There's nothing quite like combining the ingredients that already exist in your fridge and cupboards into a delicious cake.
WHAT INGREDIENTS ARE USED IN BAKING A CAKE?
The ingredients for a normal sponge cake can be found in your kitchen all year round. These basic ingredients for baking a cake are: flour, eggs, fat (usually butter), sugar, salt, some form of liquid (usually milk), and a leavening agent (like baking powder).
These are basic cake ingredients that cannot easily be changed or substituted if you want to achieve the perfect cake mix (unless you are baking a vegan cake). However, there are a variety of optional cake toppings to enhance the flavor, color and appearance of the cake, such as: cocoa, lemon, jam, curd, nuts and dried fruits, to name a few. .
BASIC CAKE INGREDIENTS
Understanding the functionality of each of these basic cake ingredients will help you better understand the changes that can be made to a cake mix recipe and how to go about it as a baker.
flour for cakes
Flour is perhaps the most important ingredient in a cake mix because it forms the basic structure of the whole cake. A key ingredient in flour is gluten, a protein that gives cake the ability to bind together. The gluten forms a web that traps and seals air bubbles in the cake mix. The more gluten that builds up in the mixture, the firmer the cake will be. Therefore, it's generally better to have less gluten buildup as long as the cake sets properly. There are different types of flour, e.g. All-purpose flour, pastry flour, wheat flour, etc. Most often, and also when baking cakes, we recommend baking flour.
ORGANIC DAIRY PRODUCTS
We always use organic dairy products for our pastries. Ingredients such as organic milk and butter dispense with the use of pesticides and fertilizers. They also control and severely limit the amount of hormones and antibodies used in their livestock. Organic farmers use traditional milk production methods that prioritize taste over convenience.
Assortment and organic eggs
Eggs have several important functions. Its main purpose is to act as a binder to keep the finished product intact and together. Not to mention that the egg white is a drying agent that adds stability to the dough, while the yolk adds texture and flavor to the cake. Similar to dairy farming, organic and free range eggs come from organic farms that have very little to no chicken raising with pesticides and fertilizers and again there is more emphasis on fresh taste than on quality, quantity or convenience.
WHOLE MILK
The most common liquid used in cake mix is milk. However, several recipes use water, juice, or alternative milk as the liquid cake ingredient. Liquid helps bind dry ingredients together and is an essential part of any good baking recipe.
The best type of milk for baking cakes is whole milk, as it typically contains 3.5% fat, while skimmed milk contains no fat. The fat in milk plays an important role in cake making as it acts as a softener and moisturizer. This means that your cake will contain a little more fat and tend to be moister with a finer crumb and less dry with a moister base.
POWDERED SUGAR NOT GRANULATED SUGAR
Sugar is used as the base ingredient of the cake as it sweetens the cake. It also helps stabilize the batter and keep the cake soft and moist. Due to the size of the sugar grains, we recommend using powdered sugar instead of caster sugar. e . Its small granules are easier to mix and dissolve more easily when combined with other ingredients, giving cakes a smoother, less lumpy texture. If you don't have powdered sugar in your kitchen, simply process granulated sugar in your food processor until finely ground.
NON-ESSENCE VANILLA EXTRACT
Vanilla is an invisible and essential element in confectionery. It supports, balances, and adds depth to a recipe and is an excellent flavor enhancer. Vanilla and essence are often thought of as the same thing, but while the bottles look the same, the insides don't. Vanilla essence is a manufactured liquid that tastes a bit like vanilla but contains little or no real vanilla. Imitation vanilla is usually derived from crude oil. Derived essences require additional additives such as colorants, sweeteners, and preservatives to look and smell like the real thing. Vanilla essence is generally finer, lighter in color, weaker in flavor, and less complex than the actual extract, making it less desirable as an ingredient in baking cakes.
A touch of coffee intensifies the chocolate
There's nothing quite like a gooey chocolate cake with intense chocolate flavor and rich texture. Yes, strong coffee, the country's favorite pick-me-up in the morning, also subtly enhances the flavor of chocolate. Coffee and chocolate share the same flavor profile. So when a pinch of coffee is added to the chocolate, those rich flavors are enhanced with hints of spice. However, be sure to use only a small amount (eg a few teaspoons, depending on size) to avoid giving your cake a strong coffee flavor.
High quality cocoa powder, not hot chocolate powder
For the best results when baking cakes, it's essential to use high-quality cocoa powder instead of hot chocolate powder. This is because cocoa powder has a higher concentration of pure cocoa beans, which adds a deliciously rich chocolate flavor to your cake mix. Unlike hot chocolate, which contains a lot of sugar, cocoa powder is pure cocoa without any added sweeteners. This means it won't affect the sweetness of your recipe and allows you to control the amount of sugar you add.
