Today was our group's first practical class in the kitchen, we started out with a briefing given by Miss Nina about our class and what preparation we need for this whole semester.
Later she gave us a manual of the tasks we need to do for today's class. Today's experiment was about cakes. We are doing some sort of a small research to see the results of the cake by doing some experiment for an instance, what will happen to the cake if we added an extra ingredient, or we over do the steps etc.
This was the recipe that we received from our lecturer Miss Nina. But some changes has been made on that day such as we did not use an electric mixer instead we use a wire whisk.
10g Sugar
15g Cake Flour
41g Egg Whites
32g Sugar
1.0g Cream Of Tartar
0.1g Salt
Preheat oven to 350F(177C) except for procedure 6,which has separated baking directions.
Line the bottom of each individual loaf pan (6"x21/2"x2") with wax paper cut to just fit.
DO NOT grease the sides of the pan
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 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 32g sugar. Beat whites until peaks just bend over. Sift 1/4 of the flour-sugar mixture over the whites. Fold in gently with 10strokes using a rubber spatula. Sift the second 1/4 of the flour-sugar mixture over the whites and fold in gently with 10strokes, followed by the same process for the third addition. Sift the final 1/4 of the flour-sugar mixture over the foam and fold 20strokes to completely blend the mixture. (making a total of 50 folding strokes with the rubber spatula). Gently push and weight 99g 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. Bake until the surface springs back when touched lightly with a finger (~30minutes). Record the baking time. Cool in an inverted position with air circulation under the pan. When almost cool, remove from the pan.
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Our group were assigned to do two tasks.
1st task : Over-beating :- Prepare the basic formula, but beat the whites until they are brittle and dry.
2nd task : No cream of tartar :- Prepare the basic formula, but omit the cream of tartar.
1'st task ingredients
2'nd task ingredients
Faaiz chosed to do the 1st task, whereas Kak Nor did the second. While they were busy, Puteri prepared the ingredients and was in charged to follow the steps and procedures for both task. So all members was not left out and had something to do during the class.
Over-beaded egg whites
The complete batter of the Over-beaded egg whites(left) and the No Cream Of Tartar(right)
After the batter was complete, the pan must first be layered with a grease paper at the bottom. We distributed the batter accordingly,following what was told in the manual.
At first we thought that we should weight the ingredients. But later found out that each mixture was perfectly enough to fit a pan. So instead of weighting it,we just pour all the batter into the greased pan.
Kak Nor greasing the bottom of the pan before laying it with grease paper.
Pouring the batter into the pan.
After all the batter was poured into the baking pan, we then sits the cake on the aluminium tray and placed it into the oven to bake for 30minutes. After the cake was turn golden/light brown, it is then ready to be examine.
The cake looks like after 20minutes in the oven.
This is the result of the over-beaded egg whites cake.
This is the cake that we didn't add in the Cream Of Tartar.
After about 3minutes or so, the cake begins to shrink from its normal size. We then tasted it and record the results of the cakes. (results is placed below)
No Cream Of Tartar
Over-beaded egg whites
This is what the cakes looks like after 5minutes, it seems as the cake is easily separated from the baking pan.
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Over-Beat Egg
Baking time : 35minutes
Volume : Decreased after 2minutes
Exterior : Color - Very light brown
Shape- Flat
Texture Of Crumb : Soft
Tenderness : Soggy & Chewy (3times)
Comments : A little bit sour
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No Cream Of tartar
Baking time : 35minutes
Volume : Decreased after 2minutes
Exterior : Color - Light brown
Shape- Quite flat
Texture Of Crumb : Brittle & Hard
Tenderness : Soggy & Chewy (5times)
Comments : Chewy but sweet
