what does the basic ingredients of a cake do?

Answer 1

"Shortened Cakes

These cakes are based on a combination of fat and sugar, combined by creaming. The sugar crystals create tiny holes in the shortening, which will be filled by carbon dioxide and steam when the cake is baked. This is called aerating the fat. Flour and eggs provide structure with proteins and starches, which coagulate in heat, setting the structure in tiny bubbles around the CO2 and steam.

Angel Food Cakes

These cakes are made from egg whites, sugar, flour, cream of tartar, salt, and flavorings. Cream of tartar makes the mixture more acidic, forming a favorable environment for protein bonds. Sugar adds flavor and tenderness, and helps form and stabilize the protein bonds. This is important: the bowl and all utensils which come in contact with egg whites must be totally clean and free of grease. Fat will destroy the foam by interfering with the protein bonds of the egg white.
Have the whites at room temperature for the best volume; the protein bonds will be more relaxed and the foam higher.

Chiffon Cakes

Chiffon cakes are angel food cakes with egg yolks and vegetable oil (not butter or margarine) added. They still depend on an egg white foam, but the fat makes a more tender cake that stays moist longer. It is very important to make sure that the egg white foam is beaten until very, very stiff. The foam provides most of the structure for the cake

Sponge Cakes

Sponge cakes are made of whole eggs, and use no other leavening ingredient. Egg yolks are beaten with sugar to incorporate air into the batter, then the whites are beaten with more sugar for stability, structure, air, and volume. The two mixtures are folded together, with flour added for structure. "

Answer 2

1

Answer 3

white sugar
eggs
vanilla extract
all-purpose flour
baking powder
milk

Answer 4

Bake & rise up light, airy & fluffy

Answer 5

flour, egg, baking soda/ yeast, sugar, flavors....

Answer 6

Hold it together.