Baumkuchen is a kind of spit cake from German cuisine. It is also a popular dessert in Japan. The characteristic rings that appear when sliced resemble tree rings, and give the cake its German name, Baumkuchen, which literally translates to “tree cake” or “log cake”. 

Baumkuchen ingredients are typically butter, eggs, sugar, vanilla, salt, and flour. Baking powder is not considered a traditional ingredient. The ratio of flour, butter and eggs is typically 1:1:2 respectively (i.e., 100 grams of flour, 100 grams of butter and 200 grams of eggs). The recipe can be varied by adding other ingredients, such as ground nuts, honey, marzipan, nougat and rum or brandy, to the batter or filling. Additionally, Baumkuchen may be covered with sugar or chocolate glaze. With some recipes, the fully baked and cooled Baumkuchen is first coated with marmalade or jam, and then covered with chocolate. 

Cakes have a long tradition as a sweet temptation. In addition to numerous local specialties, some formulations are popular all over the world.  

We offer food performance ingredients for cake applications such as aerating emulsifiers (Spongolit®). 

A premium range of aerating emulsifiers with proven performance in all types of cakes such as sponge cakes, pound cakes, swiss rolls, muffins and household mixes. All Spongolit® types improve batter density, viscosity, crumb texture and structure as well as cake volume. Spongolit® makes it possible to use an all-in method and ensures safe, easy processing.