EXPERIMENT 1 (ANGEL CAKE) 27 - JAN - 2010

ANGEL CAKE

Angel food cake is a type of cake that became popular in the U.S. in the late 19th century. It is sometimes referred to as Angel Cake and named because of its airy lightness is said to be the "food of the angels. Angel food cake requires that the egg whites be whipped until they are stiff, and gently folded into the other ingredients. For this method of leavening to work well, it is useful to have flour that has been made of softer wheat, causes angel food cake to have a very light texture and taste. It has led some detractors to liken the taste of the cake, as well as its appearance, to cotton.

BASIC FORMULA (ANGEL CAKE)

10 gram Caster Sugar

15 gram Cake Flour

41 gram Egg Whites

32 gram Caster Sugar

0.6 gram Cream of Tartar

A pinch of Salt 

METHOD:-

Preheat the oven to (177C). Line the bottom of aluminum foil loaf with wax pepper cut.
Mix flour with 10g of sugar together and set aside. Whisk the egg whites about 3-5 minutes in medium speed until the foamy stage, by using the electric mixer. 
After that add in a pinch of salt and 6 gram of cream of tartar, continue beat in high speed about 5-8 minutes; meanwhile gradually adding 32 g of sugar. Beat until the egg whites peaks just bend over.
After the egg whites is ready, stir it with 1/4 of flour-sugar mixture and fold gently with spatula about 10 strokes, do this process repeatedly until the total of folding strokes became 50. Pour the batter into the foil and bake the cake about 15 - 30 minutes, and it ready to serve.   

BEFORE THE TASK

1. Our group had been given a task 4 for experimenting, varying the amount and the type of flour.
   
2. For the early preparation, we had to prepare all the ingredients that had been given by measuring (scale ingredients accurately) each of   the ingredients 4 times for the each different amount of flour by follow the basic formula, meanwhile make sure your oven had been preheat.
   
3. First amount of flour is using a basic formula there for 15g of cake flour.
   
4. Second we had been task to decrease the cake flour into a total of 10g.
   
5. Third task, we increased the flour to a total of 20g. 
   
6. For the last task we have to replace the cake flour by using a 15g of cornstarch. 
   
7. Then we had been teach, how to do the method and procedure.
   

DURING THE TASK 

1. During the task we found, the batter cake of C and D had a leftover amount of batter. This is because the amount of flour that we use is more then others and the different type of flour (cornstarch) make the batter had a different volume.
2. In the first of 10 minutes bake, we found that the cake A and C started to rise and the color started to change into golden brown. For the cake B, the batter not to brown and the shape is maintain, maybe because we are using less cake flour.
3. 15 minutes gone, the batter of A, B, and C already finish baking.
4.  For the cornstarch batter (D), we saw that the cake still not finish yet bake after 20 minutes, because there still have the batter stick into wooden stick, but the texture already started to smooth and the cake had rise higher for other.
5. After 10 minutes, the batter D, had finish to bake; the color is a dark brown and had one big crack on cake surface.

AFTER THE TASK 

Working with basic formula is easier because all the combination of ingredients are consistence; the amount of cream of tartar can stabilize the egg white it make the cake rise become tender and sponge. The shape is maintained and it took about 15 minutes to finish the bake.

EXPERIMENT RECORD

 RECOMMENDATION 

1. Make sure you are using a correct ingredients and method in making a cake.
2. Folding the batter in 50-80 times and do not over beat will make the cake sank because beating job is to trap the air to make the batter moist and shiny.
3. Use a cake flour make the cake became smooth batter, do not use in a big amount of flour it will make the cake hard after bake and if you want to use a cornstarch put in little amount only because to much of it will make it more sticky.
4.  To stabilizing the egg white use a cream of tartar. Do not use too much because the will not rise.
5. Over sweet is not good for health and to much of sugar make the cake sticky to.

CONCLUSION

 

For the conclusion using a correct amount of ingredients is important and make sure you know how to do in a right method and procedure because in the end of the day you will get a good result. That is way follow the standard recipe is very important to make it as a guide for you. To learn for mistake, always record what you do wrong and what’s right. That is why we are doing this experimenting, to identifying the problem.