A Comparative Analysis Between Freshly Baked Sponge Cake and Chilled Sponge

SENIOR HIGH SCHOOL DEPARTMENT
Philippine Copyright 2018
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.
Senior High School Department

Asian College of Quezon City
All rights reserved.

Portions of this manuscript maybe reproduced with proper referencing and due
acknowledgement of the authors.
1
A COMPARATIVE ANALYSIS BETWEEN FRESHLY-BAKED SPONGE CAKE
AND CHILLED SPONGE CAKE ACCORDING TO THE H.E STUDENTS OF
ASIAN COLLEGE, QUEZON CITY
A Research Paper
Presented to
The Faculty of the Senior High School Department
Asian College Quezon City
In Partial Fulfilment
Of the Requirements for Grade 12
Presented by
DE LEON, KATHLEEN PALMA D.
DEL ROSARIO, JOHN RUDEN P.
ERAMIS, RONKIAN B.
MANANGAN, REMEGIO A.
RONQUILLO, KATHERINE B.
SALLES, LOVELY A.
VALENZUELA, JIANNE JOY E.
(BAP-171)
October, 2018
2
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
out by the undersigned.
It is understood that if researchers are found to be guilty of plagiarism, forgery,

falsification, questionnaire or interview rigging, bribery, coercion, or any other forms of
academic dishonesty to be deemed by the Panel of Critics, researchers will be subjected to
whatever reasonable disciplinary action they may impose on us.
Researchers also declare that this paper has not been accepted in any local or
international publication.
_____________________ ______
De Leon, Kathleen
_____________________ ______
Ronquillo, Katherine
_____________________ ______
Salles, Lovely
-Researchers-
3
APPROVAL SHEET
This 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” prepared and submitted by Kathleen De Leon, John Ruden Del
Rosarion, Ronkian Eramis, Remegio Manangan, Katherine Ronquillo, Lovely Salles,
Jianne Joy Valenzuela Bread and Pastry Specialization, Senior High School Department
was approved by the Panel of Critics on October 12, 2018 with the grade of
______________.
___________________
Casera, Kathrine Jane. LPT
-Academic Mentor-
__________________________ ___________________
Godoy, Danica. LPT Javier, Cedrick
-Member- -Member-
Accepted in partial fulfilment of the requirements for Grade 12.
________________
Santos, Pia N. LPT
- Department Head / Principal -
4
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
5
ABSTRACT
Title: A Comparative Analysis between Freshly-baked Sponge Cake
and Chilled Sponge Cake According to the H.E Students of
Asian College, Quezon City
Researchers : De Leon, Kathleen
Del Rosario, John Ruden
Eramis, Ronkian B.
Manangan, Remegio A.
Ronquillo, Katherine
Salles, Lovely
Valenzuela, Jianne Joy
Position : Members of the Faculty, Field of Specialization
College / Senior High School Department
Institution : Asian College Quezon City
Year : 2018
6
SUMMARY:
The study “A Comparative Analysis between Freshly-baked Sponge Cake and
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.
KEYWORDS: Sponge cake, Freshly-baked, Chilled, Size, Color, Taste, Texture
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TABLE OF CONTENTS
Page
COPYRIGHT……………………………………………………………………………1
TITLE PAGE…………………………………………………………………………….2
CERTIFICATE OF ORIGINALITY………………...…………………………………...3
APPROVAL SHEET ……………………………………………………………………4
ACKNOWLEDGEMENTS…………………………………………………….…….….5
ABSTRACT……………………………………………………………………………...6
Section 1-CHAPTER I
The Problem and Its Background ….....................................................................10
Statement of the Problem………………………………………………………...11
Hypothesis.………………………………………………………………...……..12
Conceptual Framework.………………………………………………………….13
Scope and Delimitation…………………………………………………………..13
Significance of the Study ………………………………………………………...14
Definition of Terms………………………………………………………………15
Section 2 – CHAPTER II
Review of Related Literature……………………………………………………..16
Section 3—CHAPTER III
Research Design and Methodology………………………………………………19
8
Population and Samples of the Study…………………………………………….20
Instruments of the Study………………………………………………………….20
Data Processing and Statistical Treatment………………………………………..20
Section 4—CHAPTER IV
Presentation, Analysis and Interpretation of Data………………………………...22
Section 5—CHAPTER V
Summary, Conclusions and Recommendations………………………………….27
REFERENCES CITED (in APA format)
Online sources……………………………………………………29
APPENDICES
List of Tables, Figures and Graphs……………………………………….32
Survey Questionnaire…………………………………………………….33
Researchers’ Profile…………………………………………………...…34
9
Chapter I
The Problem and Its Background
Introduction
According to Paliwal (2016), the amazing amalgamation of flour, sugar,
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
typically baked. In fact, it is a major part of almost ever/y celebration. It is often
served as a celebratory dish on ceremonial occasions such as weddings,
anniversaries, baptism, etc.
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
being, in my opinion, deserves cake.
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
10
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
that have a slight amount of fat.
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.
Statement of the Problem
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.
11
The researchers seek to answer the following specific questions:
1. How will the following differ from freshly-baked and chilled sponge cake?
a. Size
b. Color
c. Taste
d. Texture
2. Is there a significant effect to the sponge cakes?
Hypothesis
Ho: There are no difference between freshly-baked and chilled sponge cake.
Ha: There are differences between freshly-baked and chilled sponge cake.
12
Conceptual Framework
Size Before
Color Chilling
Taste
After
Texture Chilling
Fig. 1. Paradigm of the study
Scope and Delimitation
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
16-20 years old, 13 females and 3 males.
13
Significance of the Study
This study benefits the following persons:
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
has been chilled.
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
what is good for their child/children.
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
the sponge cake
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
the prior person/people who introduce cakes in industry.
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.
14
Definition of Key Terms
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
powder). Merriam Webster (2018).
In this study, it is the subject, specifically sponge cake.
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
point. Merriam Webster (2018)
In this study, it is used as one of the instruments.
Sponge cake. A light cake made without shortening. Merriam Webster (2018)
In this study, it is the major variable or subject.
Storage. The action or method of storing cakes and pastries to prolong its shelf life.
Merriam Webster (2018)
In this study, refrigerator was used as the storage tool of the researchers.
15
CHAPTER II
Review of Related Literatures
Study of batter lipids during baking and cooling of sponge cake
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.
Baking of Sponge Cake: Experimental Characterization and Mathematical

