1st Experiment

 1^st Experiment

For the first week experiment we have given to do angel cakes. Each group has been give task to make angel cake by following basic formula but with different procedure.

The objective for this experiment is :

1. outline the best method for making an angel cake with optimum texture, volume, and tenderness.
2. evaluate angel cakes according to accepted standards.
3. relate the effect of mixing to the texture, volume, and tenderness of angel cakes.
4. explain the role of cream of tartar in an angel cakes.
5. interpret the effect of sugar on flavor, tenderness, volume, and texture of angle cakes.
6. describe the interrelationship of sugar (or alternative sweetener) and gluten development in angler cake.
7. relate the effect of foam development on texture, volume and tenderness of angel cakes.
8. explain the influence of baking conditions in determining quality of angle cake.
9. compare the merits of all purpose and cake flour in preparation of angel cake.

The basic formula for angle cake is:

10 gram sugar

15 gram cake flour

41 gram egg whites

32 gram sugar

0.6 gram cream of tartar

0.1 gram salt

 Cooking method:

1. preheat oven to 350’F (177’C)
2. line the bottom of each individual loaf pan (5’’ x 2 2/1 x 2’’) with wax paper cut to inst fit do not grease the side pan.
3. sift flour and first weight (10 g) of sugar together and set aside. Beat the egg whites together to the foamy stage, using an electric mixer (same kind for all parts of the experiment). Unless indicated differently in a specific series, add the cram of tartar and salt. (note: if it were being used, flavoring mould be added with the cream of tartar.) continue beating on the faster mixer setting while gradually adding 32 g sugar. beat the white until the peaks just bend over.
4. sift ¼ of the flour – sugar mixture over the white. Fold in the gentle with 10 strokes using a rubber spatula.
5. sift the second ¼ of the flour – sugar mixture over the white and fold in gently with 10 strokes, followed by the same process for the third addition.
6. sift the final ¼ of the flour – sugar mixture over 20 strokes to completely blend the mixture (making a total of 50 folding strokes with the rubber spatula). Gently push and weight 99 g of the better into the pan. Finish all of the cakes being baked in one oven before placing them all in the oven at the same time.
7. bake until the surface spring back when touched with air circulating finger (-30 minutes). record the baking time
8.  cool in an inverted position with air circulating under the pan. When almost cool, remove from the pan.

For this experiment our group has been given task to make varying the amount of folding. We have to do 20, 50, and 80 strokes.

a)      20 strokes – follow the basic formula, but fold only 5 strokes after each addition(a   total of 20 strokes).

b)      50 strokes (control) – follow the basic formula

c)      80 strokes – follow the basic formula, but fold 20 strokes after each addition (a total of 80 strokes).

                 

                                                PICTURE OF THE EXPERIMENTS

This after we do 8O strokes

Then, put in the aluminum cup and baked it 350’F

The result



Final result for angel cake


click image to enlarge

After the experiment:-

 We had the result for our experiment and we combine and wrote in our book record.

1. In our result the increase folding strokes the texture of crumb become.
2. every folding make texture differently
3. the weight is different when we folding in different number.