Learn how to make Basic Eggless Sponge Cake, a tasty dessert recipe by Priyanka.

How science can help you bake a fluffier cake According to Patterson, a cake is “stabilized, baked foam,” similar to a sponge in structure.

Optimisation study Khalilian Movahhed and colleagues used three emulsifiers – polyglycerol ester (PGE), distilled mono glyceride (DMG) and lecithin – to bake eggless cakes containing 8% whey protein ...