Why use Dextrose in sponge cake?

1. Tenderness: Dextrose helps in tenderizing the cake by attracting and holding moisture. It prevents the cake from becoming dry and crumbly, resulting in a moist and tender texture.

2. Browning: Dextrose contributes to the browning reaction in the cake. When heated, dextrose reacts with amino acids and proteins present in the batter through a process called the Maillard reaction. This reaction produces a golden-brown color and characteristic flavors associated with baked goods.

3. Sweetness: Dextrose provides sweetness to the cake. It is a simple sugar that is rapidly absorbed by the body, giving a quick burst of energy. The sweetness of dextrose is about 75% that of sucrose (table sugar), allowing bakers to adjust the overall sweetness level of the cake.

4. Humectant: Dextrose has humectant properties, meaning it can retain moisture. This helps in keeping the cake moist and fresh for a longer period of time.

5. Leavening: Dextrose can contribute to the leavening process of sponge cakes, although it is not a primary leavening agent like baking powder or baking soda. When dextrose reacts with the baking soda or baking powder present in the batter, it releases carbon dioxide gas, which helps in creating a rise and airy texture.

6. Bulk and Structure: Dextrose adds bulk to the cake batter, providing structure and helping to hold the ingredients together.

It's worth noting that the proportion of dextrose used in sponge cakes can vary depending on the desired texture and other ingredients in the recipe. Bakers should adjust the amount of dextrose based on their preferences and the specific recipe they are following.