The interior texture of cake is called the crumb. Cake crumb should be tender and break apart easily, compared to bread which should be chewy and elastic.
because Queen Victoria liked a slice of sponge cake with her afternoon tea.
The Egg is a cake ingredient because it gives it a nice texture. I think that that is silly too, but without it, cake has no texture!!
it gives flavour to the cake and it gives more texture to the sponge
Texture is a term with which many interior or photographic designers are familiar. By definition, texture is "the properties held and sensations caused by the external surface of objects received through the sense of touch."
cause its dumb
Thick, rich, chewy, and gooey!
A substitute for cake emulsifier is lecithin. Its a natural emulsifier than can improve the overall texture of all kinds of baked goods including cake.
No, cake flour is much finer, giving cakes light texture. You would be better of substituting regular all purpose flour
The major difference between a sponge cake and a butter cake is that a sponge cake has no fat in it, should be light in texture. A sponge cake not stored correctly will go dry quickly. A cake with butter in is a firmer moist cake which should keep longer.
Yes, the two are interchangeable. However, oil usually results in a moister texture to the finished cake.
Molasses will add a thicker texture and a rich sweetness, along with a bit of darker color, to a cake.
If something has a homophonic texture then it has a chordal texture :)