The role of egg yolk lipoproteins in fatless sponge cake making

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Abstract
The question of lipid release and destabilisation of egg yolk lipoproteins has been examined (a) as a function of temperature in the absence and presence of sucrose and (b) during the fatless sponge cake making. Accessibility of lipids to n‐hexane was used as a criterion of lipoprotein destabilisation. Yolk plasma is more susceptible to lipoprotein destabilisation than whole yolk at high sucrose concentrations between 70 and 100°C. During baking, yolk lipoproteins are destabilised in a random manner with over 40% of the lipids being released towards the finishing stages of cake structure development. The lipid release does not become significant until 110°C, rises sharply above 110–120°C and appears to correlate with water loss. It is predominant in regions nearer the cake periphery and in the final stages of cake structure development.

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