JP2021122227A - Method of manufacturing sponge cake and method of controlling swelling of sponge cake - Google Patents

Abstract

To provide a method of manufacturing sponge cake capable of controlling occurrence of swelling.SOLUTION: A method of manufacturing sponge cake comprises: a cake dough making step of mixing eggs, sugars, grain flour, and/or a powder starch raw material, and a raw material containing a foaming composition to make cake dough; a formation step of forming the cake dough; a spraying step of spraying water on the surface of the cake dough after the formation step; and a baking step of baking the cake dough after the spraying step by an oven.SELECTED DRAWING: Figure 6

Description

The present invention relates to a method for producing a sponge cake having an excellent appearance and a method for suppressing fire swelling of the sponge cake.

When making dough for sponge cake, chicken eggs are whipped to maintain the foam and reduce the specific weight of the dough. Such dough preparation methods include, for example, a so-called post-flour method, such as a co-standing method and a separate method, in which wheat flour and fats and oils are added after whipping chicken eggs, and all raw materials are mixed. The all-in-mix method of whipping is also known.

Since the co-standing method and the separate method require advanced technology to add flour and fats and oils without eliminating air bubbles caused by chicken eggs, cake foaming agents and foaming methods containing an emulsifier as a main component. A post-flour method of adding a sex emulsified fat is also known. Further, in the all-in-mix method, since fats and oils inhibit the foaming of eggs, it is common to use a foaming agent for cakes or a foaming emulsified fat for the purpose of assisting the foaming power of eggs.

For example, in Patent Document 1, a dough is prepared by a post-powder method. Specifically, Patent Document 1 describes that a cake dough is produced by mixing a heat-treated batter and a main material component other than grains, and then mixing the remaining grains.

For example, in Patent Document 2, a dough is produced by an all-in-mix method. Specifically, after mixing raw materials other than the powder raw material, the powder raw material is added and mixed, and whipping is performed until the dough specific gravity becomes 0.40 to 0.60 to produce a sponge cake dough. It is described in Patent Document 2.

Patent No. 3767527 Patent No. 6510364

However, for example, when the dough is prepared by the post-powder method or the all-in-mix method, particularly the all-in-mix method, using a foaming agent for cake or a foaming emulsifying fat, the surface of the sponge cake may be swelled. be. The swelling of the surface of the sponge cake may cause a loss of the product because the portion of the sponge cake may be peeled off and mixed with the cream in the finishing process such as applying the cream to the surface of the sponge cake to spoil the aesthetic appearance of the cake.

Further, the fire swelling on the surface of the sponge cake becomes a cavity when the portion of the sponge cake where the fire swelling is generated is cut, which causes a factor that impairs the aesthetic appearance of the cake and may cause a loss of the product.

Therefore, the present invention has been made in view of the above problems, and an object of the present invention is to provide a method for producing a sponge cake capable of suppressing the occurrence of fire swelling and a method for suppressing the fire swelling of the sponge cake.

The method for producing a sponge cake of the present invention includes a cake dough making step of mixing eggs, sugars, grain flour and / or a raw material containing a powder starchy raw material and a foaming composition to make a cake dough, and the cake. It is characterized by including a molding step of molding the dough, a spraying step of spraying water on the surface of the cake dough after the molding step, and a baking step of baking the cake dough in an oven after the spraying step. do.

According to the method for producing a sponge cake of the present invention, by including a spraying step of spraying water on the surface of the cake dough after the molding step, the sprayed water hardens the surface of the cake dough during the baking step. It is possible to delay the occurrence of so-called doughing. By delaying the occurrence of the dough's dough during the baking step, the gas contained inside the cake dough can be easily discharged to the outside of the dough. As a result, it is possible to suppress the occurrence of fire swelling of the sponge cake.

In the method for producing a sponge cake of the present invention, the amount of water sprayed in the spraying step is preferably 0.4 to 2.8 g / 100 cm ² .

In the method for producing a sponge cake of the present invention, the content of the egg in the cake dough is preferably 90 to 250 parts by mass with respect to 100 parts by mass of the grain flour and / or powder starchy raw material.

In the method for producing a sponge cake of the present invention, it is preferable that the cake dough is molded into a sheet in the molding step.

In the method for producing a sponge cake of the present invention, it is preferable that the cake dough making step is performed by an all-in-mix method.

By performing the cake dough making process by the all-in-mix method, it becomes possible to mass-produce sponge cake.

