Documente Academic
Documente Profesional
Documente Cultură
DE LEON, KATHLEEN D.
DEL ROSARIO, JOHN RUDEN P.
ERAMIS, RONKIAN B.
MANANGAN, REMEGIO A.
RONQUILLO, KATHERINE B.
SALLES, LOVELY A.
VALENZUELA, JIANNE JOY E.
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A Research Paper
Presented to
In Partial Fulfilment
Presented by
ERAMIS, RONKIAN B.
MANANGAN, REMEGIO A.
RONQUILLO, KATHERINE B.
SALLES, LOVELY A.
(BAP-171)
October, 2018
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CERTIFICATE OF ORIGINALITY
This is to certify that the action research entitled “A Comparative Analysis between
Freshly-baked Sponge Cake and Chilled Sponge Cake According to the H.E Students
of Asian College, Quezon City”, presented to the Research and Development Department
of Asian College Quezon City embodies the result of original and scholarly work carried
Researchers also declare that this paper has not been accepted in any local or
international publication.
_____________________ ______
De Leon, Kathleen
_____________________ ______
Ronquillo, Katherine
_____________________ ______
Salles, Lovely
-Researchers-
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APPROVAL SHEET
___________________
Casera, Kathrine Jane. LPT
-Academic Mentor-
__________________________ ___________________
Godoy, Danica. LPT Javier, Cedrick
-Member- -Member-
________________
Santos, Pia N. LPT
- Department Head / Principal -
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ACKNOWLEDGEMENT
We would like to thank our instructor in Research 2, Ms. Kathrine Jane Casera,
who guided us through this study, who checked all the chapters as we get through the last
chapter of our study.
We would also like to acknowledge our panelists during our defense, Ms. Danica
Godoy, Mr. Cedrick Javier and lastly Mr. Jhune Bautista for giving their assistance and
ideas so that we can work for our paper to have a better result.
We would also like to thank our Co-researchers for helping the researchers to get
through the hard part in our study, for giving an advice on how to work on different
particular parts of the study, thank you.
We would also like to thank our Respondents, because without their answers we
wouldn’t be able to have the data and finish our study.
We would also like to extend our gratitude to our Parents and family, for their
non-stop support for us. For letting us stay in their houses and welcoming us every sleepless
night.
Lastly, we would like to give thanks to Him for giving us strength and knowledge
to finish our study. For giving us what it takes to get through every chapter of our study.
The researchers in this study would like to express their gratitude to the following
people that has been mention to give acknowledgement for what they have done so we may
have finish our study.
De Leon
Del Rosario
Eramis
Manangan
Ronquillo
Salles
Valenzuela
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ABSTRACT
Eramis, Ronkian B.
Manangan, Remegio A.
Ronquillo, Katherine
Salles, Lovely
Year : 2018
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SUMMARY:
Chilled Sponge Cake According to H.E Students of Asian College, Quezon City” was
conducted to seek for the difference between the freshly-baked and chilled sponge cake
considering its size, color, taste, and texture. The researchers used a quantitative research
design and a Quasi-experimental design for this study. The researchers used a Likert scale
survey questionnaire to gather the data from the respondents who came from the H.E Strand
of Asian College, Quezon City Campus. The researchers’ null hypothesis is, there are no
difference between freshly-baked and chilled sponge cake, while the alternative hypothesis
is, there are differences between freshly-baked and chilled sponge cake. The researchers
used a T-test for their statistical treatment. After gathering and analyzing the data, the
researchers therefore conclude that according to H.E students of Asian College, there are
no significant difference to its size and taste. But there is a significant difference to its color
and texture.
