Baking Trial 005A & 005B 11 February 2013

 

I decided to try some formulations that omit the sunflower extract aka “goop”, for several reasons: 1) It is time- and labor-intensive to make; 2) Any unique functional advantages may be purely hypothetical; and 3) There are people out there who do have sensitivities, if not allergies, to seeds and nuts.
 
Base Formula:
Flour, cake     100 g
Flour, RS Rice   10 g
Baking Pdr.       5 g
Baking Soda       1 g
Sugar, gran.     85 g
Oil, canola      50 g
Lecithin, hydr.   2 g
Salt, kosher    1.7 g
Eggs, whites    75-80 g (from 2 large eggs)
Eggs, yolks     42-38 g (from 2 large eggs)
Whey, sour       51 g (from skim milk yogurt)
Vanilla ext.     5 ml
Lemon extract    8 drops
Ascorbyl Palmitate 200mg (fat-soluble vitamin C)
plus
005A variant:
Honey            52 g
or
005B variant:
Honey            26 g
Baking Soda     0.7 g additional
Raisins          36 g
Cinnamon, gr.   1.7 g
Nutmeg, gr.     1.1 g
Allspice, gr.   1.0 g
Cloves, gr.     0.3 g
Whey, sour      7.4 g additional to hydrate spices

Setup and make-up similar to that described in previous posts this weblog (see).

The Canoe Cakes were baked at 320°F for 18min. Cupcakes were baked in a separate oven, 13min. at 325°F, both with water pans.

Batter expansion, as before, showed good habit, rising above pan surface while retaining flat-topped shape integrity; no mounding or “muffin-top” overflow.

Vital to this desirable baking behavior as well as good pan release is a well-greased pan using palm shortening plus a generous application of lecithinated nonstick spray.

Batter and post-bake stats are:


Measurement             005A   005B
Batter per canoe-cake   34.8   38.5 g
Baked, per canoe-cake   32.0   35.6 g
Baking loss              8.2%   7.5%

These loss figures are rather lower than and therefore an improvement over prior trial losses: more moisture is being retained, and so less energy is misspent evaporating water from the batter.

This would make the NOT-winkie a kinda-sorta “green” product, just so long as it is understood that this refers to low-energy processing, not the color of the cake!

Trials 005A and 005B resulted in moist, supple cakes with good color and even open-cell surface structure

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Sensory evaluation & comments from the Browne Crowe Bakes Sensory Evaluation Team:

• Attractive light-golden and darker spice-cake colors
• Sweet and fluffy
• Good cake structure & integrity; breaks easily in-hand
• Good aroma and flavor
• A fine box cake-like texture (but in the best meaning)
• Good spice balance — reminded one tester of Mom’s Spice Cake
• Moist and slightly chewy crumb

Overall the outcomes of Trials 005A & 005B are satisfactory.

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We now move on to serious Luscious Creamed Filling R&D.

Beekeeping for Poets

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