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.

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Presentation transcript:

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