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TABLE OF CONTENTS
Page
COPYRIGHT……………………………………………………………………………1
TITLE PAGE…………………………………………………………………………….2
CERTIFICATE OF ORIGINALITY………………...…………………………………...3
ACKNOWLEDGEMENTS…………………………………………………….…….….5
ABSTRACT……………………………………………………………………………...6
Section 1-CHAPTER I
Hypothesis.………………………………………………………………...……..12
Conceptual Framework.………………………………………………………….13
Definition of Terms………………………………………………………………15
Section 2 – CHAPTER II
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Section 4—CHAPTER IV
Section 5—CHAPTER V
Online sources……………………………………………………29
APPENDICES
Survey Questionnaire…………………………………………………….33
Researchers’ Profile…………………………………………………...…34
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Chapter I
Introduction
eggs, milk, butter, and flavors is the world that serves us on all our occasions. Occasions
are those times when good food and sweets make our day. When you have a vibrant world
of cakes at your disposal, you should not worry much about the sweet content in all your
special occasions. The types of cakes are many and these day eggless cakes are also
available and that has opened the gates of cakes to the pure vegetarians also.
According to Merriam Webster (2018), cake is a sweet baked food made from a
dough or thick batter usually containing flour and sugar and often shortening, eggs,
and a raising agent (such as baking powder). It is a form of a sweet dessert that is
Clemps (2015), said that there is something about the time taken out of routine to
find and buy ingredients, carefully mix them together to create something sweet and
delicious for one person, which sends a message of genuine love and care. Every human
However, there are also different types of cakes that is popularly known and one of
those is the Sponge Cake. Sponge Cakes are cakes with a light, airy texture. They come
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in different shapes, sizes and flavors. They may be iced or frosted, or just dusted with
sugar, or left plain. They may be served as a layered cake. What they have in common
making them a “sponge” is their texture, and the ingredients (Cooks info: Sponge
Cakes 2018).
According to Threewitt (2018), sponge cake gets their light, fluffy texture from
air beaten into egg whites, and, as a bonus, they're not as unhealthy as other types of cake.
Some are completely fat free, but those containing whole egg (like sponge cake) or butter
The researchers aim to determine the perfect temperature level to store the sponge
cakes with less changes to its size, color, taste, and texture. The size, color, taste and
texture are the major factors that makes a cake delectable and delicious for cust omers
to consume. The researchers seek to know the changes in the cakes’ size, color, taste,
and texture after chilling it in a 7-degree Celsius fridge for three days. Especially the
researchers of this study is studying bread and pastry products so they can apply the results
of this research in their field, and also if they are planning to create a business someday.
The main problem of this research is to look for the difference of freshly-baked
sponge cakes and chilled sponge cakes according to H.E students of Asian College, Quezon
City campus considering the size, color, taste and texture of the cakes.
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1. How will the following differ from freshly-baked and chilled sponge cake?
a. Size
b. Color
c. Taste
d. Texture
Hypothesis
Ho: There are no difference between freshly-baked and chilled sponge cake.
Ha: There are differences between freshly-baked and chilled sponge cake.
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Conceptual Framework
Size Before
Color Chilling
Taste
After
Texture Chilling
This study is limited only for the experiment that will be conducted by the
researchers from Grade 12 Senior High School Students from BAP 171 to identify the
difference between freshly-baked sponge cake and chilled sponge cake considering its size,
color, taste and texture. The researchers gave survey questionnaires to sixteen (16)
respondents from H.E strand, senior high school students. The respondents’ age range from
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Consumers. This study is dedicated for those who often buy cakes. To inform them
what is better that the cake may be eat is it freshly baked sponge cakes or sponge cake that
Parents. This study is for those who give their children a snack or for those parent/s
who baked for their children as their food in school. So that they will practically choose
Health Practitioners. This study will let those people who study about health to
advise those who consume sponge cakes on what is good to their health between freshly
baked sponge cake and chilled sponge cake according to size, color, taste and texture of
Pastry Chefs. This study is dedicated for those who baked cakes, to let them know
what is better is it freshly baked sponge cake or chilled sponge cakes, especially they are
Future Researchers. This study is dedicated to those who will conduct a study that
is related to this topic, so they can use this as a guide for their study.
