Functions of Ingredients in a Cake

Functions of Ingredients in a Cake

1. Fat

   • Holds tiny air bubbles.
     • Creates texture.
     • Creates volume.
   • Adds colour.
   • Adds flavour.
   • (Particularly butter and margerine.)
   • Increases shelf life.
   • Produces a cake with a short crumb or a rich texture.

2. Sugar

   • With fat, helps hold air in a mixture.
   • Increases volume.
   • Sweetens and adds flavour.
   • Holds the fat in an emulsion.

3. Eggs

   • Contain albumin.
     • When beaten traps air to a foam.
       • Adding air to the mixture.
     • A protein.
   • Hold fat in an emulsion once they have been beaten.
   • The yolk contains lecithin.
     • Helps to keep the emulsion stable.
   • Help hold air.
   • Add colour.
   • Add flavour.
   • Increase volume.

4. Flour

   • Forms the main structure.
   • Soft flour has a low gluten content therefore gives a soft and tender crumb.
   • Can also be a raising agent: self raising flour.

5. Raising Agents

   • Alters texture.
   • Produces a gas which expands on heating.
   • Makes cakes light and airy.
   • Needs to bee mixed evenly through the other ingredients.

6. Liquids

   • Produce steam to help mixture rise.
   • Combines with protein in flour to form gluten.