TASK 1 - (ANGLE CAKE)

TASK 1- Week 1

On 21 feb we were given a task to experiment angle cake, and these are the objective...

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.

Group Task:

Varying the amount of folding...

1. 20 stroke ~ Follow the basic fomula, but fold only 5 strokes after each addition (a total 20 stroke)
2. 50 stroke ~ (Control)-Follow basic fomula
3. 80 stroke ~  Follow the basic fomula, but fold only 20 stroke after each addition (a total 80 stroke)

This are the Basic Ingredient

   10g           Sugar

           15g           Cake Flour

           41g           Egg Whites

   32g           Sugar

                   0.6g          Cream of Tartar

0.1g          Salt

Procedure:

Preheat oven to 350'F (177'C) except for procedure 6, which has separate baking directions.

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.

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.

Sift 1/4 of the flour-sugar mixture over the whites. fold in gently with 10 strokes using a rubber spatula.

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.

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).

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.

Baking until the surface springs back when touched lightly with a finger (-30 minutes). Record the baking time.

Cool in an inverted position with air circulating under the pan. When almost cool, remove from the pan.

CHART ANGEL CAKES

Treatment	Baking Time	Volume Before/after	Exterior Colour/shape	Texture of Crumb	Tenderness	Comments
1.Folding    a. 20x	27.20 min	85g / 60g	Brown / crack	Not crumb	10	Good
b. 50x	27.20 min	100g / 60g	Light brown / oval	Not crumb	13	Good
c. 80x	27.20 min	70g / 51g	Brown / crack	Not crumb	8	Good
2. Beating    a.Under	22 min	90g / 94g	Pale brown / not crack	Not crumb	9	Good
b. Over	25 min	90g / 80g	Pale brownish / light crack	Not crumb	11	Good
3. Cream     of Tartar    a. None	25 min	100g / 82g	Light brown / crack	Not crumb	7	Ok
b. 2x	16 min	99g / 80g	Light brown / no crack	Sticky	10	Ok
4. Flour    a. All     purpose	16 min	90g / 70g	Light brown / no crack	Sticky	7	Ok
b. 66%	16 min	90g / 80g	Light brown / crack	Sticky	6	Ok
c. 133%	29 min	100g	Brown / no	No crumb	8
d. Cornstarch	29 min	100g	Brown / no	Sticky	5
5. Sugar    a. 80%	27 min	95g	Brown / no	No crumb	10
b. 120%	22 min	90g / 65g	Light brown / no crack	No crumb	20	Under cooked
c. 162%	22 min	100g / 85g	Light brown / no crack	No crumb	16	Under cooked
d. Sucralose	20 min	90g / 65g	Dark brown	No crumb	18	Good