Sponge Whipping Emulsifier - Cake Gel for Light, Stable Sponges
MIO Sponge is a professional whipping emulsifier (cake gel) for sponge cakes, in a 5 kg bucket. Added at just 10-15 g per kg of batter, it aerates eggs and sugar quickly and stabilises the foam, giving a soft, even, voluminous sponge with reliable results every time - for pan di Spagna, swiss rolls, sheet cakes and spoon desserts.
Why a Cake Gel
The emulsifier blend traps air during whipping and holds it through baking, so batters mount faster, stay stable and bake to an even, fine crumb. It saves time and reduces failures in high-volume production.
How to Use
Add 10-15 g per kg of batter (eggs, sugar, flour) and whip. For sponge and for rolls and cakes the dosage is the same; whip until light and tripled in volume, then fold in flour.
Producer and Format
MIO is the commercial line supplied for professional pastry work. This reference is a 5 kg bucket, suited to regular production in bakeries, pastry shops and dessert laboratories.
Product Profile
The cake gel is a concentrated emulsifier for aerated sponge mixtures. Used with eggs and sugar, it supports a light, even crumb and a stable structure that can be layered, rolled or finished with cream.
Common Mistakes to Avoid
Do not guess the dosage or add the product after the batter has already been finished: weigh the quantity per kg of batter and whip it with the egg and sugar phase. Do not refrigerate the bucket.
Storage
Do not refrigerate. Keep in a cool, dry place (around 10 C). Reseal after use. For professional use.
Distribution and Logistics
LAPA delivers across Switzerland (Zurich, Bern, Basel, Lucerne, Lugano, Geneva and Lausanne) from our Embrach warehouse, with partner carriers La Posta, Planzer, Galliker and Camion Transport. An ambient, long-life product ideal for stock-up orders.
Who It Is For
Bakeries, pastry shops and pastry laboratories that need fast, stable sponge batters for pan di Spagna, rolls, sheet cakes and spoon desserts in regular production.
