INFO GRAPHIC project
See my info graphic here:
infograph.venngage.com/infograph/view/6bc356fc-650a-4049-b220-2eb8ae8e5b04
infograph.venngage.com/infograph/view/6bc356fc-650a-4049-b220-2eb8ae8e5b04
Le Nom du Jeu est Pomme D’api
Le Nom du Jeu est Pomme D’api
Ingredients:
Optional:
-Tip-
Make sure to mix the liquid ingredients together before adding in the dry ingredients. This is crucial.
Preparation:
Preheat oven to 350 degrees Fahrenheit or 176 degrees celsius.
In a medium bowl, mix 3 large eggs into ½ cup oil, then add 1 cup plain yogurt. Once mixed, add flour, baking powder, and 2 cups sugar. Mix through.
Evenly coat an 11 x 17 pan with butter. Pour in sugar and coat the butter with sugar. Pour cake batter into the pan.
Bake at 350 degrees fahrenheit (176 celsius) for 30 minutes.
To check if cake is done, stick a knife into the center. If it comes out clean, then the cake is done.
Optional:
For some added flavor, you can roll chocolate chips in flour and sprinkle them on top.
If you prefer a denser cake, a high protein greek yogurt can be used to thicken up the cake.
Experimentation:
In our experiment we decided to look at how we could affect the density of cake. We decided to pursue this by not using the more common method of adding and subtracting the amount of eggs in a recipe, but by experimenting with adding and subtracting the amount of flour and greek yogurt in our recipe.
What makes the eggs and greek yogurt work so well at increasing the density of the cake is the protein. The reason that people use eggs in their cakes is because the proteins act like leavens as well as and “binding” agent. The proteins help with leavening as they stretch to create an flexible and elastic film that encases air bubbles, making the cake rise. The proteins also help bind the ingredients together as they coagulate, making the cake a little more dense.
Knowing this about the eggs, we decided that it would be interesting to replace the normal plain yogurt with a more protein-abundant plain greek yogurt, which is already way thicker than the normal yogurt. To put this more into perspective the average 6-ounce serving of yogurt is about 5 grams of protein. Meanwhile, the average 5.3-ounce serving of greek yogurt is about twice as much protein with 10 grams.
We had created 4 cakes. One normally done for the control, one with half the amount of flour, one where the plain yogurt was replaced with the greek yogurt, and one with half the amount of flour and greek yogurt. Once each cake was done, we found the results very interesting.The cake with half of the amount of flour came out in a mess and did not keep it's shape, most likely to the lack of “binding” elements and the fact that there was more liquid ingredients than dry ingredients. The cake with greek yogurt came out the thickest, which was expected. Finally, perhaps the most interesting turnout, was the cake with half the amount of flour and greek yogurt. This one was the most interesting because the greek yogurt had compensated for the lack of flour and made the perfect density for cake. This cake was the cake that was most preferred out of all the cakes.
In conclusion, in order to get the perfect density one must put in the right amount of flour and greek yogurt.
Ingredients:
- 3 large eggs
- 1 cup plain yogurt
- ½ cup vegetable oil
- 3 cups flour
- 1tbs baking powder
- 2 ½ cups sugar
Optional:
- ¾ cup semi sweet chocolate chips
- 1 cup greek yogurt.
-Tip-
Make sure to mix the liquid ingredients together before adding in the dry ingredients. This is crucial.
Preparation:
Preheat oven to 350 degrees Fahrenheit or 176 degrees celsius.
In a medium bowl, mix 3 large eggs into ½ cup oil, then add 1 cup plain yogurt. Once mixed, add flour, baking powder, and 2 cups sugar. Mix through.
Evenly coat an 11 x 17 pan with butter. Pour in sugar and coat the butter with sugar. Pour cake batter into the pan.
Bake at 350 degrees fahrenheit (176 celsius) for 30 minutes.
To check if cake is done, stick a knife into the center. If it comes out clean, then the cake is done.
Optional:
For some added flavor, you can roll chocolate chips in flour and sprinkle them on top.
If you prefer a denser cake, a high protein greek yogurt can be used to thicken up the cake.
Experimentation:
In our experiment we decided to look at how we could affect the density of cake. We decided to pursue this by not using the more common method of adding and subtracting the amount of eggs in a recipe, but by experimenting with adding and subtracting the amount of flour and greek yogurt in our recipe.
What makes the eggs and greek yogurt work so well at increasing the density of the cake is the protein. The reason that people use eggs in their cakes is because the proteins act like leavens as well as and “binding” agent. The proteins help with leavening as they stretch to create an flexible and elastic film that encases air bubbles, making the cake rise. The proteins also help bind the ingredients together as they coagulate, making the cake a little more dense.
Knowing this about the eggs, we decided that it would be interesting to replace the normal plain yogurt with a more protein-abundant plain greek yogurt, which is already way thicker than the normal yogurt. To put this more into perspective the average 6-ounce serving of yogurt is about 5 grams of protein. Meanwhile, the average 5.3-ounce serving of greek yogurt is about twice as much protein with 10 grams.
We had created 4 cakes. One normally done for the control, one with half the amount of flour, one where the plain yogurt was replaced with the greek yogurt, and one with half the amount of flour and greek yogurt. Once each cake was done, we found the results very interesting.The cake with half of the amount of flour came out in a mess and did not keep it's shape, most likely to the lack of “binding” elements and the fact that there was more liquid ingredients than dry ingredients. The cake with greek yogurt came out the thickest, which was expected. Finally, perhaps the most interesting turnout, was the cake with half the amount of flour and greek yogurt. This one was the most interesting because the greek yogurt had compensated for the lack of flour and made the perfect density for cake. This cake was the cake that was most preferred out of all the cakes.
In conclusion, in order to get the perfect density one must put in the right amount of flour and greek yogurt.