Monday, March 8, 2010



Before the task;

On 24th February 2010, Wednesday in kitchen A, Block A, UNITAR. This is our 1st class in experimental food using our own idea. Our idea was to us pumpkin in making cakes. We choose the recipe of Banana Cake but substituted banana with pumpkin. We started our class with 'Al-Fatihah'. Before we can start our experiment, we were given a short briefing.

  • 250 g Butter
  • 175 g Castor sugar
  • 3 nos Eggs
  • 1 tsp Vanilla essence
  • 240 g Self raising flour
  • 190 g Pumpkin(cooked and mashed)
  • 1 tsp Lemon juice
  • 3/4 cup Milk

  1. Preheat oven to 160’C. Grease the sides and base and line a loaf pan with parchment paper.
  2. Beat butter, sugar and vanilla essence until light and creamy.
  3. Add in eggs one at a time beating well after addition.
  4. Beat in the mashed pumpkin and lemon juice. Mix well the blend.
  5. Fold in the flour to mix.
  6. Pour mixture into prepared pan and bake in preheated oven for an hour or until cooked.

During the task;

After briefing, as usual we did our first step which was to preheat oven and then prepared the ingredients for pumpkin cake. Done with the ingredients, we started with a few steps to prepare the pumpkin as the ingredient in our cake. We peeled, cut, cleaned, boiled until tender, drained and mashed the pumpkin.

*The process of peeling, cutting and cleaning the pumpkin*

*The pumpkin after being cleaned*

*The process of boiling the pumpkin until it became tender*

*The tender pumpkin after being boiled*

*The process of tossing the cooked pumpkin*

*The process of mashing the pumpkin*

We prepared two types of mixture for pumpkin cake, without milk and with milk added. Both cake mixture being baked into preheated oven.


*Steps in making preparing the pumpkin cake mixture*

*Pouring out the mixture into prepared loaf pan*

*On the left, mixture without milk. On the right, mixture with milk added*

*The cake mixture being baked into preheated oven*

After the task;

*The ready baked pumpkin cake*

*Pumpkin cake without milk*

*Pumpkin cake with milk added*

Recommendation & Conclusion;

We concluded that cake without milk turned out to be very dry and if milk is added, the cake became more moist and softer in texture. However from the recipe used, the cake lacks of pumpkin aroma and did not taste so much of pumpkin.

The following chart 1.1 shows the result of our experiment.

*CHART 1.1 (click pic to enlarge)*



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