Modelling
By Ureta, M. Et al. (2015)
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
16
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
increase in volume expansion. Secondly, a mathematical model was developed to simulate
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.
Size Effects of Starch Granules on Porous Structure Formation of Sponge Cakes
Made from Potato Starch
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
17
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
air bubbles which expanded and then solidified.
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
about the study to collect more information.
18
CHAPTER III
Methodology
Research Design
The researchers used quantitative research. According to Babbie, (2010),
quantitative methods emphasize objective measurements and the statistical, mathematical,
or numerical analysis of data collected through polls, questionnaires, and surveys, or by
manipulating pre-existing statistical data using computational techniques. Quantitative
research focuses on gathering numerical data and generalizing it across groups of people
or to explain a particular phenomenon.
Abraham & MacDonald (2011) states that Quasi-experimental research is similar
to experimental research in that there is manipulation of an independent variable. It differs
from experimental research because either there is no control group, no random selection,
no random assignment, and/or no active manipulation. Using quantitative research in this
type of studies is important because you can easily measure the progress which deals with
numerical data. It is unchanging and is objective.
19
Subjects of the Study
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
The researchers used a Likert scale survey questionnaire. According to Williams,
(2018), a Likert scale is a psychological measurement device that is used to gauge
attitudes, values, and opinions. It functions by having a person complete a questionnaire
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
statistically significantly different from each other.
20
Formula T-Test
𝒎
𝒕=
𝒔/√𝒏
Where:
n = population
m = mean
s = standard deviation
df = n-1
𝛼 = 0.5%
D = differences
21
Chapter IV
Presentation, Analysis, and Interpretation of Data
Gender
18.75%
81.25%
Female Male
Graph 1. Respondents’ Gender Demographics
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.
22
Age
6.25% 6.25%
18.75%
31.25%
37.5%
16 17 18 19 20
Graph 2 – Respondents Age Demographic
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-
five (6.25%) percent aged twenty (20)
23
Table 1: Size of the Sponge Cakes
Statements Mean SD
Freshly-Baked 3.2 4.5497
Chilled 3.2 4.0866
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
accepts the null hypothesis (Ho).
Table 2: Color of the Sponge Cakes
Statements Mean SD
Chilled 3.2 3.2711
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
24
significant differences in terms of its color, therefore the researchers rejects the null
hypothesis (Ho) and accepts the alternative hypothesis (Ha).
Table 3: Taste of the Sponge Cakes
Statements Mean SD
Chilled 3.2 4.0866
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
accepts the null hypothesis (Ho).
Table 4: Texture of the Sponge Cakes
Statements Mean SD
Chilled 3.2 2.7749
25
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).
26
CHAPTER V
Summary, Conclusion, and Recommendations
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
and chilled sponge cake in terms of taste and texture.
Conclusion
As based on the findings, majority of the respondents of the researchers age 18
years’ old which has the high percentage of 37.5%. Next are the respondents age 17 years
27
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
has been chilled.
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
microorganism can go to it.
28
References Cited:
 Merriam Webster (2018). Cake. Retrieved from
https://www.merriam-webster.com/dictionary/cake
 Paliwal, A. (2016). The Importance of Cakes in your Special
Occasions. Retrieved from
https://www.mygingergarlickitchen.com/importance-cakes-special-
occasion/
 Clemps, J. (2015). The Importance of Cake. Retrieved from
https://creativeclemps.wordpress.com/2015/10/01/the-importance-
of-cake/
 Cook’s Info (2018). Sponge Cakes. Retrieved from
https://www.cooksinfo.com/sponge-cakes
 Threewitt, C. (2018). What’s the Difference: Sponge cake, Pound
Cake, Gateau, Genoise. Retrieved from
https://recipes.howstuffworks.com/food-facts/sponge-pound-
gateau-genoise.htm
 Phillips, S. (2000). Learn About Storage. Retrieved from
https://www.craftybaking.com/learn/storage
 Price, G. (2012). What Is Cake? Retrieved from
https://www.gretchensbakery.com/what-is-cake/
 Babbie, Earl R. The Practice of Social Research. 12th ed. Belmont,
CA: Wadsworth Cengage, 2010; Muijs, Daniel. Doing Quantitative
29
Research in Education with SPSS. 2nd edition. London: SAGE
Publications, 2010. Retrieved from
https://libguides.usc.edu/writingguide/quantitative
 Abraham & McDonald, 2011. Quasi-Experimental Design.
Retrieved from
http://instr.iastate.libguides.com/c.php?g=49332&p=318076
 Statistical Tools for High-throughput Data Analysis, 2018. T-test
Formula. Retrieved from http://www.sthda.com/english/wiki/t-
test-formula
 Pycarelle, S. 2017. Study of Batter Lipids During Baking and
Cooling Process of Sponge Cake. Retrieved from
https://agenda.kuleuven.be/en/content/study-batter-lipids-during-
baking-and-cooling-sponge-cake?fbclid=IwAR0J5b8v7-
bSbeWA8jams4tTmX8FX_j1_DsmIQ5UWBLAxW1dJTlw0j4qI8
 Ureta, M, et al. 2015.Baking of Sponge Cake: Experimental
Characterization and Mathematical Modelling. Available from:
https://www.researchgate.net/publication/291012917_Baking_of_S
ponge_Cake_Experimental_Characterization_and_Mathematical_
Modelling?fbclid=IwAR1rhH4prt-
NeuuYWHT_iaKJkyX7laboinyH0UD86fWtYOsSravqhs_2V_4
30
 Kusunose, C. Et al. (2002). Size Effects of Starch Granules on
Porous Structure Formation of Sponge Cakes Made from Potato
Starch. Retrieved from
https://www.jstage.jst.go.jp/article/cookeryscience1995/35/1/35_1
0/_article/-char/en
31
APPENDICES
LIST OF TABLES / FIGURES /GRAPHS
Table Title Page
Table no. 1 Size of the sponge cake 24
Table no. 2 Color of the sponge cake 24
Table no. 3 Taste of the sponge cake 25
Table no. 4 Texture of the sponge cake 25
Figure Title Page
Figure 1 Paradigm of the Study 13
Figure 2 Formula 21
Graphs Title Page
Graph 1 Age Demographic Profile 22
Graph 2 Gender Demographic Profile 23
32
Survey Questionnaire
Name: ____________ Age: _______
Gender: ___________ Section: ______
Please rate the sponge cake from