Further, the method for suppressing swelling of a sponge cake of the present invention is characterized in that the cake dough is baked in an oven through a step of molding the cake dough and a spraying step of spraying water on the surface of the cake dough. And.

According to the sponge cake swelling suppression method, when the sprayed water is used to bake the cake dough by baking the cake dough in an oven through a spraying step of spraying water on the surface of the cake dough. It is possible to delay the occurrence of sponge cake. By delaying the occurrence of the dough's dough during baking, the gas contained inside the cake dough can be easily discharged to the outside of the dough. As a result, it is possible to suppress the occurrence of swelling of the sponge cake.

According to the method for producing a sponge cake of the present invention, by including a spraying step of spraying water on the surface of the cake dough after the molding step, the generation of the cake dough is delayed in the baking step, and the sponge cake is fired. It is possible to suppress the occurrence of swelling.

Further, according to the method for suppressing the fire swelling of the sponge cake of the present invention, the sprayed water delays the occurrence of the dough when the cake dough is baked, and it is possible to suppress the occurrence of the fire swelling of the sponge cake. ..

It is a figure which shows the mode of the molding process. It is a figure which shows the mode of the spraying process. It is a figure which shows the mode of the spraying process. It is a figure which shows the aspect of the surface of the sponge cake of the sample A which did not spray water in a spraying step. It is a figure which shows the aspect of the surface of the sponge cake of the sample A which sprayed 5g of water in a spraying step. It is a figure which shows the aspect of the surface of the sponge cake of the sample A which sprayed 18g of water in a spraying step. It is a figure which shows the aspect of the surface of the sponge cake of the sample A which sprayed 26g of water in a spraying step. It is a figure which shows the aspect of the surface when the sponge cake of the sample A which did not spray water in a spraying step was rolled. The surface aspect (back) when the sponge cake of sample A having a region sprayed with water and a region not sprayed with water was rolled, and the sponge cake of sample A sprayed with 18 g of water in the spraying step. It is a figure which shows the aspect (front) of the surface at the time of rolling. It is a figure which shows the aspect of the cross section when the sponge cake of the sample A which did not spray water in a spraying step was rolled. It is a figure which shows the aspect of the cross section at the time of rolling the sponge cake of the sample A sprayed with 18 g of water in a spraying step. It is a figure which shows the mode of the cake dough of the sample B which did not spray water in a spraying step. It is a figure which shows the mode of the cake dough of the sample B which sprayed 18g of water in a spraying step. It is a figure which shows the mode of the sponge cake of the sample B which did not spray water in a spraying step. It is a figure which shows the mode of the sponge cake of the sample B which sprayed 18g of water in a spraying step. It is a figure which shows the cross section of the sponge cake of the sample B which did not spray water in a spraying step. It is a figure which shows the cross section of the sponge cake of the sample B which sprayed 18g of water in a spraying step. It is a figure which shows the mode of the sponge cake of the sample C which did not spray water in a spraying step. It is a figure which shows the aspect of the sponge cake of the sample C which sprayed 18g of water in a spraying step. It is a figure which shows the mode of the sponge cake of the sample C which sprayed 30g of water in a spraying step.

The method for producing a sponge cake of the present invention includes a cake dough making step of mixing eggs, sugars, grain flour and / or a raw material containing a powder starchy raw material and a foaming composition to make a cake dough, and the cake. It includes a molding step of molding the dough, a spraying step of spraying water on the surface of the cake dough after the molding step, and a baking step of baking the cake dough in an oven after the spraying step. Hereinafter, the above steps will be described in detail.

In the cake dough making step, raw materials containing grain flour and / or powdered starchy raw materials, eggs, sugars and foaming compositions are mixed.

Examples of the grain flour include wheat flour, whole wheat flour, rice flour, rye flour, and the like. Although two or more kinds of flour may be used in combination, it is preferable that wheat flour contains 50% by mass or more of the whole flour. The wheat flour is not particularly limited, but it is desirable that it is a soft flour or a medium-strength flour.

The starch is not particularly limited as long as it is edible starch, and raw starch such as cornstarch, tapioca starch, and sweet potato starch, and processed starch obtained by subjecting them to oxidation, esterification, etherification, cross-linking, pregelatinization, etc. Can be used. In addition, sugar and milk powder which is a protein raw material are not included in the powder starchy raw material in the present invention.

