Ingredient

Function

Description

Flour

Structure

- gluten sets giving risen product

Eggs

Raising Agent
LiquidStructure
Colour

- incorporates air
– hydrates protein in flour
– causes gelatinisation of starch
– produces steam as a raising agent
– coagulated egg protein gives structure to the product
– egg yolk gives golden colour to product

Caster Sugar

Tenderising
Flavour
Keeping

- softens gluten in flour
– gives a sweet taste
– helps retain moisture in baked goods

Fat

During cooking fat melts.
Fat is absorbed into flour. This helps to produce characteristic crumbly texture of cakes.
The melting fat results in the formation of air spaces.
These air spaces contribute to the lightness of the product.

Raising Agents

Liquid and heat cause gases to expand.
Gases are trapped in product.
Gases cause the product to rise.
Protein films around gas bubbles coagulate.
Starch grains gelatinise and the batter sets.