Cake batter solidifies when cooked because of chemical reactions due to the heat of baking.
The sponge cake has its own form.
A cream cake is a solid because it maintains a fixed shape and volume at room temperature. The cream, while soft, is not in a gaseous or liquid state as it is a semi-solid component of the cake.
It is a cylinder.
a sphere
It's a solid
Moisture leaves the cake, and the ingredients turn form liquid to solid. As moisture and steam / hot air leave the cake, it can shrink a little.
It's not a liquid or a gas so Yes
A solid figure that looks like a round cake is a cylinder. A cylinder has two parallel circular bases connected by a curved surface, resembling the shape of a cake. The circular shape of the bases and the rounded sides give it a cake-like appearance.
Sponge cake is considered a solid because it has a defined shape and volume, and it does not flow like a liquid. It maintains its structure when baked due to the protein network formed by the eggs and flour, giving it a solid consistency.
Yes, in some cake recipes, canola oil can be substituted for shortening.
a cake is a solid
Both. While the cake changes form a thick liquid to a spongy solid the foundations of it are changing as well.