CAKE BAKING 101: (Part 1) Know your Ingredients
WET INGREDIENTS
1.EGGS AND SUBSTITUTES
Role in baking– Chicken eggs are what we commonly use in baking. Eggs have two prime functions in baking one being binding-like flour eggs help to build the structure of cake by binding the ingredients together whilst toughening upon exposure to heat. This stabilizes the cake structure. Its secondary function is leavening- the liquid component in egg forms steam on exposure to heat which helps with leavening the cake.
Classification
- Yolks- The fat in egg is stored in the yolk which gives your cake it’s rich and moist taste.
- Whites- Whites are fat-free but about 85% of water is stored in it. This, when heated becomes steam which also helps with leavening. Egg whites can dehydrate the cake so recipes need to be tailored accordingly with added moistening ingredients to counterbalance this.
Always use large eggs unless and otherwise mentioned.
Egg Substitutes
If you are looking for egg free recipes it is important you pick substitutes that perform similarly to eggs which are binding, moistening and leavening. There might be a slight compromise in taste and texture when substituting eggs with other products but overall it serves the purpose. Here is a list of recommended substitutes (that I found on the PETA website) that work for me. I am not a fan of replacing eggs completely with fruit puree (and therefore I am NOT including it as a whole substitute) , as it makes the cake more dense and chewy (works for cookies though!)
You can find ground flaxseed, applesauce, and Ener-G egg replacer using the links provided online.
2.MILK AND ITS DERIVATIVES
Role in Baking– Milk is mainly used for flavor- to add moistness and tenderness to cakes. Most of my recipes use its derivatives such as yogurt/ buttermilk/sour cream to give that added flavor and soft texture. When using just plain milk I use cow’s whole milk for my recipes but feel free to substitute it with sheep/goat’s milk/low fat etc. or even dairy free almond/soy milk. A slight difference in texture and taste can be expected but is very minimal.
Storage– Dairy milk and its derivatives has a short shelf life and needs to be refrigerated until expiry. Bring to room temperature before use.
3.FAT
Role in Baking– Fat in the form of Butter, shortening, or oil adds moistness and tenderness to cakes. I like to use oil in most of my recipes as it easily combines uniformly with other ingredients when mixed. Shortening which is solid at room temperature- when mixed with flour traps air which aerates and gives tenderness to cakes. You can purchase them as one cup sticks or in tubs. Unsalted butter is made from cream and has the shortest shelf life.
Storage
- Unsalted butter- Refrigerate until expiry. Bring to room temperature when needed.
- Oil- room temperature. Using light oils such as sunflower/olive oil gives the cake a light texture.
- Shortening- Room temperature.
4.WATER
Role in baking Did you know, water acts as a leavening agent! On exposure to heat water becomes steam and causes little pores in the cake while raising it. It also helps to evenly combine dry and other wet ingredients together to form a uniform mix which gives light airy cakes.
Storage– I can see your eyes rolling 😉 !
5.FRUIT JUICES AND PUREE
Role in Baking- Water and eggs can be partly or completely substituted with fruit puree /juices which helps with binding ingredients as well as give an additional flavor. Using too much fruit puree can make your cakes dense and chewy. I like to use fruit puree in muffins.
Storage- puree/juices store as instructed by the manufacturer. If you are making your own puree you can refrigerate it up to 3-5 days.
Next: Summary
Comments
- Perfect White Vanilla Cake (YouTube Link included) | Thula's Cake Lab - […] Most of the white cake recipes use only “egg whites” to prevent the “yellow” imparted from yolk…To me, it…
Suchi
June 9, 2016
Wonderful piece of info regarding basics in cake mmaking …lot of literature n research 🙂
Thulashitha RD
June 9, 2016
Thank you Suchi !
Amruta
June 12, 2016
Thank you.. very nicely explained! Looking forward for more..
Thulashitha RD
June 14, 2016
Anytime Amruta ! stay tuned 🙂
Pratibha
June 20, 2016
Quite informative and enlightening blog, I have been baking from sometime now, but only now understanding the science behind it. Thanks for sharing your knowledge, will look forward to your next blog.
Thulashitha RD
June 21, 2016
Thank you Pratibha ! enjoy your new learning experience 🙂
Gaya kumar
June 9, 2016
Your blog is so helpful. Thanks for sharing your experience with us.. wishing you a very good luck… be a explorer in baking.
Thulashitha RD
June 9, 2016
Thank you Gaya! I have a lot more coming up. stay tuned !
Mayoore
June 9, 2016
Solid advise. Can’t wait to try out your recipes.
What brand of Milk Powder would you recommend?
