Daily Activity (English Version) 4

Makassar, 13 August 2018

See you again ... today I will make a sponge cake. But you need to know that each group consisting of 8 groups today will make some cakes, but still use basic sponges, but it's just different types. okay, let's just look at the terminology of sponge cake.

Sponge cake is a flour-based cake (usually wheat flour), sugar, and eggs, sometimes mixed with baking powder, with structures that can float, like porosity. Sponge cake is made with a dilute method or foam method.

Sponge cake is a cake that is often used as a base for decorating cakes, the texture is hollow rather coarse, and when cut tends the crumbs will fall.

For make of sponge cake can be said to be easy, easy, because the effort of forming cavities in the cake will fail when wrong in use technique.

Many failures can be happen to the cake becomes down and heavy (bantat), to avoid this, see the following tips :

1. The cavity is formed from the agitation of sugar and eggs at the beginning of the making, until it completely Stiff (30 minutes). Characteristic, the color starts to look pale, traces the mixer in a long-lost mixture and if the mixture is taken with the index finger and behind it does not fall.
2. In the process of cavity formation, many people use food additives for cake emulsifier (SP / Ovalet / TBM). The material serves to stabilize and soften cake dough. So that the dough that has expanded will be sturdy.
3. The technique of making a sponge by means of an egg whipped in a mixture of dough placed on warm water aims to make the egg fully expand. Because eggs can expand perfectly in temperatures of about 40^oC.
4. Always sift flour or other powder ingredients, so that the dough is smooth and not speckled.
5. Add flour and other powder ingredients by stirring the folds (from top to bottom) using a spatula, the cavity that has been formed is not damaged and the mixture remains at the same volume.
6. If there are additional dried fruits such as raisins, sukade or sultana, it should be mixed first with flour so that the dried fruits spread to all parts of the sponge cake (not falling). You can also soak the dried fruit first with fruit juice, then drain and dry it afterwards and then mix it with flour.
7. Some sponge cake recipes do not use fat (margarine / butter). Cake with margarine / butter added to the texture is softer and the color tends to be yellow
8. Adding margarine should be thawed first, stirring with a spatula by folding it like a flour. This also applies to other liquid ingredients if needed.
9. Melt margarine over low heat for a moment to be poured. Avoid cooking margarine until it boils. The margarine is boiling, the water has evaporated, so the results are less moist.

Besides sponge cake, my group also made Croissant again. however, we experienced a third failure. many factors make our croissants fail again, but we will never stop trying to make it again. We think that this failure will be a lesson for us in the future to maximize our abilities even better.