4th EXPERIMENT- PUMPKIN CAKE

Assalamualakum...

Before the task;

On 17 March 2010, Wednesday in kitchen A, Block A, UNITAR. This is fourth class in experimental food using our own idea. For this week, we used pumpkin flour instead of boiled pumpkin , and added diced pumpkin. Then, this week we did 2 experiment (50 self raising flour:50 pumpkin flour) and (fully pumpkin flour) . As usual, we started our class with 'Al-Fatihah'. Before we can start our experiment, we were given a short briefing.

During the task;

Ingredients for 50:50 ;

• 250 g butter
• 175 g Castor sugar
• 3 nos Eggs
• 1 tsp Vanilla essence
• 120 g Self raising flour
• 120 pumpkin flour
• 200 g Diced Pumpkin(diced and cooked)
• 1 tsp Lemon juice
• 1 tsp olive oil
• 3/4 cup Milk

Method ;

1. Boiled the water and add in the dice pumpkin.
2. Grease the sides and base and line a loaf pan with parchment paper.
3. Beat butter, sugar and vanilla essence until light and creamy.
4. Add in eggs one at a time beating well after addition.
5. Then, add in the self raising flour and the pumpkin flour.
6. Keep stirring until it wel mix.
7. After that add in the milk, boiled dice pumpkin, olive oil and lemon juice. Keep stirring.
8. Pour mixture into prepared pan and bake it for 50 minutes.

*step by step*

Ingredients fully using pumpkin flour;

• 250 g Butter
• 175 g Castor sugar
• 3 nos Eggs
• 1 tsp Vanilla essence
• 240 g Pumpkin Flour
• 1/8 tsp Soda Bicarbonat
• 200 g Diced Pumpkin(diced and cooked)
• 1 tsp Lemon juice
• 3/4 cup Milk
• 1 tsp olive oil

Method ;

1. Boiled the water and add in the dice pumpkin.
2. Grease the side and base of the loaf pan, then cover it with reparchment paper.
3. Beat butter, sugar and essence vanilla until lightly and creamy.
4. Add in eggs, one at a time.
5. Then, add in the pumpkin flour and keep stirring.
6. After that add in milk, boiled dice pumpkin, olive oil and lemon juice. Keep stirring.
7. Pour mixture into the prepared pan and bake it for 1 hours 15 minutes.

After the task;

The product have different result, for 50:50, the cake is tasty but the texture is still soft but for the fully pumpkin flour, the texture is too soft and the taste is terrible. We decided to use 70 self raising flour :30 pumpkin flour, for next class.

Conclusion;

The product need to be improve so that it will have better taste and texture next time. From that, we decided to use 70 self raising flour:30 pumpkin flour, for next class.