How it's made: Cake

How it's made: Cake

1. Flavours

   • Ingredients
     • Taste
       • Sweetner
         • Caster sugar
           • Specific heat
             • Non-enzymatic browning
               • Manipulations
                 • May be under cooked
             • 80 degrees
               • Hardening of gluten
                 • Maintains stronger structure
           • Prevents too much CO2
             • Stops bonding of protein chains
           • Butter
             • Fluffy texture
       • preference
         • Cocoa powder
         • Vanilla extract
     • Self-raising flour
       • Leavening agent
         • Produces CO2
           • Fluffy Texture
         • Flour
           • Gluten
             • Structure
               • Protein chains
                 • Eggs
                   • denaturing of the proteins
                     • Shape
                       • Compound (acid/base)
                         • Baking soda (acid/alkaline)
             • Elasticity
               • Fibres, stretchy webs
         • Baking soda

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