(1-5), 5 being the highest and
1 being the lowest. According to :
size, color, taste, and texture.
Freshly-baked:
Size: ________
Color: _______
Taste: _______
Texture: _____
Chilled:
Size: ________
Color: _______
Taste: _______
Texture: _____
__________________
Signature
33
Curriculum
Vitae
34
Name: De Leon, Kathleen
Age: 17 y/o
Birthday: November 9, 2000
Religion: Catholic
Contact Number: 0965-195-1558
Secondary (SHS):
Bread and Pastry (BAP)
2017-Present
Secondary(JHS):
Mayamot National High School
Antipolo City
2013-2017
Elementary:
Mayamot Elementary School
Antipolo City
2007-2013
35
Name: Del Rosario, John Ruden

Age: 19 y/o
Birthday: February 13, 1999
Religion: Catholic
E-mail Address: ruden_j@yahoo.com
Secondary (SHS):
2017-Present
Secondary (JHS):
Barangka National High School
Marikina City
2012-2016
Elementary:
Malanday Elementary School
Marikina City
2006-2012
36
Name: Eramis, Ronkian

Age: 17 y/o
Birthday: February 24, 2001
Religion: Catholic
Contact Number: 09267854682
E-mail Address: Eramisronkian24@gmail.com
Secondary (SHS):
2017-Present
Secondary (JHS):
New Era High School
Quezon City
2013-2017
Elementary:
Balara Elementary School
Quezon City
2007-2013
37
Name: Manangan, Remegio

