gum, and carrageenan.What does adding yogurt to cake do?
Because of its acidity, yogurt reacts with baking soda to encourage leavening. It also adds nice, tangy flavor that hardly overpowers, but instead keeps everything in balance. Both plain Greek and thinner, regular yogurt are magical ingredients to reach for when baking.Why do you add milk to sponge cake?
The milk and the butter make for a tender cake that is even lighter than classic sponge cakes. Some recipes also include oil, which will give a more moist texture and mouthfeel than butter does. This recipe calls for a chemical leavener, baking powder, which gives this sponge cake a more open crumb and a light texture.What does yogurt replace in a cake mix?
Mix \xbe cup of sour cream or Greek yogurt into your cake mix and stir thoroughly. This replaces the oil in the cake adding a richness and denser flavor that also keeps longer.Can we use yogurt instead of milk in cake?
Plain YogurtPlain yogurt can replace milk in both sweet and savory dishes. Use it in equal amounts to the milk that your recipe calls for\u2014but if you're using Greek yogurt, you'll want to thin it out with a bit of water first.Minecraft wait what meme part 255 (Steve's heart)
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Answer 2
To add to Stephie's answer, sometimes dairy is incorporated for a variety of reasons. In some cases, like a coffee cake, sour cream or yogurt can account for a good amount of the moisture and fat in the batter. Rich dairy products like cream and sour cream usually lead to very tender baked goods, due to helping to incorporate more fat (the fact that it's already emulsified helps too).
Soured dairy, like yogurt, sour cream, and buttermilk are frequently used so that their acidity will react with baking soda in the recipe for leavening.
Finally, yogurt and buttermilk often have stabilizers like guar gum, xanthan gum, and carrageenan. These will retain moisture after baking to help the finished product be more moist.
Whether a substitution will work would depend on which functions the dairy ingredient is filling, and which characteristics the substitute matches.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
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