Chesika's Creamy Crumble Cake

Chesika's Creamy Crumble Cake

For my project I choose to investigate how the types of milk would effect the texture, taste and appearance of the cake. I have made cake before but not this precise and scientific  I was interested in learning what exactly does different type of milk will do to cake. I have questions like will it change the color? Will milk make the cake more fluffy or solid? I love cake and I know you do too.

Before you make a cake you have to have the right ingredients and of course to correct measurements. First, evaporated milk is removing or evaporating water from milk. About 60% of water is taken away from milk to make it more creamier and concentrated. After that it is heat sterilized at 118-122 celsius for seven minutes but without any sugar added or preservative material.

Next, soy milk is an irony rich milk and fills you up with protein. You soak and grind soybeans and then boil the mixtures and filter out the remaining particles.

Experiment and Results 

The independent variable in my experiment was the types of milk evaporated milk and soy milk. All the ingredients (with the acceptation of milk), amounts, methods and temperatures was kept constant.

Recipe and Instructions

Trial one: Evaporated milk

1. Add 1 pound of butter mix the butter with electronic mixer.
2. Add 2 ½ of sugar mix in with butter
3. Add 8 eggs
4. Add 1 teaspoon of cinnamon
5. Add 1 teaspoon vanilla extract
6. Add 1 cup of evaporated milk
7. Add 2 cups of flour mix in 1 teaspoon baking powder
8. Preheat all stove
9. Mix all ingredients together

Trial one- 45 minutes

The cake had tiny bubbles it raised quickly in the outside longer to cook in the inside. It was fluffy, heavy and smooth.Lastly, the cake was sweet and moist.

Trial two: No milk

1. Add 1 pound of butter mix the butter with electronic mixer.
2. Add 2 ½ of sugar mix in with butter
3. Add 8 eggs
4. Add 1 teaspoon of cinnamon
5. Add 1 teaspoon vanilla extract
6. Add 2 cups of flour mix in 1 teaspoon baking powder
7. Preheat all stove
8. Mix all ingredients together
   
   
   Trial two - 35 minutes.
   
   
   This cake was lighter than the other two, more dry and crusty. It was sweet and toasted. Bland and not much color.
   
   
   
   
   
   Trial three: Soy milk
   1. Add 1 pound of butter mix the butter with electronic mixer.
   2. Add 2 ½ of sugar mix in with butter
   3. Add 8 eggs
   4. Add 1 teaspoon of cinnamon
   5. Add 1 teaspoon vanilla extract
   6. Add 1 cup of soy milk
   7. Add 2 cups of flour mix in 1 teaspoon baking powder
   8. Preheat all stove
   9. Mix all ingredients together
      
      
      
      
   Trial three - 40 minutes.
   
   
   This cake was the most delicious,It had tiny bubbles and spongey. fluffy, soft and smooth. Very moist, sweet and savory. Very caramelized and toasted golden brown.
   
   
   
   To summarize, there was three differences within my cakes based on the type of milk I choose to use. First, The creamier the milk the more caramelized the cake will be. Next, Cake got moist and golden brown because soy milk is thick its mixture is made up of soy bean, and water. Lastly, trial one I used evaporated milk the cake was light in weight and slightly brown. Trial two was no milk it had no liquid the cake have nothing to blend in with but egg, the dry ingredients overpowered the cake made it dry and bland. Trial three was the more sweet, fluffy and caramelized because of the creaminess of the milk and soy milk being stable at high temperatures.