Sugar (for the sponge cake)

Description

Sugar for sponge cake is a finely granulated, white crystal with a pure, sweet taste and a slightly shiny texture, which dissolves quickly in eggs and mixtures, giving the cake a delicate, even sweetness without noticeable grains. In baked goods like sponge cake, it helps create a light, airy structure by stabilizing the egg foam. Nutritionally, it is almost exclusively a source of sucrose, providing about 387 kcal per 100 g (mainly carbohydrates), with no protein, fat, or vitamins; it serves as a quick source of energy, but when consumed in excess, it increases the risk of cavities, weight gain, and metabolic disorders, so it is advisable to use it in moderation. In the kitchen, it works well not only in sponge cakes but also in creams, pastries, drinks, and caramelization. Store it in an airtight container in a dry, cool, and dark place, away from strong odors and moisture, to prevent clumping.