Thulashitha RD
June 9, 2016
Thank you Mayoore !
I like to use the Sri lankan “Anchor” milk powder.
In the US I use Instant Nonfat Dry milk powder (Target market pantry). It is a little granulated so pulse a few seconds before use.
Sarah
June 9, 2016
Oh my! This is like a full length chemistry class! Way to go Thula!!!
Thulashitha RD
June 10, 2016
Cake chemistry made easy 🙂 thank you Sarah !
Christina
June 10, 2016
A well written article for cake baking beginners!
Thank you for sharing Thula
Loved the attention to detail !
Thulashitha RD
June 10, 2016
Thank you Christina ! means a lot , please stay tuned 🙂
Bharu Prem
June 10, 2016
Awesome work Thula….the expertise, passion and dedication clearly reflects in your posts!!!!
Impatiently waiting for the recipes 🙂 All the very best!! <3
Thulashitha RD
June 10, 2016
Thank you Bharu ! thanks for your patience, recipes coming up soon
Roshni
June 10, 2016
Hey thuls!!! Brilliant is not the word…its more of a reserach thesis in baking than just a blog.so much of derails.. woow!!! Cant wait to see your recipes. Good luck girl!!
Thulashitha RD
June 10, 2016
Thank you Roshni! it did feel like a thesis presentation, there are three more parts to this- all coming up .. stay tuned !
thilanka
June 11, 2016
Wow! Been baking for years but didn’t realise there’s so much behind it. Thanks Thula for the insights. Very informative and can’t wait for the recipes. All the best hun. Awesome work so far.
Thulashitha RD
June 11, 2016
Thank you Thilanka !
Ahalya Bala
June 11, 2016
Super work Thula, amazing job. Can’t wait to read all your future posts in this super awesome blog.
Thulashitha RD
June 11, 2016
Thank you Ahalya !
Uma Kalyani
June 11, 2016
I do make cake at home for my family but with out knowing the science behind it… wanted to join classes but with work n super active kid at home it was not possible.i super excited seeing details I wanted to know in ur blog….thank u and looking forward for more…
Carol
June 11, 2016
Although I am a home Baker, found this very helpful and informative. Looking forward to more. All the best.
Megha
June 11, 2016
So beautiful!!!! Want to read ur complete series…i’m novice at baking so eager to learn it from scratch!
Thulashitha RD
June 14, 2016
Great, I am tailoring articles -recipes and tutorials for enthusiasts like you Megha.. your feedback is much appreciated. Enjoy your new learning experience 🙂
Asha
June 11, 2016
Excellent cake chemistry session. Thanks a lot!
Thulashitha RD
June 14, 2016
you are most welcome ! thanks for your feedback Asha !
Savitha
June 11, 2016
Very clear explanation for a baking beginner. Keep up the good work. Waiting for complete book
Thulashitha RD
June 14, 2016
Thank you Savitha ! 🙂
Suchitra
June 11, 2016
Wow never ever have I read such clear attention to detail description of baking. I am waiting for further piece of wisdom. great work!
Thulashitha RD
June 14, 2016
thank you Suchitra… your encouragement means a lot.. i am working around the clock so you can enjoy reading and learning !
Suchitra
June 11, 2016
Very helpful and informative
Jayanthi Sridhar
June 12, 2016
Awesome…….
Thank you for the detailed write-up. Can’t wait for the next session…..
Thulashitha RD
June 14, 2016
coming up soon.. thanks Jayanthi !
Sonali
June 12, 2016
Lovely read. Simply worded and immensely informative. Looking forward to next 3 parts. Thanks.
Thulashitha RD
June 14, 2016
Thanks Sonali… your encouragement means a lot. stay tuned !
Shalini
June 12, 2016
Brilliant, eagerly waiting for the other parts.
Thulashitha RD
June 14, 2016
Thank you Shalini ! coming up soon..
Debani
June 12, 2016
Very informative.Great going
Thulashitha RD
June 14, 2016
Thank you Debani !
Garvita
June 12, 2016
Dear Thula, it’s been sometime that i came across such honest and Charming baking education write up. Your story and passion is truly an inspiration. Hoping to learn a lot via this blog of yours and wish you a fantastic luck with life sciences explorations again.it was a pleasure reading this piece.
Thulashitha RD
June 14, 2016
Garvita, thank you for your feedback… I promise it is going to be an exciting learning experience. stay tuned and thanks in advance for your continued support 🙂
sunita ailani
June 12, 2016
Thanks for sharing information
Thulashitha RD
June 14, 2016
Anytime Sunita !
neeraja
June 12, 2016
awesome details about the ingredients
Megha
June 12, 2016
Wow so descriptive and informative! liked your research behind every ingredient in cake baking. would love to see your upcoming recipes.. 🙂
Thulashitha RD
June 14, 2016
Thanks for your interest Megha.. stay tuned for updates 🙂
Tanushree
June 12, 2016
Wow… waiting for the complete series..
