Room 26 have been experimenting with cake recipe ingredient measurements, trying to find a great mix that meant we could make a reduced sugar cake that included veges. We also had to work out what chemical reactions happened between the ingredients that made the cakes rise and have the right food texture.
Our first recipe for our cakes didn’t seem to cook all the way through, and were doughy, even though they rose and had extra time cooking. We also taste tested them, deciding that Beetroot, Corn and Apple tasted far better than Chickpeas and Peas did.
Our second recipe for our cakes seemed to be a lot more successful, although our control cake (recipe without the veges) came out more like a hard biscuit or slice. All the other cakes rose, had air bubble pockets caused by the CO2 chemical reactions and tasted far better than our first ones did.
Did we manage to make a Vegetable cake with low sugar – yes. Could we agree on which cake tasted best – no. What we completely learnt in testing our ideas on baking cakes, is that everyone has different tastes.
