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This FBPRBK3008 unit elucidates the competence and information required to make or bake a sponge-like cake in the commercial baking environment. This unit benefits those students who want to expand their knowledge or information related to baking and do their work with responsibility. This unit involves communicating and solving the expected problems. You will be able to know how to do the work according to the workplace or an organisation under the guidance of state/territory food safety, regulation, health, and legislation. This unit may not require licensing, certification, and legislative while publication.
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Several ingredients are used for making sponge cake, such as:
There are various kinds of sponge cakes, such as:
Cake flour is best for making sponges and soft cakes. Cake flour can be milled from soft wheat and contain 8% protein.
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