I’m a beginner and I guess I landed on the right page…
Baking made easy…Thanks for sharing.
Thulashitha RD
June 14, 2016
Yay! yes you landed on the right page… stay tuned and enjoy learning Tanushree:)
Usha Thiagarajan
June 13, 2016
Very informative and well explained.
Thulashitha RD
June 14, 2016
Thanks Usha.. glad you enjoyed reading !
bitra
June 13, 2016
Hi. I’m a beginner in baking. Thanks for this useful information. Waiting for the next sessions.
Thulashitha RD
June 14, 2016
Anytime Bitra.. thanks for your feedback !
Ash
June 13, 2016
Great info!! Thanks for sharing..
Thulashitha RD
June 14, 2016
Anytime Ashwini !
Chira
June 13, 2016
Well-done thula.. can’t wait to see the frosting methods…??
Thulashitha RD
June 14, 2016
Thank you Chira !details on frostings with 7 varieties coming up soon. stay tuned
Jaya
June 15, 2016
Awesome write up! Bookmarked it for future references ! I always look for eggless options while baking and currently I do not have any of the 3 ingredients u mentioned above, can I use cornstarch? Please suggest. Planning to make a eggless cream-cheese tonight!
Thulashitha RD
June 21, 2016
Hi Jaya, Thanks for your interest in learning ! yes you can !! try 1 TB of corn starch + 3 TB of water in place of one egg. eggs are used for- binding (primary) and moistening (secondary). Corn starch does the former… but might dry out the cake a little… so add an extra 2-3 TB of oil to balance it out. hope this information helps.. enjoy baking!
Aish
June 16, 2016
Wow. Thank you very much
Thulashitha RD
June 17, 2016
Anytime Aish !
Kamini
July 9, 2016
Very informative and encouraging for beginners. Your article is very simple and yet has captured the details which goes in baking.. I am sure you would share eggless recipes as well.. I look forward to read them..
Thulashitha RD
July 14, 2016
Thanks Kamini, my lab hopes to bring you the best tested and tried recipes. Stay tuned and thanks for the support!
megh
July 12, 2016
Thank you so much for sharing you knowledge I was looking for such an all one stop info blog for long time. thanks for taking time out your busy life to do this.
Thulashitha RD
July 14, 2016
Anytime Meghna ! glad you found the information useful… It is going to be a different learning experience. stay tuned !
Sharmii
July 13, 2016
The art of cake making from a new perspective. Gr8 blog with attention to details and graphical representation. Kudos Thula!
Thulashitha RD
July 14, 2016
Thank you Sahrmii ! appreciate your feedback 🙂
Neha Bajaj
July 20, 2016
Wow! Wow! Wow! It’s like both my things came together. Science and baking. Lately I hv been reading so many blogs, trying so many baking recipes bt I always wished if sumbdy could make me understand the science behind. Internet is flooded with recipes BT ds kinda write up….!! Oh my…soo …delighted. loads of wishes n gud luck.. luking forward
Thulashitha RD
July 20, 2016
Neha , that’s very kind of you to say. I am glad you found my page…. I promise this will be a new learning experience! Thank you and travel with me in this new exciting journey 🙂
Sarika
July 26, 2016
This is awesome Thula…So much to learn….
Thulashitha RD
July 26, 2016
Thank you Sarika ! glad you are enjoying the article 🙂
Shilpa Reddy
July 26, 2016
Awesome blog!!! Thanks a ton for sharing your knowledge with us beginners who do not know where to start. Admire you even more for balancing kids, work n also following your passion!!!
Thulashitha RD
July 27, 2016
Anytime Shilpa 🙂 when you find passion in something it is hard to let go:) thanks for your feedback, stay tuned !
Merrilyn
July 27, 2016
Wonderful piece of information.Thank you so much,you are far too kind 🙂
Thulashitha RD
July 27, 2016
Anytime, thanks for your feedback Merrilyn ! 🙂
Shridevi Pramod
August 15, 2016
Very neatly explained….Just cant wait to go through every tip and tricks that ou have got from your experience.Thanks a ton!
Kriti Sanon
December 4, 2016
You ought to get involved in a contest personally with the finest blogs on-line. I will recommend this page!
Thulashitha RD
December 20, 2016
That’s very kind of you to say Kriti! thanks much 🙂