As the egg, whole egg, egg yolk, and egg white can be used, but whole egg can be preferably used. The content of the egg in the cake dough is preferably 90 to 250 parts by mass, preferably 130 to 250 parts by mass, and more preferably 130 parts by mass with respect to 100 parts by mass of the grain flour and / or powder starchy raw material. , 180 to 250 parts by mass.

If the content of eggs in the cake dough is less than 90 parts by mass, the cake dough becomes hard and tends to cause water pools when sprayed with water, resulting in uneven baking. Further, when the content of eggs in the cake dough is more than 250 parts by mass, uneven baking tends to occur.

Examples of sugars include sugars such as white sugar, granulated sugar, powdered sugar, Japanese basin, brown sugar, and warm sugar; honey, maple syrup, sugar honey, water candy, fructose, malt sugar, lactose, trehalose; sorbitol, erythritol, and martitol. , Xylitol, lactitol and other sugar alcohols; corn syrup, oligosaccharides and the like. These are also commonly known as sweeteners. In the present invention, one of these may be used alone, or two or more thereof may be used in combination.

The foaming composition contains at least one of a foaming emulsified fat and a foaming agent for cakes. Foamable emulsified fat is a processed fat product whose main constituents are fat, sugar, emulsifier, and water, and includes glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, and propylene glycol fatty acid ester as emulsifiers. It contains at least one selected from the above and is characterized by having an α crystal gel structure and a liquid crystal structure. Foamable emulsified fat is generally used by confectionery makers and the like for the purpose of improving the foaming property of sponge cakes and the like, improving the emulsifying property, and improving the bubble stability during baking. Examples of the foamable emulsified fat include trade names "Clematorte" and "Pahomer R" manufactured by Tsukishima Food Industry Co., Ltd.

A foaming agent for cake is a foaming emulsifier preparation containing sugar, an emulsifier, and water as main constituents, and like the foaming emulsified fat, glycerin fatty acid ester, sucrose fatty acid ester, and sorbitan fatty acid ester are used as emulsifiers. It contains at least one selected from the group containing propylene glycol fatty acid ester, and is characterized by having an α crystal gel structure and a liquid crystal structure. The foaming agent for cakes is generally used by confectionery makers and the like for the purpose of improving the foaming property of sponge cakes and the like, improving the emulsifying property, and improving the bubble stability during baking. Examples of the foaming agent for cakes include the trade name "Ryotoester SP" manufactured by Mitsubishi Chemical Foods Co., Ltd.

Other ingredients for cake dough include, for example, yeast, antioxidants, pH adjusters, colorants, fragrances, natural cheeses, processed cheeses and other cheeses, alcohol, fruits, vegetables, herbs, spices, salt, preservatives. , Vitamin, calcium, protein, amino acid and the like.

The cake dough can be prepared, for example, by a co-standing method, a separate method, a post-powder method in which a foaming composition is added, or an all-in-mix method, but from the viewpoint of productivity, foaming is more preferable. It is preferably carried out by a post-powder method or an all-in-mix method in which the sex composition is added, and more preferably by an all-in-mix method in which a foaming composition is added.

The post-powder method refers to a method in which grain flour and / or powdered starchy raw materials and fats and oils are added after whipping chicken eggs. The all-in-mix method is a mixing method in which all the raw materials are put into a mixer or the like and mixed. In the all-in-mix method, the order in which the raw materials are put into the mixer or the like does not matter. Further, "mixing all the raw materials in a mixer or the like" includes a mode in which a part of the raw materials is stirred and blended before mixing all the raw materials, and then the remaining raw materials are mixed.

Mixing is done using a mixer. The mixer to be used is not particularly limited, but a vertical mixer, a slurry mixer, a pressurized mixer, a continuous mixer and the like can be used. The specific gravity of the cake dough is preferably 0.40 to 0.65, preferably 0.45 to 0.55, and more preferably 0.45 to 0.50. ..

In the molding step, the cake dough created in the cake dough making step is molded using an appropriate molding member such as a mold or a top plate. For example, when a top plate having a shallow bottom is used as the molding member, a sheet-shaped cake dough is molded. Further, for example, in a band oven used for continuous production, a sheet-shaped cake dough is formed into a strip shape by continuously pouring the cake dough into a baking plate.

