Table 1.

Formulation of sponge cakes

Ingredients (per 100 g sponge cake)	Control	5%CTE	10%CTE	15%CTE	20%CTE
Cake flour	25.00	23.75	22.50	21.25	20.00
Clitoria ternatea extract	–	1.25	2.50	3.75	5.00
Baking powder	0.65	0.65	0.65	0.65	0.65
Egg yolk	25.35	25.35	25.35	25.35	25.35
Egg white	54.06	54.06	54.06	54.06	54.06
Rice bran oil	15.00	15.00	15.00	15.00	15.00
Sodium chloride	0.41	0.41	0.41	0.41	0.41
Sugar	30	30	30	30	30
Vinegar	0.63	0.63	0.63	0.63	0.63
Water	3.25	3.25	3.25	3.25	3.25
Vanilla flavour	2.5	2.5	2.5	2.5	2.5

Control, 5%CTE, 10%CTE, 15%CTE and 20%CTE: prepared with 0, 5, 10, 15 and 20% replacement of cake flour with Clitoria ternatea extract (CTE), respectively