Which term describes beating eggs and sugar to incorporate air and create a light batter, often used in sponge cake preparation?

• A. Creaming
• B. Whipping
• C. Folding
• D. Kneading

Answer: (B)

Whipping is the process of beating eggs with sugar to trap air and expand the batter, creating a light, airy texture ideal for sponge cakes. The vigorous mixing introduces many tiny air bubbles and stabilizes them with the proteins in the eggs, so the mixture rises as it bakes. Sugar helps strengthen the foam, so the air stays distributed rather than deflating. This approach provides leavening without relying on fat or gluten development. In contrast, creaming uses butter and sugar to trap air, folding gently mixes in ingredients without breaking foam, and kneading develops gluten in dough—none of which achieve the same light, airy structure needed for sponge cakes.