Sponge cake

Nutrilac® has many functionalities that will benefit your sponge cake production. As an excellent air incorporator Nutrilac® ensures that your sponge cakes will be more fluffy and light in structure. Its water-binding properties create a more moist texture and increase sliceability which will reduce waste during production.

Besides being easy to add in your production, with Nutrilac® you even have the option of reducing the content of egg in your sponge cake, as Nutrilac® provides a good whip-ability resulting in a nice texture and light cake even with egg reduction.


  • Air incorporation
  • Better stability
  • Crumb texture
  • Moistness
  • Freshness
  • Sliceability
  • Neutral taste base
  • Egg reduction