First Experiment: Angel Cake (Fraken-Angel Cake)

Joking, this isn't actually our final product

if it is.. then this would not be

the Food Innovations & Design subject.

Anyway, our first

frakenfood is Angel Cake

(frakenfood actually refers to genetically modified food

but since this is kind off like experimenting in the kitchen

instead of cooking we make it sound like we're being scientist instead)

So let's begin! 


In this experiment, our group has been given task to make angel cake by:
1. Varying the amount of folding 

• 20 strokes
• 50 strokes 
• 80 strokes 

2. Varying the amount of beating of the whites:

        a. Under-beating - beat the whites (until not quite hold peak)
b. Over-beating - beat the whites (until brittle and dry)

Here's the ingredients

A

• Sugar - 10 gm
• Cake Flour - 15 gm 

  B

• Egg white - 41 gm 
• Sugar - 32 gm 
• Cream of tartar - 0.6 gm 
• Salt - 0.1 gm

*All the ingredients for these 5 experiments are in the same amount.

Method:

1. Preheat the oven to 180°C.

2. Sift the flour and add in sugar. Stir well.

3. Beat the egg white until foamy and add in the cream of tartar and salt

until well mixed.

4. Add the sugar until the whites becomes meringue.

(ehem3, no accessories in the kitchen please :-P)

5. Add a quarter of flour to the batter and fold by the following amount of strokes. 

Folding process

The batter

Before

&

After (WAY different than the first picture :-P)

Here are the results.

  

Treatment	Baking time	Volume	Exterior		Texture of Crumb	Tenderness (chews)
			Color	Shape
1.Folding a) 20x	20 min	↓ 12gm	Brown	A bit crack	-	13
b) 50x (control)	20 min	↓ 9gm	Orange	Perfect	-	15
c) 80x	25 min	↓ 10gm	Brown	Over crack	-	19
2. Beating a) Under	20 min	↓ 1gm	Golden brown	Crack	-	16
b) Over	20 min	↓ 9gm	Light brown	No crack	-	10

Chef Zaid inspecting our product

that's it from us!
Be sure to check-in for our next experiment!

BAI BAI!