Hallo guys, this is our first experiment which is Angel Cake. This experiment will given a different task from other groups. The objectives of this experiment:-
- The best method for making an angel cake with optimum texture, volume, and tenderness.
- Evaluate angel cakes according to accepted standards.
- Relate the effect of mixing to the texture ,volume, and tenderness of angel cake.
- Explain the role of cream of tartar in an angel cake.
- Interpret the inter relationship of sugar (or alternative sweetener) and gluten development in angel cake.
- Explain the influence of baking condition determining quality of angel cake.
- Compare the merits of all purpose and cake flour in preparation of angel cake.
This are the basic formula for Angle Cake:-
10g Sugar
15g Cake flour
41g Egg white
32g Sugar
0.6g Cream of tatar
0.1g Salt
Method:-
- Preheat oven to 350F (177c) except for produce 6 which has separate baking directions. Line the bottom of each individual loaf pan (5” x 2 ½” X 2) with wax paper cut to fit. Do not grease the sides of the pan.
- Sift flour first weight (10g) of sugar together and set sides. Beat the egg white together to the foamy stage , using electric mixer (same kind for all parts of the experiments)
- Unless indicated differently in a specific series, add the cream of tartar and salt (note: if it were being used, flouring would be added with the cream of tartar) continue beating on the faster mixer setting while gradually adding 32g sugar.
- Beat the whites until the peaks just bend over. Sift ¼ of the flour-sugar mixture over the whites.
- Fold in gently with 10 strokes using a rubber spatula.
- Sift the second ¼ of the flour-sugar mixture over the whites and fold in gently with 10 stokes, followed by the same process for the third addition
- Sift the final ¼ (making a total of 50 folding strokes with the rubber spatula.
- Gently push and weight 99g of the better into the pan.
- Finish all of the cakes being baked in one before placing them all in the oven at the same time. Bake until the surface springs back when touched lightly with air circulating under the pan, less than 30 minutes.
- When almost cool, remove from the pan.
Before we start our experiment, Chef Zaid would give a task to each groups. This are the task that given by Chef Zaid.
!) Increased cake flour-Prepare the basic formula, but increase cake flour to a total of 20g.
The ingredients
Sift flour and sugar
Beat the egg until foamy
Add cream of tartar,salt and sugar. Mix together.
Sift 1/4 of the flour-sugar mixture.
Fold in gently with 10 strokes. (until 50 folding)
Gently push and weight 100g of the batter into the pan and baked
Before baked
Final product
2) Cornstarch-Prepare the basic formula, but omit cake flour and replace with 15g of corn starch.
The ingredients
(The procedure is the same with the main product but replace with 15g of corn starch)
Before baked
After baked
3) Reduced sugar-Prepare the basic formula, but use only 8g for the first sugar weight and only 26g sugar for the second weight.
The ingredients
The procedure is the same with the main product butuse only 8g for the first sugar weight and only 26g sugar for the second weight.
Gently push and weight 100g of the batter into the pan and baked
After baked
After the task:-
After all the cakes are cooked. We need to test the cakes by it's texture, volume, color, shape, and taste.
This are the record after we tasted the different Angel Cakes.
|
Treatment
|
Baking time
|
Volume before baked
|
Volume after baked
|
Color
|
Shape
|
Texture of crumb
|
Tenderness (a chew)
|
Comments
|
|
1. Folding
a. 20x
|
27.2 min
|
85 gm
|
60 gm
|
Brown
|
Crack
|
No crumb
|
10x
|
Sticky and hard
|
|
b. 50x
|
27.2 min
|
100 gm
|
60 gm
|
Light brown
|
Oval
|
No crumb
|
13x
|
Sticky and hard
|
|
c. 80x
|
27.2 min
|
70 gm
|
51 gm
|
Brown
|
Crack
|
No crumb
|
8x
|
Sticky and hard
|
|
2. Beating
a. Under
|
22 min
|
90 gm
|
94 gm
|
Brown
|
No crack
|
No crumb
|
16x
|
The cake is sodden
|
|
b. Over
|
25 min
|
90 gm
|
80 gm
|
Pale brown
|
No crack
|
No crumb
|
12x
|
Chewy and hard
|
|
3. Cream of tartar
a. None
|
25 min
|
100 gm
|
82 gm
|
Light brown
|
Crack
|
No crumb
|
10x
|
Not balance
|
|
b. 2x
|
16 min
|
99 gm
|
80 gm
|
Light brown
|
No crack
|
Sticky
|
7x
|
Little sour
|
|
4. Flour
a. All purpose
|
16 min
|
90 gm
|
80 gm
|
Light brown
|
No crack
|
Sticky
|
6x
|
Little chewy
|
|
b. 66% cake
|
16 min
|
90 gm
|
70 gm
|
Light brown
|
Crack
|
Sticky
|
8x
|
Sweet
|
|
c. 133% cake
|
29 min
|
100 gm
|
80 gm
|
Brown
|
No crack
|
No crumb
|
5x
|
Taste like bread
|
|
d. cornstarch
|
29 min
|
100 gm
|
75 gm
|
Brown
|
No crack
|
Sticky
|
10x
|
Cotton candy
|
|
5. Sugar
a. 80% sugar
|
27 min
|
95 gm
|
80 gm
|
Brown
|
No crack
|
No crumb
|
20x
|
Roti boy
|
|
b. 120% sugar
|
22 min
|
90 gm
|
70 gm
|
Light brown
|
No crack
|
No crumb
|
16x
|
Too sweet
|
|
c. 162% sugar
|
22 min
|
100 gm
|
65 gm
|
Light brown
|
No crack
|
No crumb
|
18x
|
Little chewy
|
|
d. Sucralose
|
20 min
|
90 gm
|
65 gm
|
Dark brown
|
Crack
|
No crumb
|
10x
|
Honey to strong
|
THANK YOU :)
