The recipe: Victoria Sponge cake
Ingredients:
- 100g wheat flour (Recipe from "Food Matters" textbook, pg 275)
- 100g sugar
- 3 eggs
- pinch of salt
- 1/2 tsp vanilla essence
- 2 rounded tablespoons of red jam
- 1 tablespoon of icing sugar
Nutritional content of the ingredients:
Wheat flour:
- Wheat flour has a starch and protein, the proteins,glutenin and gliadin found in the wheat flour interact with each other when mixed with water which forms gluten.
- Gluten gives texture to the cakes. The amount of gluten produced depends on the amount of the protein content in the flour. In cake making soft wheat flour is preferred
- with a low protein content of about 7.5%. Because the lower the protein gluten content the cake will have a more tender and crumbly texture.
- Gluten is needed to hold structure, it allows the baked product to hold it's volume and shape after baking.
- The flour and protein absorbs the oil and water which helps to bind all the ingredients together.
- Eggs provide structure to the baked product.
- It can help in leavening since they can produce relatively stable foam.
- It acts as a emulsifier
- It contribute to the overall flavour and colour.
Method for the cake:
Here is a video on how to do whisking method for sponge cake!
Enjoy! :)
Now for the mindmap!
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