Effects of Egg on Cake Batter Rheology and Sponge Cake Texture

The physical, rheological, and textural properties of cake batters and cakes made from three different eggs were studied. The compositions of the egg samples are significantly different (p < 0.05), except for their fat contents. The flow characteristics of the cake batters showed pseudoplastic behavior with time dependency. In the frequency sweep test, the G" values were lower than the G' values at low frequencies and vice versa at high frequencies. The G" values of the samples decreased with the water content of the egg samples. While the sample with the highest amount of water showed less viscous batter properties, it yielded a cake structure with more moisture and less hardness, chewiness, adhesiveness, cohesiveness, and springiness properties. The G' and G" moduli decreased for all cake batters in the temperature sweep tests. Eggs with high protein and low water contents should be preferred for consumer acceptance.