What is the ideal pH level for the perfect sponge cake?

The ideal pH level for the perfect sponge cake is slightly acidic, around 6 to 6.5. This pH range is essential because it contributes to the structure and texture of the cake. An acidic environment helps in stabilizing the egg whites during the whipping process, which is crucial for creating the airy, light texture characteristic of sponge cakes.

In this slightly acidic environment, proteins in the egg whites can unfold and create a strong foam when whipped. This foam is what gives a sponge cake its rise and volume, allowing it to be light and fluffy when baked. If the pH is neutral, which is around 7, the proteins do not stabilize as effectively, leading to a denser texture in the cake. Similarly, a highly acidic pH, around 5, could hinder the stability of the egg whites and affect the overall structure of the cake. A basic pH level, around 8 to 9, would also negatively impact the cake's ability to rise and can result in an undesirable texture. Therefore, maintaining a slightly acidic pH is key to achieving the perfect sponge cake.