Angel Cakes

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 :)