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Cake. A sweet baked food made from a dough or thick batter usually containing
flour and sugar and often shortening, eggs, and a raising agent (such as baking
Celsius. Relating to, conforming to, or having the international thermometric scale on
which the interval between the triple point of water and the boiling point of water is
divided into 99.99 degrees with 0.01° representing the triple point and 100° the boiling
Sponge cake. A light cake made without shortening. Merriam Webster (2018)
Storage. The action or method of storing cakes and pastries to prolong its shelf life.
In this study, refrigerator was used as the storage tool of the researchers.
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CHAPTER II
By Pycarelle, S. 2017
Sponge cake is a popular baked good used in Swiss rolls and layer cakes and mainly
contains flour, sugar and eggs. Cake making includes three stages: mixing the ingredients
into a batter, baking the batter until a crumb is formed and cooling the cake to room
temperature. Many air cells are dispersed in the aqueous phase during mixing and the
sponge cake batter can be defined as a foam. A foam is an intrinsically unstable structure
that can be stabilized by surface active molecules such as lipids and/or proteins. Proper
stabilization of the air-liquid interface in batter and during baking results in high levels of
finely distributed gas cells which are positively related to cake volume, cake texture and
crumb structure.
Sponge cake is a sweet bakery product that begins as a fluid batter and, during
baking, transforms into a porous solid, presenting an important volume expansion. The aim
of this work was, first of all, to study experimentally the influence of operative conditions
(natural and forced convection; oven temperature, from 140 to 180 °C; steam addition) on
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volume expansion and the heat transfer dynamics during baking of sponge cake. It was
observed that an increase in oven temperature, airflow and steam injection produces an
heat transfer coupled with volume expansion. Both experimental and simulated
temperature profiles verified that the last region to achieve a correct degree of baking is the
one near the crust around the axial axis. In consequence, the minimal baking time was
defined as the average time at which this region reaches 95–98 °C. The baking time was
strongly affected by the effective oven temperature, with a slight influence of the
convection mode.
By Kusunose, C. Et al (2002)
Sponge cakes are usually made from wheat flour, eggs and sugar as the main
ingredients. In this paper all the wheat flour was substituted for a starch (wheat starch or
potato starch) and the effects of potato starch granule size on the air cell formation were
studies by dividing the potato starch granules in two groups based on size (large or small).
The preparation of the sponge cakes used the equivalent weight of each of the three
materials. Eggs (white and yolk) and sugar were first whipped, and then either wheat starch
or potato starch was added to the prepared cake batters. The two kinds of batters were
baked side by side in an oven (Fujii & Danno 1998). The following parameters were
examined: the expansion and shrinkage of sponge cake batters' height were measured using
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a catheto meter during baking. The interaction between the air bubbles and starch granules
(large or small size potato starch) in the cake batter was observed using a microscope
during heating and then cooling as a model experiment (Fujii et al.1995). Potato starch
granule gelatinization was detected by polarized light microscopy. The porous structure of
the sponge cake and deformed potato starch granules by swelling or gelatinization in the
air cell wall of the sponge cakes, which were made from either the large or small size
granules, were compared and examined by SEM observations. The results suggest that
when the potato starch granule size was within a narrow range, the granules appeared to
easily cover the surface of the air bubbles. Consequently, the combination and breakage of
the air bubbles were found to be suppressed. When they were continuously baked, the air
bubbles expanded with the starch granules attached to the in surfaces. As the granules were
gelatinized under this condition, the air bubbles could maintain their original shapes, and
the expanded air bubbles covered with the granules were stabilized and held their spherical
pore shapes, even after cooling. Thereby the air cells in the sponge cake were formed by
The studies and literatures cited above are somehow related to this study. The
researchers conclude that it is more reliable if there are different studies and literatures
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CHAPTER III
Methodology
Research Design
research focuses on gathering numerical data and generalizing it across groups of people
from experimental research because either there is no control group, no random selection,
type of studies is important because you can easily measure the progress which deals with
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The researchers conducted a survey from sixteen (16) respondents from H.E senior
high school students. the respondents’ age range from 16-20 years old and are mostly
females. The researchers conducted a survey twice, the first survey for the freshly-baked
sponge cakes, and the second for the chilled sponge cakes that is conducted after three (3)
days.
