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Cakes and baking
Also searched as: cake, muffins, cookies, biscuits, shortcrust, sponge, tart
In short: Baking is a balance: flour and egg give structure, sugar and fat make things tender and moist, air makes them light.
Picture it
Like a house built by two teams: one builds walls (flour, egg), the other makes it cosy (sugar, fat). Too much of one side and it turns tough or collapses.
What happens
Air gets into the batter through baking powder, baking soda, whisked-in air or steam. In the oven it expands until protein and starch set and hold the shape. Sugar and fat slow the , which is why cakes stay tender.
Why it matters
Baking is less forgiving than cooking, because amounts and order determine the structure. If you know the roles, you can still adapt.
Rules of thumb
- Weigh rather than measure by volume.
- Bring ingredients to room temperature when creaming butter.
- Do not open the oven before the batter has set.
Related entries
Sources
- Harold McGee: On Food and Cooking (2004), Kapitel Kuchen, Gebäck, Zucker