Undergraduate students from the Department of Food and Agricultural Product Technology (TPHP), Universitas Gadjah Mada (UGM), recently participated in a practical session on making two sponge-based cakes: genoise and chiffon. The session was part of the Bakery Technology course and was marked by high enthusiasm, as students eagerly applied various baking techniques firsthand.
The main objective of this practical session was to help students understand the differences between the genoise and chiffon-making methods, which may appear similar at first glance. The key distinction lies in the technique of egg whipping, which significantly influences both the texture and the final product’s success.
Each group produced different outcomes. Some successfully created soft and well-risen genoise cakes, while others encountered setbacks, such as burnt cakes due to incorrect temperature settings. For chiffon cakes, the failure rate was higher, highlighting the critical importance of achieving stable egg white foams and proper folding techniques during mixing.
All students were required to write a report analyzing the successes and failures of their baking process, including the underlying food science that influenced the outcomes. This approach ensured that students practised baking and developed a scientific understanding of the factors affecting bakery product quality.
This activity supports the United Nations’ Sustainable Development Goals (SDGs), particularly Goal 4: Quality Education, by offering contextual, hands-on learning experiences. Additionally, by deepening students’ understanding of food and its processing technologies, the session aligns with Goal 12: Responsible Consumption and Production—encouraging efficient and high-quality food production practices.
Written by: Firstnandita K