The spraying step may be performed using a sprayer. The atomizer is not particularly limited, but may be, for example, one that atomizes and ejects water. Further, the spraying of water on the cake dough should be uniformly applied to the surface of the dough.

The water sprayed on the cake dough in the spraying step may contain fruit juice, sugars and the like in order to give the sponge cake a taste. The temperature of the water sprayed in the spraying step is preferably 5 to 60 ° C, more preferably 15 to 35 ° C.

The amount of water sprayed in the spraying step ^{is preferably 0.4 to 2.8 g / 100 cm 2} (cake dough area), more preferably 0.9 to 2.8 g / 100 cm ² (cake dough area). ), More preferably 1.6 to 2.4 g / 100 cm ² (area of cake dough).

When the amount of water sprayed ^{is less than 0.4 / 100 cm 2, the} effect of suppressing fire swelling tends to be low. Further, when the amount of water sprayed is ^{more than 2.8 / 100 cm 2} , the baking time of the cake dough tends to be long. In addition, the baking color of the sponge cake tends to be uneven, and the surface of the sponge cake after baking tends to be sticky.

The cake dough sprayed with water in the spraying step is baked by an oven in the baking step. As the oven, for example, a fixed kiln, a caterpillar oven, a band oven, a rack oven, a convection oven and the like can be used.

The sponge cake described above can also be applied to foods produced by processing sponge cake. Examples of such foods include roll cakes, frozen cakes, sandwich cakes and the like.

According to the method for producing a sponge cake of the present invention, by including a spraying step of spraying water on the surface of the cake dough after the molding step, the generation of the cake dough is delayed in the baking step, and the sponge cake is fired. It is possible to suppress the occurrence of swelling.

Further, according to the method for suppressing the fire swelling of the sponge cake of the present invention, the sprayed water delays the occurrence of the dough when the cake dough is baked, and it is possible to suppress the occurrence of the fire swelling of the sponge cake. ..

[Test Example 1]
[Making a sponge cake]
A sponge cake of Sample A was prepared according to the formulation shown in Table 1 below. As the foaming composition, the trade name "Clematorte" (manufactured by Tsukishima Food Industry Co., Ltd.), which is a foaming emulsified fat, was used. Table 1 shows the mass parts of each raw material with respect to 100 parts by mass of the cake flour.

(Cake dough making process)
(1) Mixing step 1
Among the raw materials shown in Table 1, pretreatment was performed in which white sugar, salt, liquid sugar, foaming emulsified fat and some sterilized eggs were mixed.

In the mixing step 1, a mixer (product name: Kenmix, manufactured by Aikosha Seisakusho Co., Ltd.) was used. The amount of raw materials charged was three times the amount shown in Table 1. The mixing in the mixing step 1 was performed for 30 seconds at the low speed setting (memory 1) and then for 30 seconds at the medium / high speed setting (memory 3).

(2) Addition step Among the sterilized eggs of the raw material, the remaining sterilized eggs were added to the raw material mixed in the mixing step 1.

(3) Mixing step 2
Sifted cake flour and baking powder were added to the raw materials that had undergone the addition step, and the mixture was stirred. Stirring was performed for 45 seconds at a low speed setting (memory 1) (scraping was performed).

(4) Mixing step 3
Salad oil, water and milk were added and stirred. Stirring was performed at a low speed setting (memory 1) for 30 seconds and then at a high speed setting (memory 4.5) for 2 to 4 minutes.

The mass of 200 cc of the cake dough of Sample A was 91.1 g. The specific gravity of the cake dough of Sample A was 0.46. The temperature of the cake dough of Sample A was 24 ° C.

(Molding process)
As the top plate, an 8-piece top plate (bottom inner dimension: 38 × 29 cm, area: 1102 cm ² ) was used.

FIG. 1 is a diagram showing an aspect of a molding process. As shown in FIG. 1, 300 g of cake dough was poured into an 8-piece top plate and stretched flat to form a cake dough. In addition, four cake doughs of sample A molded on an eight-piece top plate were prepared.

(Spray process)
2 and 3 are diagrams showing aspects of the spraying process. As shown in FIG. 2, of the four sample A cake doughs, three sample A cake doughs were sprayed with water. The cake doughs of these three samples A were sprayed with water in different spray amounts (5 g, 18 g, 26 g). Of the four samples A, one sample A was not sprayed with water.

In the spraying step, water was sprayed on the surface of the cake dough using a sprayer as a sprayer. As shown in FIG. 3, the surface of the cake dough of Sample A sprayed with water was confirmed to be glossy.

