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GCSE Food Preparation and Nutrition · key term
A sponge made by incorporating air into an egg mixture through whisking, producing a light texture.
Used by AQA
Paper 1
Revise: Eggs as a Raising AgentEggs do not produce a new gas in this process. Instead, they help hold the air introduced by whisking. This makes them useful in products such as whisked sponges, where the trapped air contributes to the rise and light texture.
For a whisked sponge, explain why flour is folded in gently: vigorous mixing would knock out the air needed for a light, well-risen sponge.
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