Experiment 1- Angelic Cake

AHMAD AZRI BIN ZAINAL

KJC 0850095

MUHAMMAD FAHMI BIN ABDUL LATIFF

KJC 0870322

MUHAMAD AMMAR BIN BAHARON

KJC0870326

Introduction

In the first experiment, our group have given a task to varying the cream of tartar in the instructional recipe of Angle Cake. We just need to follow as the basic formula of the angle cake but in the amount of ingredient and different of procedure. As the result, we can see in the table of result according to the different procedure with comment from other group from their experiment.

Instructional Recipe – Part A ( No cream of Tartar)

Angle Cake

Ingredient

Sugar 10g

Cake Flour 15g

Egg whites 41g

Sugar 32g

Salt 0.1g

Procedure

1. Prepared the mise en place.

2. sift the flour and weight 10g sugar together and a set aside.

3. beat the egg whites together to the foamy stage with using the electric mixer.

4. beating on the fastest mixer setting while gradually adding 32g sugar. Beat the whites until the peaks just bend over.

5. Sift ¼ of the flour-sugar mixture over whites. Fold in gently with 10 strokes using a rubber spatula.Sift the second ¼ of the flour-sugar mixtures over the whites and fold in gently with 10 strokes, followed by the same process for the for the third addition.

6. Lastly sift the final ¼ 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).Gently push the batter in the baking pan. Finish all of the cakes being baked in one oven before placing them all in the oven at the same time.

7. Baked the cake in the oven in the 350 F (177 C) over 30 minutes.

Instructional Recipe – Part B (Double cream of Tartar)

Angle Cake

Ingredient

Sugar 10g

Cake Flour 15g

Egg whites 41g

Sugar 32g

Cream of Tartar 0.6g x 2 = 1.2g

Salt 0.1g

Procedure

1. Prepared the mise en place.

2. sift the flour and weight 10g sugar together and a set aside.

3. beat the egg whites together to the foamy stage with using the electric mixer.

4. Then, add double cream of tartar in the first part of the experiment.

5. beating on the fastest mixer setting while gradually adding 32g sugar. Beat the whites until the peaks just bend over.

6. Sift ¼ of the flour-sugar mixture over whites. Fold in gently with 10 strokes using a rubber spatula.Sift the second ¼ of the flour-sugar mixtures over the whites and fold in gently with 10 strokes, followed by the same process for the for the third addition.

7. Lastly sift the final ¼ 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).Gently push the batter in the baking pan. Finish all of the cakes being baked in one oven before placing them all in the oven at the same time.

8. Baked the cake in the oven in the 350 F (177 C) over 30 minutes.

Treatment	Baking Time	Volume	Exterior		Texture of Crumb	Tenderness (#chews)	Comments
			Color	Shape
1. Folding a. 20x	14 min	Less	Brown	Flat	Bad	Stick together	Bad
b. 50x	15 min	Maintain	Brown	Small crack	Bad	Stick together	Recommended
c. 80x	16 min	More	Dark Brown	Over crack	Very soft	Very soft	Just Nice
2.Beating a. Under	20 min	Maintain	Light Brown	Just nice	Soft	Not so chew	Recommended
b. Over	20 min	Less	Pale Brown	Shrinking	Soft	Soft	Not really good
3. Cream of Tartar a.None	30 min	Maintain	Light Brown	Crack	Too soft	Easy to chew	Sweet as Cotton Candy
b. 2x	30 min	Maintain	Golden Brown	Well Baked	Not too soft	Smooth chew & melt in mouth	Sweet as Bahulu
4. Flour a. All purpose	15 min	Maintain	Brown	Lots of air hole	Just good & nice	Tender	Sweet salted
b. 66% cake	15 min	Flat	Light	Fine	Sticky	Sticky	Fine
c. 133% cake	15 min	Maintain	Light	Fine	Sticky	Soft	Fine
d. Cornstarch	15 min	Maintain	Over cooked	Very Fomy	Sticky	Oversoft & Sticky	Not Enough Taste
5. Sugar a. 80% sugar	25 min	Overflow	Brown	Over fine	Fine	Chew	Sweet
b. 120% sugar	25 min	Less	Normal	Fine	Sticky	Chew	Recommended
c. 162% sugar	25 min	Maintain	Light Brown	Very bad	Sticky	Sticky	Sweets

Conclusion

Cream of tartar is important to stabilize the white eggs and sugar to became the meringue .