cake ingredients. ii. cake ingredients a. flour 1. function structure 2. types cake and all purpose...
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![Page 1: 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](https://reader036.vdocuments.net/reader036/viewer/2022071807/56649e565503460f94b4de91/html5/thumbnails/1.jpg)
Cake Ingredients
![Page 2: 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](https://reader036.vdocuments.net/reader036/viewer/2022071807/56649e565503460f94b4de91/html5/thumbnails/2.jpg)
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
![Page 3: 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](https://reader036.vdocuments.net/reader036/viewer/2022071807/56649e565503460f94b4de91/html5/thumbnails/3.jpg)
B. Sugar
1. Function- makes baked goods sweet and tender
C. Eggs
1. Function- flavor, color and sometimes help cake rise
![Page 4: 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](https://reader036.vdocuments.net/reader036/viewer/2022071807/56649e565503460f94b4de91/html5/thumbnails/4.jpg)
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