1st week: Angel Cake

For the first week of class, we had to do an experiment on making Angel Cake in different conditions.

Some are given different strokes, some are given extra ingredients and some are given different volumes.

The Objective of this experiment is too:

1. To identify the best method for cooking an Angel Cake with optimum texture, volume, and tenderness,

2. Evaluate Angel Cakes according to accepted standards.

3. Explain the role of cream of tartar in an Angel Cake,

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

The basic formula for making Angel Cake are:

10 gram sugar

15 gram cake flour

41 gram egg whites

32 gram sugar

0.6 gram cream of tartar

0.1 gram/ a pinch salt

For our group, we had to do an experiment which is involving sugar in an Angel Cake. What we need to is to identify which is the best amount of sugar to make an Angel Cake. 

Before the task:

We need to prepare the ingredients for the angel cakes. All the ingredients are in the above picture. We also need to read the method and the procedure because each group were given a different task. After that, we started cooking.

During the task:

  1. The first one is Reduced sugar. We used the basic ingredients for the angel cake but we reduced the sugar from 10 gram to 8 gram only.

  2. The second one is Increased sugar. Same basic ingredients but we increased the sugar from 10 gram to     13 gram.

  3. The third one is Excess sugar. For this one we used 17 gram of sugar instead of 10 gram.

After all the ingredients are ready. We started preparing the cakes. 

After the task:

After all the cakes are cooked. We need to test the cakes by it's texture, volume, color, shape, and taste. 

Reduced sugar (left) Increased sugar (middle) Excess sugar (right)

The result table

*Click image to enlarge*

That's it from us. Thank you.