Making cakes with the right ingredients
Different ingredients serve different purpose. When a new product is being developed it is important to choose the right ones.
The main ingredients in cakes are fat, sugar, eggs, flour, a raising agent and sometimes a liquid. Flavorings may include dried fruit spices, essences, chocolate, coffee and citrus fruits. Each ingredient performs an important function.
Fat
Holds tiny air bubbles which create, texture and volume
Adds color and flavor, particularly butter and margarine
Produce cake with short crumb or rich texture
Sugar
With fat help to hold air in the mixture
Increases the volume of the cake
Sweetens the mixture and adds flavour
Eggs
Trap air, especially if they are beaten
Contain the protein albumen, which when beaten forms a foam, adding air into the mixture
Hold the fat in an emulsion once the mixture has been beaten
Contain lecithin (also a protein) in the egg yolk, which helps to keep the emulsion stable
Add color and flavor
Flour
Forms the main structure of most cakes
Soft flour has a low gluten content and gives a soft tender crumb
With the correct amount of raising agent, it helps the product to rise
Raising agent
Makes cakes light and airy
Needs to be measured accurately
Needs to be mixed evenly through the other ingredients
Liquid
Usually milk and water produces steam to help the mixture rise during baking
Combines with the protein in flour to form gluten
Cakes can be made at home or commercially manufactured and sold though retail outlets. The choice ranges from plain textured cakes to imaginatively iced and decorated special occasion cakes.
Making cakes with the right ingredients
Different ingredients serve different purpose. When a new product is being developed it is important to choose the right ones.
The main ingredients in cakes are fat, sugar, eggs, flour, a raising agent and sometimes a liquid. Flavorings may include dried fruit spices, essences, chocolate, coffee and citrus fruits. Each ingredient performs an important function.
Fat
Holds tiny air bubbles which create, texture and volume
Adds color and flavor, particularly butter and margarine
Produce cake with short crumb or rich texture
Sugar
With fat help to hold air in the mixture
Increases the volume of the cake
Sweetens the mixture and adds flavour
Eggs
Trap air, especially if they are beaten
Contain the protein albumen, which when beaten forms a foam, adding air into the mixture
Hold the fat in an emulsion once the mixture has been beaten
Contain lecithin (also a protein) in the egg yolk, which helps to keep the emulsion stable
Add color and flavor
Flour
Forms the main structure of most cakes
Soft flour has a low gluten content and gives a soft tender crumb
With the correct amount of raising agent, it helps the product to rise
Raising agent
Makes cakes light and airy
Needs to be measured accurately
Needs to be mixed evenly through the other ingredients
Liquid
Usually milk and water produces steam to help the mixture rise during baking
Combines with the protein in flour to form gluten
Cakes can be made at home or commercially manufactured and sold though retail outlets. The choice ranges from plain textured cakes to imaginatively iced and decorated special occasion cakes.
Making cakes with the right ingredients
