1st Report

29th Jan 2010

First we like to introduce ourselves, on the right that is (Aisha) then middle is (Aien) and left is (Eric).

Today we were given a menu. Which is to make an angel cake, the task that Chef Nina gave us is task 1a, 1b and 1c. The task is to do a little more stroke, as you can see task 1a is to add extra 20 strokes. As for 1b is to add extra 50 strokes and lastly 1c is to add extra 80 strokes.First of all these is the basic standard recipe and methods which had been given to us:

RECIPE :

Angel Cake….
= 10 g sugar
= 15g cake flour
= 41g egg white
= 32g sugar
= 0.6g cream of tartar
= 0.1g salt

METHODS :

1. Preheat oven to 350°F.
2. Line the bottom of each individual loaf pan (5”×2 ½”×2”) with wax paper cut to just fit. Do not grease the sides of the pan.
3. Sift flour and first weight (10g) 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 indicate differently in a specific series, add the cream of tartar and salt. (note: if it were been used, flavoring would be added with the cream of tartar.) Continue beating fast, while gradually adding 32g sugar. Beat the whites until the peak just bend over.
4. Sift ¼ of the flour sugar mixture over the whites. Fold in gently with 10 strokes using a rubber spatula.
5. 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.
6. Sift the final ¼ of the flour sugar mixture over the foam and fold 20 stokes to completely blend the mixture (making a total of 50 folding strokes with rubber spatula).
7. Gently push and weigh 99g of the batter into the pan. Finish baking all of the cake in the oven before placing next.
8. Bake until the surface springs back when touched lightly with your finger. Record the baking time.
9. Cool in an inverted position with air circulation under the pan. When almost cool, remove from the pan.

PROCEDURE :

1.Varying the amount of folding

a. 20 strokes--- Follow the basic formula, but fold only 5 strokes after each addiction (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).

2.Varying the amount of beating of the whites

a. Under-beating--- Prepare the basic formula, beat the whites only to the point where they will not quite hold on a peak.

b. Over-beating--- Prepare the basic formula, but beat the whites until they are brittle and dry.

3.Varying cream of tartar

a. No cream of tartar-- Prepare the basic formula, but omit the cream of tartar.

b. Double cream of tartar--- Prepare the basic formula, but use double (1.2 g) cream of tartar.

4.Varying the amount of the type of flour

a. Decreased cake flour--- Prepare the basic formul

a, but decrease cake flour to a total of 10 g.

b. Increased cake flour--- Prepare the basic formula, but increase cake flour to a total of 20 g.

c. Cornstarch--- Prepare the basic formula, but omit cake flour and replace with 15 g of corn starch.

5.Varying sugar

a. Reduced sugar--- Prepare the basic formula, but use only 8 g for the first sugar weight and only 26 g sugar for the second weight.

b. Increased sugar--- Prepare the basic formula, but use 13 g sugar for the first weight and 38 g sugar for the second weight.

c. Excess sugar--- Prepare the basic formula, but use 17 g for the first weight and 50 g for the second weight.

Task 1a

This wasn’t a hard experiment, we just follow according to the standard recipe and methods given. Later just only by doing 20 strokes while adding the flour sugar mixture.

Our first try was a failure.

Task 1b

Task 1b is almost the same as task 1a. there is just a little changes in the quantity of strokes. Just followed the standard recipe and methods. Then only do 50 strokes while adding the flour sugar mixture.

Task 1c

The last task is also the same, just followed the standard recipe and methods. Then only do 80 strokes while adding the flour sugar mixture.

Time for baking.

The time we started baking was at 10:49am.

11:20am. The size of the cake rised double and it looks all white.

All done!
All the cakes was completely bake at 11:26am. Now is the time for the LAB TEST!!!

1a cake look pretty normal, its size appears to be smooth and size to it tip. The texture itself is soft and has the taste of salt and sweet. The cake looks brown.

Well as for 1b it looks a little more brown and the size itself has shrunk. Not only that, the taste is kind of outward with the stick texture.

And for 1c, the cake also shrunk and the colour itself are more darker compared to the others. It is very sticky.

Final Result Of The Whole Class

At the end of the experiment, there are few results of angel cake. For example, there are crunchy, soft, and even moist type of cake. We also get to learn by using various type of ingredient and technique,we will get different types of unique taste and texture.

Students participating in task....

This is all for our 1st report~