Experimental cookery

Average Total Cake Scores for Different Temperatures, Methods of Combining Ingredients, and the Different Fats Used (Myers) Variation Number of cakes Total average score Temperature of ingredients when combined, °c 25 . 150 150 150 150 100 100 100 76 30 68 Method of combining the ingredients Conventional-sponge 78 Conventional 64 Fats used Butter 76 Smooth lard . 73 Grainy lard 64 The smooth-lard group of cakes scored highest at 25 °C. for both con- ventional-sponge and conventional methods, the butter second, and the 494 BATTERS AND DOUGHS Fig, 68. — Cake. Showing effect of extent of mixing on volume and texture when a tartrate baking powder is used. Experiment 84A. As shown in illustration the cakes are about seven-ninths actual size. 150 grams of the batter removed and baked after mixing, grainy lard third. But at 30°, butter scored first for both methods of com- bining, the smooth lard second, and grainy lard third. The distribution of the fat in the cake crumb, which was stained with osmic acid fumes, is shown for the two temperatures and methods of combining in the photo- micrographs, Fig. 67. At 25°, when the fats were firmer when combined, the fat in the cake FAT DISTRIBUTION IN CAKE 495 Fig. 68. 1. 50 strokes. 2. 100 strokes. 3. 150 strokes. 4. 300 strokes. 5. 400 strokes. 6. 1000 strokes. crumb, depending somewhat on method and fat used, is more or less evenly distributed at the air/crumb interface. In general the more even this dis- tribution the higher the scores received by the group of cakes. Of the 12 groups of cakes, those made with smooth lard, by the conventional-sponge 496 BATTERS AND DOUGHS Fig. 69. — Cake. Showing the effect of extent of mixing on volume and texture when a phosphate baking powder is used. Experiment 84B. Illustration is about seven-ninths actual size of cakes. 150 grams of batter removed and baked after mixing, method at 25°, scored highest and as a group had the most even distribu- tion of fat at the air/crumb interface. At 30°, when the fats were softer and more mobile, hence the squeezing effect exerted by the egg in forming oil-in-Vv^ater emulsions encountered less resistance, the fat is distributed within the crumb, a fairly large portion as Fig. 69. 1. 50 strokes. 2. 100 strokes. 3. 150 strokes, 4. 300 strokes. 5. 400 strokes. 6. 1000 strokes. 498 BATTERS AND DOUGHS an oil-in-water emulsion. As a result the cakes were less palatable and re- ceived lower scores.