"Before you can inspire with emotion, you must be swamped with it yourself. Before you can move their tears, your own must flow. To convince them, you must yourself believe. "
- Winston Churchill
You can’t buy happiness but you can buy a cake and that’s kind of the same thing, isn’t it? When you take a bite of your favourite cake in your mouth, is there a better feeling than that? I don’t think so. There is literally no substitute for cakes. The party doesn’t get complete without a cake.
When you eat a cake, don’t you get curious about what all ingredients are required to make it? I often do and therefore today we will discuss the elements required to make a delicious cake. Well, it seems quite easy to make a cake but that’s not the case. If you mess up with the ingredients, then the game is over. The cake won’t be the same as you thought of. You need to add all the essential ingredients in the right proportion for making a perfect cake.
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So, let’s discuss the ingredients that are a must when you are making a cake.
It binds all other ingredients and provides strength to the cake. Flour has the proteins that mixes with water and forms gluten. When the leavening agents are added in the mixture, the gluten stretches which helps in rising of cake in the oven. It is considered as the backbone of the cake.
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It is hard to imagine a cake without sweeteners. Whenever we think of sweeteners, sugar pops up in our mind. But apart from sugar, corn syrup and honey are also widely used as a sweetening agent for cakes.
The most commonly used leavening agent is an egg. Eggs have emulsifiers which helps in mixing of ingredients like oil and water. They give a structure to the cake and also adds nutrition and flavour to it.
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Milk and Butter
Milk provides moisture to the batter and also prevents it from collapsing in the oven. It gives a nice taste to the cake. Butter is also used for adding moisture and flavour and moreover it helps in making a delicate batter.
It helps in the coating of protein which leads to the formation of gluten. If the gluten doesn’t form then the cake will become very hard and you won’t be able to chew it.
Salt helps in fermentation and also has the property of binding the batter. It enhances the taste of the ingredients and balances the sweetness of the batter.
It is very common to judge the taste of the food by its aroma. A nice aroma can do a lot of work for you. Flavouring agents can either be spices or extracts. Spices include some seeds and blossoms of aromatic plants where as extracts can be like vanilla and fruit extracts that adds a nice flavour to the cake.