first

salam.

on 27 of January 2010
our 1st class of Food Innovation and design

we've been briefed about the class by our lecturer
miss nina


in our 1st class..

we experimented and studied about

ANGEL CAKE

each group been given different tasks n method by our lecturer to examined
the final result of each cake.

miss nina gave us question no.3b and 4a

question 3b was
double cream of tartar

while for question 4a was
all purpose flour






but before we started our preparation for the cake
we need to preheat the oven at 350F




our 1st cake was


ANGEL CAKE WITH ALL PURPOSE FLOUR

before we started our 1st cake we've to prepared the products.

1og SUGAR

15g ALL PURPOSE FOUR

41g EGG WHITE

32g SUGAR

0.6g CREAM of TARTAR

0.1g SALT

then we need to prepared a loaf pan filled with paper as it based.

1st step

mix white egg with sugar(32g) then beat until it foamy



after the mix product foamy (5-8minutes)

2nd step
then add the cream of tartar(1.2g or pinch of tartar)

continue beating the mixture for a while.
(we beat the mixture for about 5 minutes)

3rd step
then added some of the sugar (10g) onto the mixing bowl

4th step
after beat the mixture for a while
we then added the cake flour (15g)

started from that point,
we sifted the mixture gently

we sifted the mixture about 10 strokes using spatula

5th step
after it done,
we pour the mixture onto a loaf pan.


we filled the mixture onto the loaf pan on exact of 90g

final step
as the final step,we baked the mixture for 20minutes.

as the result......




the 'double cream of tartar angel cake'

COLOUR : pale@grey
SHAPE : the sizes of this cake is seems to be quite shrunk
and litle bit of crack on top of the cake
VOLUME : decrease
TEXTURE OF CRUMB : crunchy@hard to chew
TENDERNESS : hard to chew

as we want the result accurately
we given our friends from the different group to taste our product.

and most of them COMMENTED

'THE CAKE TOO SALTY and THE CAKE TOO CRUNCHY'










for our 2nd cake.

ANGEL CAKE WITH DOUBLE TARTAR CREAM

before we started the method,as usual we need to prepared the ingredients 1st
and ready the loafpan filled with paper as it based


as we took a brief look method for this cake
is same as our 1st cake.

1og SUGAR

15g CAKE FLOUR

41g EGG WHITE

32g SUGAR

1.2g CREAM of TARTAR

0.1g SALT



1st step
using mixing bowl n wire whip

we beat white egg and the sugar(32g)

beat the ingredients for 10 minutes until the mixture turn foamy.



2nd step
after the ingredients turn foamy,we added cream of tartar(0.6g)
and remaining sugar(10g)

beat for about 10 minutes


3rd step
as the mixture turn foamy,we added all purpose flour(15g)

we sifted the mixture gently


4th step
we then pour the mixture onto the loaf pan
we again need to filled the loaf pan with 90g of mixture.


final step
for the final step,we bake the cake for about 20 minutes



as the result...


the 'angel cake with all purpose flour'
COLOUR : golden brown
SHAPE : increase and fluffy
VOLUME : increase
TEXTURE OF CRUMB : soft and easy to shoose
TENDERNESS : soft

as we want the result accurately
we given our friends from the different group to taste our product.

and most of them COMMENTED

'THE CAKE WAS TOO SOUR AND MOIST INSIDE'

p/s:i still figured out how to put 'report table' onto this blog