Cake Ingredients

II. Cake Ingredients

A. Flour

  1. Function

  structure

2. Types

  Cake and All Purpose Cake flour is lighter and contains less gluten

- substitutions

   1 cup -2T of all purpose flour =1 c cake flour

B. Sugar

1. Function- makes baked goods sweet and tender

 

C. Eggs

1. Function- flavor, color and sometimes help cake rise

 

D. Liquid

1. Function- help dissolve ingredients/moisture

 

E. Leavening gases

1. Function- cause cake to rise

 

2. Examples- baking soda, baking powder, sour milk

 

F. Cream of tartar Improves the color of egg whites and makes cake grain finer