This
post is about a cooking experience in my cooking class that has a good lesson
to it. It is a quite obvious instruction but I always seem to overlook the
simplest instruction. Listen and make sure you know what you are doing and know
why you are doing it. My two classmates and I were making Angel food cake which
is a type of sponge cake (main ingredients consists of flour, egg whites, and
cream of Tartar.) Angel cakes originated in the United States and the cake first
became popular in the late 19th century. Angel cakes are supposed to
be light and fluffy due to its lack of fat. I remember when after the sugar and
egg whites were mixed the chef told us
to gently fold the flour into the egg whites and sugar mixture and my
classmates in my group folded the flour into the mixture in small increments and
folded it in too many times and it became not as fluffy. When my classmates and
I were pouring the mixture in the Angel food cake pan the height of the mixture
was very low and wasn't as fluffy as we wanted it be. Before, I knew it the
height of the cake was low as I couldn't believe what mistake I'd made. One of
the chefs cracked a joke asking if our cake was a pound cake. It really was embarrassing.
So rethink your decision wisely and know what you are doing and realize the
possible outcomes of your decision.
 |
Angel food cake
|
 |
| Angel food cake pan |
