Srijani's Portfolio

up a daily workout where I will experiment with cakes everyday for 1-2hrs to get to understand how each ingredient works, role that plays in a cake and so on. so with this learnings I can make a cake with the desired texture, moisture, color I want.

I will use one vanilla recipe https://cakesbymk.com/recipe/soft-vanilla-cake/ and have a twist. So that I can understand what mistake I do, understand more on textures and what ingredients do.

Messing with ingredient quantity. 

Cake baking with twist #1

Messing with flour

• Cake 1 – little flour 45g
• Cake 2 – exact quantity required – 75g
• Cake 3 – more flour 95g
• My observations
• 1.consistently of batter was different. More flour I put, the more thick it is- 3,2,1
• 2.the time taken was also different- 2,3,1
• 3.density 3,2,1
• 4.texture- 1.light,chewy. 2.fluffy, light, soft 3.little hard, dry
• 5.crumbs- 1,2,3
• 6. Moisture-1,2,3
• 7.taste- loved 3 of them. 1.i could feel fat around my mouth a little,flavour was more prominent. 2.perfect 3.I could still taste flour
• 8.uses- 1.brownies,lava cakes, 2.sponge cakes, 3.pound cake 
• 9.structures-1.had holes in the bottom,soft in the middle, weak 2.okay okayyyy structure 3.hard and prominent stature 
• 10. Smell – I forgot to do that. 😅

Messing with sugar 

• Cake baking with twist #2
• Cake 1 – little sugar 15g
• Cake 2 – exact quantity required – 42g
• Cake 3 – more flour 60g
• My observations
• 1.consistently of batter – not much different. 
• 2.the time taken was slightly similar 
• 3.density 
• 4.texture- 1.soft, very little dry. 2.fluffy, light, soft 3.very tender,soft
• 5.crumbs- 3,2,1
• 6. Moisture-1,2,3
• 7.taste- 1.doesn’t taste good, it was like I was eating flavorless cake with little sugar here and there. 2.it’s was perfect. 3.too soft and sweet that my throat felt weird after eating. 
• 8.uses- sweetness, flavor. 
• 9.structures-colour is different- 3,2,1. 3.too tender 
• 10. Smell – I forgot to do that today too 😫

Messing with egg

• Cake baking with twist #3  
• Cake 1 – no egg
• Cake 2 – required egg
• Cake 3 – more egg
• My observations
• 1.consistently of batter – 1,2,3
• 2.the time taken was slightly similar 
• 3.density 3,1,2
• 4.texture- 1.chewy,not aerated,little thick. 2.fluffy,soft,airy. 3,too thick,chewy,more like a hard pudding.
• 5.crumbs- 2,1,3
• 6. Moisture-3,2,1
• 7.taste- 1.little chewy,flour taste was dominating. 2.it’s was perfect. 3.Egg taste was dominating,thick,too chewy
• 8.uses- aeration, aroma,leavening agent 
• 9.structures-1,2,3. 3.too thick
• 10. Smell – had a strong smell of egg in 3. 1,2good vanilla aroma.

Messing with baking powder

• Cake baking with twist #4 – made 3 cupcakes (⅛  of above Recipe) 
• Cake 1 – no baking powder
• Cake 2 – exact quantity required ¼ 
• Cake 3 – more baking powder ½ 
• My observations
• 1.consistently of batter – same
• 2.the time taken was same 
• 3.density – 1,2,3
• 4.texture- 1.slightly dry,smooth. 2.fluffy, light, soft 3.fluffy,soft
• 5.crumbs- 3,2,1 Volume-3,2,1
• 6. Moisture-1,2,3
• 7.taste- 1.tasty but it doesn’t taste like cake. 2.tasty,sweet,melting in mouth 3.tasty but the baking powder tasted a little bit.
• 8.uses-3. too fluffy cakes (green moss), leavening agent, helps in lighting. 
• 9.structures-1.packed,2.stable, 3.not very stable
• 10. Smell – 1,2 smelled normal. 3.the smell was little unpleasant 

Messing with baking soda 

• Cake baking with twist #5 – made 3 cupcakes (⅛  of above Recipe) 
• Cake 1 – no baking soda
• Cake 2 – exact quantity required soda ⅛ 
• Cake 3 – more baking powder ½ 
• My observations
• 1.consistently of batter – same
• 2.the time taken was same 
• 3.density – 1,2,3
• 4.texture- 1.dry,not very fluffy . 2.fluffy, light, soft 3.too fluffy,soft
• 5.crumbs- 3,2,1 Volume-3,2,1
• 6. Moisture-3,2,1
• 7.taste- 1.powdery, little change in flavour. 2.tasty,sweet,melting in mouth 3.too bitter,couldn’t even have a bite 
• 8.uses-3. Leavening agent, addes moisture 
• 9.structures-1.packed,2.stable, 3.not very stable,it raised up and up and collapsed in center. 
• 10. Smell – 1,2 smelled normal. 3.the smell was very unpleasant

Messing with buttermilk 

• Cake baking with twist #6
• Cake 1 – no buttermilk 
• Cake 2 – exact quantity required buttermilk 45g
• Cake 3 – more buttermilk 65g
• My observations
• 1.consistently of batter – 3,2,1
• 2.the time taken was slightly same 
• 3.density – 1,3,2
• 4.texture- 1.dry,not very fluffy,no moisture. 2.fluffy, light, soft 3.soft,pasty.
• 5.crumbs- 3,2,1 Volume-3,2,1
• 6. Moisture-3,2,1
• 7.taste- 1.powdery, not at all like cake 2.tasty,sweet. 3.more like a sweet pudding. 
• 8.uses- moisture, helps baking soda to activate, flavor 
• 9.structures-1.packed,2.stable, 3.unstable
• 10. Smell – 1.vanilla 2. smelled normal. 3.fruity smell

