Functions of Fat, Sugar, Flour, Raising agent and Eggs in Cake making
a. Holds tiny air bubbles which create texture and volume
b. Adds colour and flavour, particularly butter and margarine.
c. Helps increase shelf life
a. Helps to hold air in the mixture
b. Increases the volume of cake
c. Sweetens the mixture
a. Forms the main structure of most cakes
b. Soft flour has a low gluten content and gives a tender crumb
a. Makes cakes light and airy
b. Needs to be measured accurately, because together with flour, it can make the product rise.
a. Trap air especially if they are beaten
b. Contains the protein albumen, which beating forms a foam, adding air into the protein mixture.
c. Holds the fat in emulsion once the mixture has been beaten.
d. Contains lecithin (also, a protein) in the egg yolk, which helps to keep the emulsion stable.
e. Adds colour and flavour to the mixture