Instruments
that requires them to indicate the extent to which they agree or disagree with a series of
statements. The researchers used the Likert scale survey questionnaire to let the
respondents rate the sponge cakes form 1-5, 5 being the highest and 1 being the lowest.
Statistical Treatment
Student t test is a statistical test which is widely used to compare the mean of two
groups of samples. It is therefore to evaluate whether the means of the two sets of data are
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Formula T-Test
𝒎
𝒕=
𝒔/√𝒏
Where:
n = population
m = mean
s = standard deviation
df = n-1
𝛼 = 0.5%
D = differences
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Chapter IV
Gender
18.75%
81.25%
Female Male
Graph 1 above shows the gender demographics of the respondents, in sixteen (16)
respondents, three (3) respondents or eighteen point seventy-five percent (18.75%) are
male and thirteen (13) respondents or eighty-one point twenty-five percent (81.25%) are
female.
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Age
6.25% 6.25%
18.75%
31.25%
37.5%
16 17 18 19 20
Graph 2 above shows the age demographics of the respondents, in sixteen (16)
respondents, one (1) respondent or six point twenty-five (6.25%) percent are of sixteen (16)
years old. Five (5) respondents or thirty-one point twenty-five (31.25%) percent are aged
seventeen (17) years old. Six (6) respondents or thirty-seven point five (37.5%) percent
are aged eighteen (18) years old. Three (3) respondents or eighteen point seventy-five
(18.75%) percent are aged nineteen (19) years old. One (1) respondent or six point twenty-
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Statements Mean SD
Table 1 represents the rating of the size of the freshly-baked and chilled sponge
cakes according to the H.E senior high school student of Asian College, Quezon City. The
Critical value is -0.878 and 0.878. The t-test statistic value is 0 which lands in the
acceptable region. According to the respondents, both freshly-baked and chilled sponge
cakes do not have significant differences in terms of its size, therefore the researchers
Statements Mean SD
Table 2 represents the rating of the color of the freshly-baked and chilled sponge
cakes according to the H.E senior high school student of Asian College, Quezon City. The
Critical value is -1.5207 and 1.5207. The t-test statistic value is 0 which lands in the reject
region. According to the respondents, both freshly-baked and chilled sponge cakes have
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significant differences in terms of its color, therefore the researchers rejects the null
Statements Mean SD
Table 3 represents the rating of the taste of the freshly-baked and chilled sponge
cakes according to the H.E senior high school student of Asian College, Quezon City.
The Critical value is -0.878 and 0.878. The t-test statistic value is 0 which lands in the
acceptable region. According to the respondents, both freshly-baked and chilled sponge
cakes do not have significant differences in terms of its taste, therefore the researchers
Statements Mean SD
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Table 4 represents the rating of the texture of the freshly-baked and chilled
sponge cakes according to the H.E senior high school student of Asian College, Quezon
City. The Critical value is -1.9632 and 1.9632. The t-test statistic value is 0 which lands
in the rejection region. According to the respondents, both freshly-baked and chilled
sponge cakes have significant differences in terms of its texture, therefore the researchers
rejects the null hypothesis (Ho), and accepts the alternative hypothesis (Ha).
