Angel Cake

Assalamualaikum... Hi everyone...This is our first experiment which is Angel Cake...

OBJECTIVE

• Making an angel cake with optimum texture, volume,and tenderness.
• Evaluate angel cake according to accepted standards.
• Relate the effect of mixing to the texture,volume, and tenderness of angel cake.
• Explain the role of cream of tartar in an angel cake.
• Interpret the effect of sugar on flavor, tenderness, volume, and texture of angek cake.
• Describe the interrelationship of sugar ( or alternative sweetener ) and gluten development in angel cake.
• Relate the effect of foam development on texture, volume, and tenderness of angel cakes.
• Explain the influence of baking condition in determining quality of angel cake.
• Compare the merits of all purpose and cake flour in preparation of angel cake. 

This is the basic ingredient for making Angel Cake..

15g Cake flour 

 10g Sugar

41g Egg Whites

32g Sugar

0.6g Cream of tartar

0.1g Salt

METHOD:-

• Preheat oven to (350F (177C) except for procedure 6, which has seperate baking directions.
•    Line the bottom of each individual loaf pan (5" x 21/2"x2") with wax paper cut to inst fit. Do not grease the sides of the pan.
• Sift flourand first weight (10g) of sugar together and set aside.Beat the egg whites to gether 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.
• Continue beating on the fastest mixer setting while gradually adding 32g 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 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 stokes to completely blend the mixture (making a total of 50 folding strokes with the rubber spatula). 
• Gently push and weight 100g of the batter into a 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 (-30 minutes). Record the baking time. 
• Cool in an inverted position with air circulating under the pan. When almost cool, remove from the pan.  

Before start Chef Zaid give task to  each  group  to complete this experiment. So we divide the task to the group members.

1) Double cream of tartar- prepare the basic formula, but use double , (1.2g) cream of tartar.

Ingredient 

Beat the egg white until foamy stage.Add the cream of tartar , salt and mix  together.

Add sift 1/4 flour- sugar mixture over the egg white. Fold in gently 10 strokes ( untill 50 stokes)

Remove from the bold put in the pan and weight 100g of the batter.

Before Bake

After Bake

2) All prurpose flour- Prepared the basic fomula, but use all purpose flour in place of cake flour.

Ingredient

Repeat the same step with the basic but put all purpose flour in place of cake flour.

Put all purpose flour fold in gently 10 stokes (untill 50 stokes)

Before Bake

After Bake

3) Decrease cake flour - Prepare th basic formula, but decrease cake flour to a total of 10g.

 Ingredient

This also same with the other, but this time we decreased cake flour to a total of 10g.

Fold 10 stokes ( untill 50 strokes)

 

 Before Bake

After Bake

After finish bake we record the baking time.We cool it first in an inverted position with air circulating under the pan. When almost cool, remove it from the pan. Than we record exterior color and shape, texture, tenderness, volume before bake and after bake.

 The result of all the angel cake with different task that give by chef ..

Treatment	Baking time	Volume before baked	Volume after baked	Color	Shape	Texture of crumb	Tenderness (a chew)	Comments
1. Folding a. 20x	27.2 min	85 gm	60 gm	Brown	Crack	No crumb	10x	Sticky and hard
b. 50x	27.2 min	100 gm	60 gm	Light brown	Oval	No crumb	13x	Sticky and hard
c. 80x	27.2 min	70 gm	51 gm	Brown	Crack	No crumb	8x	Sticky and hard
2. Beating a. Under	22 min	90 gm	94 gm	Brown	No crack	No crumb	16x	The cake is sodden
b. Over	25 min	90 gm	80 gm	Pale brown	No crack	No crumb	12x	Chewy and hard
3. Cream of tartar a. None	25 min	100 gm	82 gm	Light brown	Crack	No crumb	10x	Not balance
b. 2x	16 min	99 gm	80 gm	Light brown	No crack	Sticky	7x	Little sour
4. Flour a. All purpose	16 min	90 gm	80 gm	Light brown	No crack	Sticky	6x	Little chewy
b. 66% cake	16 min	90 gm	70 gm	Light brown	Crack	Sticky	8x	Sweet
c. 133% cake	29 min	100 gm	80 gm	Brown	No crack	No crumb	5x	Taste like bread
d. cornstarch	29 min	100 gm	75 gm	Brown	No crack	Sticky	10x	Cotton candy
5. Sugar a. 80% sugar	27 min	95 gm	80 gm	Brown	No crack	No crumb	20x	Roti boy
b. 120% sugar	22 min	90 gm	70 gm	Light brown	No crack	No crumb	16x	Too sweet
c. 162% sugar	22 min	100 gm	65 gm	Light brown	No crack	No crumb	18x	Little chewy
d. Sucralose	20 min	90 gm	65 gm	Dark brown	Crack	No crumb	10x	Honey to strong