Age: 19 y/o
Birthday: September 27, 1999
Religion: Catholic
Contact Number: 09455016486
E-mail Address: Ghiomanangan@gmail.com
Secondary (SHS):
2017-Present
Secondary (JHS):
San Pedro National High School
Tarlac City
2013-2017
Elementary:
San Juanico Elementary School
Tarlac City
2007-2013
38
Name: Ronquillo, Katherine
Age: 18 y/o
Birthday: May 25, 2000
Religion: Catholic
Telephone Number: 534-8278
E-mail Address: Ronquillokatherine@ymail.com
Secondary (SHS):
2017-Present
Secondary (JHS):
Cupang National High School
Marikina City
2013-2017
Elementary:
Cupang Elementary School
Marikina City
2007-2013
39
Name: Salles, Lovely

Age: 17 y/o
Birthday: November 20, 2000
Religion: Iglesia Ni Kristo
E-mail Address: Lovely.salles@yahoo.com
Secondary (SHS):
2017-Present
Secondary (JHS):
Fortune National High School
Marikina City
2013-2017
Elementary:
Fortune Elementary School
Marikina City
2007-2013
40
Name: Valenzuela, Jianne Joy
Age: 17 y/o
Birthday: December 10, 2000
Religion: Catholic
E-mail Address: Jianne@yahoo.com
Secondary(SHS):
2017- Present
Secondary (JHS):
Matuyatuya National High School
Marikina City
2013-2017
Elementary:
Matuyatuya Elementary School
Marikina City
2007-2013
41

A Comparative Analysis Between Freshly Baked Sponge Cake and Chilled Sponge

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A Comparative Analysis Between Freshly Baked Sponge Cake and Chilled Sponge

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SENIOR HIGH SCHOOL DEPARTMENT

Philippine Copyright 2018

Senior High School Department

All rights reserved.

A COMPARATIVE ANALYSIS BETWEEN FRESHLY-BAKED SPONGE CAKE

AND CHILLED SPONGE CAKE ACCORDING TO THE H.E STUDENTS OF

ASIAN COLLEGE, QUEZON CITY

The Faculty of the Senior High School Department

Asian College Quezon City

Of the Requirements for Grade 12

DE LEON, KATHLEEN PALMA D.

DEL ROSARIO, JOHN RUDEN P.

VALENZUELA, JIANNE JOY E.

out by the undersigned.

It is understood that if researchers are found to be guilty of plagiarism, forgery,

This action research entitled “A Comparative Analysis between Freshly-baked

Accepted in partial fulfilment of the requirements for Grade 12.

Title: A Comparative Analysis between Freshly-baked Sponge Cake

and Chilled Sponge Cake According to the H.E Students of

Asian College, Quezon City

Researchers : De Leon, Kathleen

Del Rosario, John Ruden

Valenzuela, Jianne Joy

Position : Members of the Faculty, Field of Specialization

College / Senior High School Department

Institution : Asian College Quezon City

The study “A Comparative Analysis between Freshly-baked Sponge Cake and

KEYWORDS: Sponge cake, Freshly-baked, Chilled, Size, Color, Taste, Texture

APPROVAL SHEET ……………………………………………………………………4

The Problem and Its Background ….....................................................................10

Statement of the Problem………………………………………………………...11

Scope and Delimitation…………………………………………………………..13

Significance of the Study ………………………………………………………...14

Review of Related Literature……………………………………………………..16

Section 3—CHAPTER III

Research Design and Methodology………………………………………………19

Population and Samples of the Study…………………………………………….20

Instruments of the Study………………………………………………………….20

Data Processing and Statistical Treatment………………………………………..20

Presentation, Analysis and Interpretation of Data………………………………...22

Summary, Conclusions and Recommendations………………………………….27

REFERENCES CITED (in APA format)

List of Tables, Figures and Graphs……………………………………….32

The Problem and Its Background

According to Paliwal (2016), the amazing amalgamation of flour, sugar,

typically baked. In fact, it is a major part of almost ever/y celebration. It is often

served as a celebratory dish on ceremonial occasions such as weddings,

anniversaries, baptism, etc.

being, in my opinion, deserves cake.

that have a slight amount of fat.

Statement of the Problem

The researchers seek to answer the following specific questions:

2. Is there a significant effect to the sponge cakes?

Fig. 1. Paradigm of the study

Scope and Delimitation

16-20 years old, 13 females and 3 males.

Significance of the Study

This study benefits the following persons:

has been chilled.

what is good for their child/children.

the sponge cake

the prior person/people who introduce cakes in industry.

Definition of Key Terms