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The main ingredients used in cake making are flour, sugar, fat, eggs, raising agent and fruits .
Cake Ingredients:
- Flour creates a base.
- Eggs acts as the main binding ingredient and add moisture.
- Oil adds moisture and richness and also acts as a secondary binding agent.
- Milk adds sweetness and moisture.
- Vanilla extract adds flavor and depth.
- Baking powder / soda make a cake rise or be lighter and fluffier.
- Salt adds flavor / enhances flavor.
Main Functions of Cake Making Ingredients
1. Flour
To give volume, bulk and structure to the cake.
2. Sugar
Sugar or sweeteners have the following purposes in baking.
add sweetness and flavour.
create tenderness and fineness of texture.
give crust colour.
act as a preservative.
act as a creaming agent with fat and as a foaming agent with eggs.
3. Fat
The major functions of fat in baked products are:
to tenderize the product and soften the texture.
to add moistness and richness.
to add flavour.
to assist in leavening .
4. Eggs perform the following functions:
egg protein coagulates to give structure to baked products.
egg yolks contain natural emulsifiers which help to produce smooth batters. This contributes to volume and texture.
beaten eggs incorporate air. In a batter this trapped air expands when heated and aids in leavening.
adds moisture
adds flavour
improves the nutritional Value
helps to improve the colour
5. Raising Agent
Baking powder when combined with liquid produces carbon dioxide which helps to incorporate air and expands the gluten in the flour. The application of heat causes the cake to set while in the 'risen' position.
6. Fruits
Dried fruits add to the nutritional value of the cake. These fruits must be soaked before adding them to the cake mixture or they will compete with the mixture for moisture.
What else can I help you with?
What are some questions about sponge cake?
are sponge cakes made out of a sponge? what color is a sponge cake? have i ever had a sponge cake? why is it called a sponge cake? answers to questions above: are sponge cakes made out of a sponge- no. what color is a sponge cake- depends on the flavor. have i ever had a sponge cake- no. why is it called a sponge cake- because he flakey spongy feeling of the sponge cake and the sponge cake feels and looks like a sponge. tell me if this helps on sponge cakes or your research on sponge cakes. thankyou :]
Where did the sponge cake come from?
From the sponge-like consistency of the cake.
How is a sponge cake a solid?
The sponge cake has its own form.
Why does your sponge cake smell of eggs?
Because in a sponge cake, there is eggs.
What are the similarities of a butter cake and a sponge cake?
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.
Is sponge cake lighter or heavier than creamed cake?
Sponge cake is usually lighter than creamed cake is.
Where can you buy sponge cake from in New York City?
why you want sponge cake get something good like CHEESE CAKE
What is the taste of Victorian sponge cake?
A Victorian Sponge Cake is a very basic cake that tastes mostly like vanilla and butter.
What kind of sponges go into a sponge cake?
None, it's a sponge cake because it feels spongy
What desserts are fair trade?
cake carrot cake and sponge cake strawberry cake
What is the difference between sponge cake and regular cake?
the diffewrence is that pound cake is thicker and has more moistness to it and sponge cake is kinda dry. it really depends on how you make it. but really,the pound cake is better
How is creamy sponge cake made?
For a perfect sponge cake use half flour and half corn flour.
