it gets tasty
It will not be very moist once baked. The cake will also probably not hold together very well, as the eggs primarily act as a bonding agent.
After slicing and in dish, pour milk over it.
Fat in baked goods gives them a tender, moist texture. The most common types of fats used in baking are butter, shortening, oil and sometimes, even lard. Without the added fat, the baked goods would be extremely dry and not tasty at all.
2% because the fat in the milk when baked absorbs the sugar , makes the cake more moist
The primary use for eggs is to act as a binding agent. They hold the cake together once it has been baked, so it does not crumble or fall apart too easily. They also add a glossy finish to the cake, make it smooth and moist, and add flavor.
Yes.
Steam rising from the hot cake condenses upon contact with the cooler air, condensing on the surface and causing a slight moist stickiness on the baked cake. This may dry again as the cake becomes completely cool, depending on humidity in the air.
It makes your cake very moist.
Moist is a state between dry and wet. For instance, a cake that is slightly moist is nicer to eat than a cake that is very dry.
Cakes cannot be baked in the microwave. Baked goods require dry heat, which a microwave doesn't provide. Microwave ovens cook by generating moist heat, so everything cooked in them is essentially steamed.
Vanilla cake.
Miss Maudie baked a Lane cake for Jem as a gift for his 12th birthday.