One Cooking/Lab Experience

     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 19^th 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