What does flour do in a cake?

Answer 1

Baking is a scientific formula. If flour is not there, the cake will not have the colour and flavour that it has. I will not rise either.

Flour is the basic substance of the cake; the other ingredients are added to create the chemical reactions that occur in baking, to adhere the ingredients into a mass, and to add flavor, or both.

Answer 2

It gives the cake 'bulk' and volume which produces a structure. If it is self raising it provides a raising agent. Plain flour will need to have bc soda added to it . Source: food tech student :)

Answer 3

I am not much of a baker, but I do now that the flour gives the cake body and helps it rise. If we didn't have flour in the cake then it would be flat and soupy! It also gives it its texture and taste. We need it to make the cake fluffy and so it will not taste like just sugar, eggs and vanilla.

Answer 4

The flour contains proteins.

When working with a dough, beating it thoroughly, the protein bonds become stronger.

This mean that it traps air better and when it is baked, the trapped air expands due to the rise in temperature. Then the protein "stiffens" and keep the cake/dough at its risen state, a spongy consistency that most people find very tasty and Delicious, not to mention easy to chew..

We add egg and sugar to enhance the taste, but also to enhance the ability of the dough to trap air.

If whipping eggs and sugar together until allmost stiff, then this mixture contains a lot of trapped air. Carefully sifting in flour afterwards, and you can actually make a spongy cake without any raising agents in it.

Answer 5

If you forget to mix in the flour you end up with a very hard sugary mixture which is a nightmare to clean. It seems to be the main part of a cake as you know if you've forgotten the flour. If your unsure try forgetting the flour!

Answer 6

The main function of flour in a cake is to provide structure.

Answer 7

It is a bulking ingredient