PROBLEM TO BE SOLVED: To provide novel foreign cakes in which whipped cream can be satisfactorily tasted, and that is suitable as a gift confectionery.SOLUTION: Lightly finished sponge cake dough is baked by a pound mold, then 40 pts.wt. of whipped cream based on 100 pts.wt. of the sponge cake dough is filled in the inside. Especially, the sponge cake dough blends: 150-250 pts.wt. of eggs 80-150 pts.wt. of saccharide, and at most 50 pt.wt. of fats based on 100 pts.wt. of grain flours, further egg white is added being foamed by at most a specific gravity of 0.3, and the final specific gravity of the dough is made 0.2-0.5, thereby a sponge cake in which the flavor texture balance with the whipped cream is favorable, which melts in the mouth and is light can be obtained.COPYRIGHT: (C)2014,JPO&INPIT【課題】ホイップクリームをたっぷり味わうことが可能で、ギフト菓子としても好適な、新規な洋生菓子を提供すること。【解決手段】軽く仕上げたスポンジケーキ生地をパウンド型で焼成し、内部に、スポンジケーキ生地100重量部あたり40重量部以上のホイップクリームを後充填する。特にスポンジケーキ生地の配合を穀粉類100重量部に対し卵類150~250重量部、糖類80~150重量部、油脂類50重量部以下とし、さらに卵白は比重0.3以下に泡立てて加え最終生地比重を0.2~0.5とすることで、ホイップクリームとの風味食感バランスの良好な口溶けの軽いスポンジケーキが得られる。【選択図】なし