(Baking process)
A fixed oven (product name: miyabi, manufactured by Sanko Kikai Co., Ltd.) was used as the oven. Immediately after putting the dough in the oven, the temperature in the oven was set to 200 ° C. for the top heat (setting: level 5) and 180 ° C. for the bottom heat (setting: level 3). The baking time of the dough was 11 minutes, and the lower top plate was placed.

FIG. 4 is a diagram showing an aspect of the surface of the sponge cake of Sample A in which water was not sprayed in the spraying step. As shown in FIG. 4, in the sponge cake of Sample A to which water was not sprayed, large fire swellings were scattered on the surface, and many large and small fire swellings were confirmed.

FIG. 5 is a diagram showing an aspect of the surface of the sponge cake of Sample A to which 5 g (0.5 g / 100 cm ^{2) of water was sprayed in the spraying step.} As shown in FIG. 5, a small fire swelling was confirmed in the sponge cake of Sample A sprayed with 5 g of water. Therefore, it was confirmed that the occurrence of fire swelling was suppressed by spraying water on the surface of the cake dough.

FIG. 6 is a diagram showing an aspect of the surface of the sponge cake of Sample A to which 18 g (1.6 g / 100 cm ^{2) of water was sprayed in the spraying step.} As shown in FIG. 6, it was confirmed that the sponge cake of Sample A sprayed with 18 g of water did not swell and was baked beautifully in color. Therefore, it was confirmed that the occurrence of fire swelling was further suppressed by spraying an appropriate amount of water on the surface of the cake dough.

FIG. 7 is a diagram showing an aspect of the surface of the sponge cake of Sample A to which 26 g (2.4 g / 100 cm ^{2) of water was sprayed in the spraying step.} As shown in FIG. 7, it was confirmed that the sponge cake of Sample A sprayed with 26 g of water did not swell and was baked beautifully in color. Therefore, it was confirmed that the occurrence of fire swelling was further suppressed by spraying an appropriate amount of water on the surface of the cake dough.

FIG. 8 is a diagram showing an aspect of the surface when the sponge cake of Sample A, which was not sprayed with water in the spraying step, was rolled. As shown in FIG. 8, it was confirmed that a part of the surface of the sponge cake of Sample A, which was not sprayed with water, was peeled off in a wide area.

FIG. 9 shows the surface aspect of the sample A sponge cake having a water-sprayed region and a non-water-sprayed region when the sponge cake was rolled, and the sponge of the sample A in which 18 g of water was sprayed in the spraying step. It is a figure which shows the aspect of the surface when a cake is rolled.

The sponge cake shown at the bottom of the figure in FIG. 9 is the sponge cake of sample A sprayed with 18 g of water. It was confirmed that the sponge cake of Sample A sprayed with 18 g of water did not swell and was baked beautifully in color.

The sponge cake shown in the upper part of the figure in FIG. 9 is a sponge cake of sample A having a region sprayed with water and a region not sprayed with water. The area sprayed with water is shown on the left side of the figure. The areas that were not sprayed with water are shown on the right side of the figure.

It was confirmed that the area sprayed with water had no swelling and had a beautifully baked color, similar to the sponge cake of Sample A sprayed with 18 g of water. On the other hand, in the area where water was not sprayed, fire swelling was confirmed in most of the area.

FIG. 10 is a diagram showing an aspect of a cross section when the sponge cake of Sample A, which was not sprayed with water in the spraying step, was rolled. As shown in FIG. 10, it was confirmed that the epidermis had peeled off in the area surrounded by ◯ in the figure.

FIG. 11 is a diagram showing an aspect of a cross section when the sponge cake of sample A sprayed with 18 g of water in the spraying step is rolled. As shown in FIG. 11, no peeling of the epidermis was confirmed.

[Test Example 2]
[Making a sponge cake]
A sponge cake of Sample B was prepared according to the formulation shown in Table 2 below. The sponge cake of sample B differs from the sponge cake of sample A only in the composition. Therefore, the description of the process of making the sponge cake will be omitted. The specific gravity of the cake dough of sample B was 0.48. As the foaming composition, the trade name "Clematorte" (manufactured by Tsukishima Food Industry Co., Ltd.), which is a foaming emulsified fat, was used. Table 2 shows the mass parts of each raw material with respect to 100 parts by mass of the cake flour.

