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How Baking Works

By Paula Figoni

Published 2003

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  1. When completely cooled, evaluate average weight of cakes from each batch, as follows:

    • Measure weight of each of three typical cakes. Record results for each cake in Results Table 1.
    • Calculate the average cake weight by adding the weights and dividing by 3. Record results in Results Table 1.

  2. Evaluate average height as follows:

    • Slice three cakes from each batch in half, being careful not to compress.
    • Measure height of each of three typical cakes by placing a ruler along the flat edge at the cake’s center point. Record results in 1/16” (1 mm) increments in Results Table 1.
    • Calculate the average cake height by adding the heights and dividing by 3. Record results in Results Table 1.
    • Evaluate the shape of cakes (even rounded top, peaked top, dips in center, etc.) and draw shape or describe shape in words in Results Table 1.

    Results Table 1 Size and Shape of High-Ratio Pound Cakes made with different Amounts of Sugar

    Amount of SugarBake Time (In Minutes)Weights of Each of Three CakesAverage Weight of CakeHeights of Each of Three CakesAverage Height of CakeCake ShapeAdditional Comments
    Full amount (control product)       
    None       
    Half the amount       
    One and a half times the amount       
    Double the amount       
            
            

  3. Evaluate the sensory characteristics of completely cooled products and record evaluations in Results Table 2. If possible, allow cakes to age for one or more days before evaluating, to accentuate differences. Be sure to compare each in turn to the control product and consider the following:

    • Crust color, from very light to very dark, on a scale of 1 to 5
    • Crumb appearance (small/large air cells, uniform/irregular air cells, tunnels, etc.; also, evaluate color)
    • Sweetness, from not sweet at all to extremely sweet, on a scale of 1 to 5
    • Flavor (egg flavor, floury taste, saltiness, etc.)
    • Crumb texture (tough/tender, moist/dry, gummy, spongy, crumbly, etc.)
    • Overall acceptability, from highly unacceptable to highly acceptable, on a scale of 1 to 5
    • Add any additional comments, as necessary