Science, A Piece of Cake

I haven’t been in school for about 4 or 5 weeks for various reasons and a whole load of projects have piled up. I have Irish, Maths, Psychology, Religion, Science…. the list is endless unlike the time frame given to do them. Most are due this week. It serves me right I knew I had all the projects but decided to procrastinate (a word I have learned and used a lot since I started secondary school). All this procrastination inspired my idea for my science project. I decided to combine the project with something I love to do BAKING. I am a lazy cook I rarely read the instructions of recipes instead I tend to through all ingredients in together and mix. In most cases this has worked for me, I always do it with Madeira cake and the result had always been fine to me. I was always intrigued to why people creamed the butter and sugar for 5 minutes until light and fluffy sieving flour not only once but twice, I would laugh at these fools wasting their time turning butter white. I decided to do a scientific test to see if all these methods really did make a difference to the end result of the cake. I made two exact same cakes – same size, cooking time and ingredients. I than observed the differences (very scientific). My family agreed this was the best project ever.

The results are in ……………The first two are Cake B the second two are Cake A. Cake A had a smoother top while Cake B’s top was bumby. I was suprised to see that Cake A weighed more and rose less despite looking more airy. Cake B had a closer crumb but Cake A was a little drier. Both Cakes tasted good but Cake A was probobly marginly a better cake especially when it came to looks.

Make cake A –1) Get the Mass of all ingredients (115g of flour, sugar and butter).

                 2) Sieve the flour. Cream the butter for 2 minutes in bowl using electric whisk.

3) Add the sugar gradually and continue to cream until light and fluffy (5 minutes).

4) Crack two eggs in a bowl and mix. Add the eggs to the butter one tablespoon at a time mixing well between each tablespoon. Resieve the flour this time into the butter mix.

5) Fold in the flour gently using a spatula.

6) Grease one 20cm tin with oil and sprinkle with flour. Put the mix in the tin and flatten to the edges.

7)Bake at for 26 minutes.

8) Leave to Cool before taking from tin and putting on wire tray

To make cake B-

1.Get the mass of all ingredients (115g of flour, sugar and butter) and put in bowl.

2.Crack in two eggs. Beat all together for 2 minutes with electric whisk.

3.Repeat steps 6-8 above

Eat as much cake as you need. The test has to be fair after all 🙂



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