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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.

Published byThomas Townsend Modified over 9 years ago

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Presentation on theme: "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."— Presentation transcript:

1 Cake Ingredients

2 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

3 B. Sugar 1. Function- makes baked goods sweet and tender C. Eggs 1. Function- flavor, color and sometimes help cake rise

4 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

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