During our second class on 29 Jan 2010. Miss Nina have brief us what are task have been given to us. all the classmates have been divided into a few groups. each group should do 3 task. the task is to evaluate the different ingredient on the angel cake.
for my group, we have been given to complete 3 task according to 3 different procedure to make the angel cake.
We have been given the basic or standard recipe to make angel cake. at same time different procedure that already been change have been add on together.
10 g Sugar
15 g Cake flour
41 g egg whites
32 g sugar
0.6g Cream of tartar
0.1g Salt
method:
1. beat the egg white until the egg become foamy.
2. then add the double cream of tartar together with salt.
3. continue beating until the batter become thicker and slowly add on the 30gm sugar
4. beat until it bend over and add the mixture of cake flour and 10gm sugar.
5. ready to be cook for 30 minutes.
weight: 9.9 gm
2nd Procedure: change the use of the flour. rather than using cake flour, we have change it into all purpose flour.
method:
1. beat the egg white until the egg become foamy.
2. then add the cream of tartar together with salt.
3. continue beating until the batter become thicker and slowly add on the 30gm sugar
4. beat until it bend over and add the mixture of all purpose flour and 10gm sugar.
5. ready to be cook for 30 minutes.
weight: 7.9 gm
3rd Procedure: decrease the amount of the cake flour. instead of using 15 gm. we have reduce the amount. we only use 10 gm of cake flour
method:
1. beat the egg white until the egg become foamy.
2. then add the cream of tartar together with salt.
3. continue beating until the batter become thicker and slowly add on the 30gm sugar
4. beat until it bend over and add the mixture of the 10gm cake flour and 10gm sugar.
5. ready to be cook for 30 minutes.
weight: 8.8gm
after finish making the batter. all of three different batter have been fill up into the aliminium casing and ready for baking.
the whole of baking process takes around 50 minutes. the timing is a little bit exceed from it suppose to bake. while waiting for the cake to bake we keep on checking the progress every 15 minutes. to maintain the color.
here are the picture while the cake is still baking.
after we and our classmates have all finish baking our cake. we have display our cake on the table and evaluate every each of the cake. on that day, we can see and evaluate 11 types of cakes with different procedure. from our observation, we can conclude that every procedure have its own weakness based on the taste, texture and the color.
here are some of our cakes:
(the evaluation)
from the three different procedure of cakes that we have made, we can conclude that.
the cake will come up with different result according to the mistake that have been made.
example, procedure shows that we have put extra cream of tartar into the batter.
the taste of the cake become acidic and sour. the texture also sticky.
while, the color of the cake is brown because of the exceed baking time.
second procedure, we have change the type of flour for the cake, instead of using cake flour, we have replace it with all purpose flour. the texture is not too sticky and not to soft. and it also have affect the taste of the cake. the taste is a little bit tasteless.
third procedure, we have reduce the amount of the cake flour. it affect the texture. the cake become soft and the taste its sour because we can taste more cream of tartar.
hope that our explanation for this week is complete enough. see ya again. on the next report. assalamualaikum.