Messing with corn flour

• Cake baking with twist #7- made 3 cupcakes (⅛  of above Recipe) 
• Cake 1 – no cornflour
• Cake 2 – exact quantity required cornflour 
• Cake 3 – more cornflour
• My observations
• 1.consistently of batter – 1,2,3
• 2.the time taken was slightly same 
• 3.density – 1,3,2
• 4.texture- 1.soft, moistened 2.fluffy, light, soft 3.dry, fluffy,less moisture. 
• 5.crumbs- 3,2,1 Volume- 3,2,1
• 6. Moisture-1,2,3
• 7.taste- 1.normal cake 2.tasty,sweet. 3.powdery, pindi pindi ga vundhi (floury floury), off taste of cornflour was dominating (starchy) 
• 8.uses- 
• 9.structures-1.little stable,2.fluffy,stable, 3.hard
• 10. Smell – 1, 2. smelled normal. 3.starchy smell was also coming 

Substituting each ingredient 

Replacing sugar 

• Cake baking with twist #8- made 3 cupcakes (⅛  of above Recipe) 
• Cake 1 – sugar
• Cake 2 – jaggery 
• Cake 3 – dates
• Cake 4 – honey 
• Cake 5- molasses 
• My observations
• 1.consistently of batter – 1,2,3 
• 2.the time- jaggery and sugar  were almost the same time. Dates needed little more time
• 3.density -3,2,1 volume- 12,3
• 4.texture- 1.fluffy, good crust, soft. 2. Fluffy, no or rather little crust  3.pasty little, soft, little fluffy
• 5.crumbs- 1,2,3
• 6. Moisture-3,21
• 7.taste- all of them tasted so good. Each of them add lots of flavor. Good quality is very important
• 8.uses-  all of them tasted like cake, so kinda of a healthy version i can say. Didn’t really damage the other ingredient 
• 9.structures-all had good stability 
• 10. Smell – vanilla was dominant but in dates one i can get some fruity way
• 11.colour- 1.cream color 2.golden brown 3.dark brown

Substituting flour

• Cake baking with twist #9- made 6 cupcakes (¼ of above Recipe) 
• Cake 1 – maida
• Cake 2 – wheat 
• Cake 3 – ragi + wheat
• Cake 4- oats flour
• Cake 5- multi millet powder + flour (sanjeevani powder)
• Cale 6 – mix of all
• My observations
• 1.consistently of batter – i made them very similar even though weight little differed (thin to thick)
• 2.the time- same for all. 
• 3.density – 6,5,3,2,4,1
• 4.texture- 1.soft, fluffy, light 2.little pasty, fluffy 3.dry,powdery, fluffy 4.fluffy, soft, very little pasty 5.too soft, not fluffy 6.little fluffy,little pasty
• 5.crumbs- (big to small)
• 6. Moisture- 6,5,2,4,1,3
• 7.taste- all were nice. But didnt taste like a cake. I could taste they left lots of flavor expect maida and oates 
• 8.uses-  tea time snack
• 9.structures- all are stable. 
• 10. Smell – all had strong
• 11.colour – accordingly 

substituting butter

• Cake baking with twist #10 
• Cake 1 – oil
• Cake 2 – butter
• Cake 3 – oil+butter
• My observations
• 1.consistently of batter -1,3,2 (thin to thick)
• 2.the time-similar oil took little more time
• 3.density – 1,3,2
• 4.texture- 1.too soft,pasty 2.too fluffy 3.fluffy
• 5.crumbs- 2,3,1(big to small)
• 6. Moisture-1,2,3
• 7.taste- all are good but where there is butter it adds more flavor 
• 8.uses-  cake 
• 9.structures- 2.sink in (proofed too much)
• 10. Smell – vegetable oil is aroma less so if i use nut oil that can give a lot of smell which happened. Nice buttrery + sugar smell
• 11. Colour- 1,3,2

Substituting egg

• Cake baking with twist #11 
• Cake 1 – banana
• Cake 2 – baking soda + lemon
• Cake 3 – curd
• My observations
• 1.consistently of batter – 3,1,2(thin to thick)
• 2.the time- same
• 3.density – 1,,2,3
• 4.texture- 1.soft 2.fluffy, soft 3.hard,oily,crispy 
• 5.crumbs-3,2,1 (big to small)
• 6. Moisture- 1,2, 3 didn’t had any moisture 
• 7.taste- nice,little banana flavor. 2.left a little bitter taste and a different mouth feel after eating. 3.it went straight to the trash. 
• 8.uses of egg- gives structure, combined with flour to form strong protein. smell
• 9.structures- 1,2, 3. Very hard 
• 10. Smell – 1.banana, 2.lemon, 3.fruity curdy 
• 11. Colour- 1.dark cream colour with little black seeds of banana 2. Cream color 3.brown

Substituting Buttermilk

• Cake baking with twist #12
• Cake 1 – milk + lemon (cuddled)
• Cake 2 – buttermilk
• My observations
• 1.consistently of batter – same (thin to thick)
• 2.the time-same
• 3.density – similar but 1 was little denser 
• 4.texture- 1. Was little delicate than the 2 other than that they are similar fluffy,soft
• 5.crumbs- 2,1(big to small)
• 6. Moisture-similar
• 7.taste- similar
• 8.uses-  
• 9.structures- stable and good structure
• 10. Smell – 1.lemon 2.fruity curdy smell
• 11. Color- cream colour