FIG. 12 is a diagram showing an aspect of the cake dough of Sample B in which water was not sprayed in the spraying step. FIG. 13 is a diagram showing an aspect of the cake dough of Sample B sprayed with 18 g of water in the spraying step. As shown in FIGS. 12 and 13, the surface of the cake dough sprayed with water was confirmed to be glossy.

FIG. 14 is a diagram showing an aspect of the sponge cake of sample B in which water was not sprayed in the spraying step. FIG. 15 is a diagram showing an aspect of the sponge cake of sample B sprayed with 18 g of water in the spraying step. As shown in FIGS. 14 and 15, a large fire swelling was confirmed in the sponge cake of sample B which was not sprayed with water in the spraying step. On the other hand, it was found that the sponge cake of Sample B sprayed with 18 g of water in the spraying step suppressed the occurrence of large fire swelling although small fire swelling was confirmed. The two sponge cakes shown in FIGS. 14 and 15 were baked in the same oven at the same time.

FIG. 16 is a diagram showing a cross section of the sponge cake of sample B in which water was not sprayed in the spraying step. FIG. 17 is a view showing a cross section of the sponge cake of Sample B sprayed with 18 g of water in the spraying step. As shown in FIGS. 16 and 17, it was confirmed that the sponge cake of Sample B, which was not sprayed with water in the spraying step, had a large cavity formed at the location where the fire swelling occurred. On the other hand, no cavities were found in the sponge cake of Sample B sprayed with 18 g of water in the spraying step.

[Test Example 3]
[Making a sponge cake]
A sponge cake of Sample C was prepared according to the formulation shown in Table 3 below. The sponge cake of sample C is different only in composition from the sponge cakes of samples A and B. Therefore, the description of the process of making the sponge cake will be omitted. The specific gravity of the cake dough of Sample C was 0.48. As the foaming composition, the trade name "Clematorte" (manufactured by Tsukishima Food Industry Co., Ltd.), which is a foaming emulsified fat, was used. Table 3 shows the mass parts of each raw material with respect to 100 parts by mass of the cake flour.

FIG. 18 is a diagram showing an aspect of the sponge cake of Sample C in which water was not sprayed in the spraying step. FIG. 19 is a diagram showing an aspect of the sponge cake of Sample C sprayed with 18 g of water in the spraying step. FIG. 20 is a diagram showing an aspect of the sponge cake of Sample C sprayed with 30 g of water in the spraying step.

As shown in FIGS. 18 to 20, in the sponge cake of Sample C in which water was not sprayed in the spraying step, a large fire swelling was confirmed over a wide range. On the other hand, in the sponge cake of sample C sprayed with 18 g of water in the spraying step and the sponge cake of sample C sprayed with 30 g of water in the spraying step, a slight swelling was confirmed. That is, the sponge cake of sample C sprayed with 18 g of water in the spraying step and the sponge cake of sample C sprayed with 30 g of water in the spraying step are more than the sponge cake of sample C not sprayed with water in the spraying step. It was found that the occurrence of fire swelling was suppressed.

Claims (7)

A cake dough making step of mixing eggs, sugars, flour and / or powdered starchy raw materials, and raw materials containing a foaming composition to make a cake dough.
The molding process for molding the cake dough and
A spraying step of spraying water on the surface of the cake dough after the molding step,
A method for producing a sponge cake, which comprises a baking step of baking the cake dough in an oven after the spraying step. The method for producing a sponge cake according to claim 1, wherein the amount of water sprayed in the spraying step is 0.4 to 2.8 g / 100 cm ^2. The sponge according to claim 1 or 2, wherein the content of the egg in the cake dough is 90 to 250 parts by mass with respect to 100 parts by mass of the grain flour and / or powder starchy raw material. How to make a cake. The method for producing a sponge cake according to any one of claims 1 to 3, wherein the cake dough is molded into a sheet in the molding step. The method for producing a sponge cake according to any one of claims 1 to 4, wherein the cake dough producing step is performed by an all-in-mix method. The process of molding cake dough and
Through a spraying step of spraying water on the surface of the cake dough,
A method for suppressing heat swelling of a sponge cake, which comprises baking the cake dough in an oven. The method for suppressing fire swelling of a sponge cake according to claim 6, wherein the amount of water sprayed in the spraying step is 0.4 to 2.8 g / 100 cm ^2.

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