Cake Making - Functions of Flour, Eggs and Milk

Cake Making – Function of Flour, Eggs and Milk

The basic ingredients of a cake are divided into two types - the ones that give structure to the cake: Flour, Eggs and Milk and the ones that make the cake tender: Sugar, shortening and Baking powder (Leavening agent) 

FLOUR

Flour provides structure for the cake as well as holds the other ingredients together. Flour with a protein content of 7 to 9%, a fine grain and well bleached is most suitable for use as cake flour. Bleaching helps the flour carries more sugar, water and shortening the pH of the flour be around 5.2

EGGS

Eggs and flour form a skeleton which acts as support to the framework of a cake. Fresh eggs have a pH of 7.0 – 7.5 and if allowed to stale the pH can change to a low acid condition which will throw the leavening action of the formula out of balance. Eggs also contribute moisture, flavor and color to the product in which they are used.

Beating of the eggs is very important they should be beaten so that they will hold a fairly good crease. This crease is made by running a pallet knife through the beaten mass. Lecithin in yolk gives the yolk emulsifying properties. 

MILK

Milk when used as dry milk solids adds richness and structure to the cake. The milk sugar lactose regulates the crust color. Milk solids improve the flavor and are good moisture retaining agents.  The water in liquid milk contributes to the eating qualities.

WATER

Water regulates the consistency of the better. It also develops the protein in the flour which acts to retain the gas from the baking powder. The water also acts as a leavening agent creating vapor pressure when the internal batter temperature reaches 2080 F during baking.

Water adds moisture to the cake and in that way regulates the eating qualities of the finished cake.

SALT

Salt is one of the cheapest ingredients. It has the property of bringing out flavors. It has important places in the palatability of baked products and therefore, should be used with good judgment. It also lowers caramalization temperature of cake batters and aids in obtaining crust color.

From Hand Book on Baking