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CHAPTER V
Summary
After the data gathering process and computation of the data collected from the
respondents, the researchers discovered that the color and size have no significant
difference after comparing the freshly baked sponge cake and chilled sponge cake that has
been store for 3 days. Therefore, the hypothesis that the researchers will be used is null
hypothesis which is the researchers consider that there is no significant difference between
freshly baked sponge cake and chilled sponge cake in terms of color and taste. However,
the researchers also found out that the taste and texture have a significant difference after
comparing the freshly baked sponge cake and chilled sponge cake that has been store for 3
days. Therefore, the hypothesis that the researchers will used is rejecting the null
hypothesis and accepting the alternative hypothesis which is the researchers consider based
on their findings that there is a significant difference between the freshly cake sponge cake
Conclusion
years’ old which has the high percentage of 37.5%. Next are the respondents age 17 years
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of age which has the percentage 31.25% and age 19 years’ old which has the percentage of
18.75. Lastly, respondents ages 16 and 20 years of age which has the percentage of 6.25%
as shown in the demographic profile. In addition, all the respondents of the researchers are
under the Home Economics strand. Based on the data that the researchers collected from
their respondents answer that there is no significant difference between the color and size
of freshly baked sponge cake and sponge cake that has been chilled. Lastly, based on the
collected data from the respondents, the researchers found out that there is significant
difference between the taste and texture of freshly baked sponge cake and sponge cake that
Recommendations
The researchers’ advice as based on their findings that even you eat freshly baked
sponge cake or sponge that has been chilled there is no significant difference according to
the size and color of it. While on the other hand, the researchers also advice that in terms
of comparing the taste and texture of sponge cake there is a significant effect between
freshly baked sponge cake and sponge cake that has been chilled. Lastly, the researchers
recommend, it is better to eat freshly bake sponge cake than sponge cake that has been
chilled, because the lesser that the food can store the more it prevents or lessen the
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References Cited:
https://www.merriam-webster.com/dictionary/cake
https://www.mygingergarlickitchen.com/importance-cakes-special-
occasion/
https://creativeclemps.wordpress.com/2015/10/01/the-importance-
of-cake/
https://www.cooksinfo.com/sponge-cakes
https://recipes.howstuffworks.com/food-facts/sponge-pound-
gateau-genoise.htm
https://www.craftybaking.com/learn/storage
https://www.gretchensbakery.com/what-is-cake/
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https://libguides.usc.edu/writingguide/quantitative
Retrieved from
http://instr.iastate.libguides.com/c.php?g=49332&p=318076
test-formula
https://agenda.kuleuven.be/en/content/study-batter-lipids-during-
baking-and-cooling-sponge-cake?fbclid=IwAR0J5b8v7-
bSbeWA8jams4tTmX8FX_j1_DsmIQ5UWBLAxW1dJTlw0j4qI8
https://www.researchgate.net/publication/291012917_Baking_of_S
ponge_Cake_Experimental_Characterization_and_Mathematical_
Modelling?fbclid=IwAR1rhH4prt-
NeuuYWHT_iaKJkyX7laboinyH0UD86fWtYOsSravqhs_2V_4
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https://www.jstage.jst.go.jp/article/cookeryscience1995/35/1/35_1
0/_article/-char/en
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APPENDICES
Figure 2 Formula 21
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Survey Questionnaire
Freshly-baked:
Size: ________
Color: _______
Taste: _______
Texture: _____
Chilled:
Size: ________
Color: _______
Taste: _______
Texture: _____
__________________
Signature
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Curriculum
Vitae
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Age: 17 y/o
Religion: Catholic
Secondary (SHS):
2017-Present
Secondary(JHS):
Antipolo City
2013-2017
Elementary:
Antipolo City
2007-2013
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Age: 18 y/o
Religion: Catholic
Secondary (SHS):
2017-Present
Secondary (JHS):
Marikina City
2013-2017
Elementary:
Marikina City
2007-2013
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2017-Present
Secondary (JHS):
Marikina City
2013-2017
Elementary:
Marikina City
2007-2013
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Age: 17 y/o
Religion: Catholic
Secondary(SHS):
2017- Present
Secondary (JHS):
Marikina City
2013-2017
Elementary:
Marikina City
2007-2013
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