The Great Sponge Cake Bake Off
by Krystal Fisher
For our final Year 11 and 12 production for Term 2, students competed in the Great Sponge Bake Off.
They had to work efficiently in a 90 minute lesson to produce and decorate their sponge cake ready to present to our guest judges.
Our judges were Miss. Dridan and her Year 11 Business class. The judges were given specific criteria to follow when assessing each sponge cake.
Some of the characteristics our judges were looking for included;
EXTERNAL CHARACTERISTICS:
- SHAPE - Symmetrical, with a flat or evenly rounded top.
- SURFACE Uniform, light brown, except where
darkened by ingredients. - VOLUME - Light in weight in proportion to size.
INTERNAL CHARACTERISTICS
- TEXTURE – Light, airy, velvety feel to tongue. Added ingredients, resulting in appropriate textural changes (ingredients well distributed).
- GRAIN - Appropriate for a sponge cake (minimal air holes – no trapped air).
- COLOUR - Characteristic of a sponge cake.
- FLAVOUR - Pleasing taste with a blended flavour of ingredients. Free from undesirable flavour (due to fat, leavening, flavouring, or other ingredients).
PRESENTATION - Neat and visually appealing with a considered use of toppings.
RESULTS -
Results were calculated out of 100 points and it was a close finish.
In first place was Jack Peacock with a score of 95. His hand crafted, strawberry roses were a highlight.
In second place was Laura McLinden on 86. The height of her sponge very impressive!
In third place was Louis on 85, with a very neatly decorated sponge.
All competitors' efforts were impressive and all sponges were decorated well.
We would like to extend out thanks to the Year 11 Business Management class and Miss. Dridan for giving up their time to judge.
Well done to the Food Studies class on a very successful semester!!