Experiment 1 - Angel Cakes

Bismillah..
Assalamualaikum :)

On the 27th January 2011,  we have done our first experiment which is the Angel Cakes. In this experiment,  each group(consist of 5 members)  has been given a task to make Angel Cakes by the same formula but in the different procedures.

Here are the objectives of the experiment ;

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 Cake.

4. Explain the role of cream tartar  in Angel Cake.

5. Interpret the effect of sugar on flavor, tenderness, volume and texture of Angel Cake.

6. Describe the interrelationship of sugar (or alternative sweetener) and gluten development in Angel Cake.

7. Relate the effect of foam development on texture, volume, and tenderness of Angel Cake.

8. Explain the influence of baking conditions in determining quality of Angel Cake.

9. Compare the merits of all purpose and cake flour in preparation of Angel Cake.

The Basic formula of Angel Cake

Ingredients ;

10g            Sugar
15g           Cake Flour
41g           Egg Whites
32g           Sugar
0.6g          Cream of Tartar
0.1g          Salt

 Method ;

1. Preheat oven to 350'F (177'C) except for procedure 6, which has separate baking directions.
2. Line the bottom of each individual loaf pan (5" x12 1/2" x2") with wax paper cut to just fit. Do not grease the sides of the 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 cream of tartar and salt. (Note: if it were being used, flavoring would be added with the cream of tartar). Continue beating on the fastest mixer setting while gradually adding 32 g sugar. Beat the whites until the peaks just bend over.
4. Sift 1/4 of the flour-sugar mixture over the whites. fold in gently with 10 strokes using a rubber spatula.
5. Sift the second 1/4 of the flour-sugar mixture over the whites and fold in gently with 10 strokes, followed by the same process for the third addition.
6. Sift the final 1/4 of the flour-sugar mixture over the foam and fold 20 strokes to completely blend the mixture (making a total of 50 folding strokes with the rubber spatula).
7. Gently push and weight 99 g of the batter into the pan. Finish all of the cakes being baked in one oven before placing them all in the oven at the same time.
8. Baking until the surface springs back when touched lightly with a finger (-30 minutes). Record the baking time.
9. Cool in an inverted position with air circulating under the pan. When almost cool, remove from the pan.

Before the experiment, we are having a short briefing about the experiment on what we are going to do on that day. Groups are all divided into 5 with different tasks.



Group task ;

Our task on Angel Cake's experiment

Varying the amount and type of flour

1. Decreased cake flour - Prepare the basic formula, but decrease cake flour to a total of 10g.
2. Increased cake flour - Prepare the basic formula, but increase cake flour to a total of 20g.
3. Cornstarch - Prepare the basic formula, but omit cake flour and replace with 15g of cornstarch.

Pictures during the experiments ;



Ingredients of Angel Cake



During the progress

The team members

Before baking

1. Cornstarch

2.Decrease cake flour

3. Increase cake flour

4. The Angel Cake before bake

Baking Time :)

Final Result : After baking 23 minutes

i. Cornstarch

ii. Decrease cake flour

iii. Increase cake flour

iv. Before baking the Angel Cake

Final result of the whole experiments ;

*click image to enlarge*

 

After the experiment, we combine all the experiment and wrote down all the result and compare it.

 

As for our group tasks, we can conclude that;

1. Different amount and type of flour can effect the cake.

2. Decreasing the amount of flour makes the cake become  

3. Increasing the amount of flour makes the cake become harder.

4. Using cornstarch can make the cake chewy and it is not suitable to use for making cake.