I have a question, what role does each ingredient play in a cake? For example what does the milk do, egg, butter, flour, baking powder or baking soda all I know vanilla is to flavor it...lol! If anyone knows can you guys let me know, thanxs.
The best book for this information is the Cake Bible by Rose Levy Beranbaum. She carefully describes the purpose of each ingredient, and the different results using alternat ingredients.
You might be able to find it at your local library.
Not having read the cake bible, these are my answers
Flour plays the most important role, and it's actually an ingredient in flour - the gluten- that makes it such a "key" player. Flour will give your cake volume, structure and stability.
Eggs - help transform the cake batter from a liquid-like stage into a cake. Eggs help the cake hold it's "shape"
Liquids - such as milk can play many rolesconsistency, balance, flavor, moisture and also help with leavening.
Baking soda/baking powder are leavening agents which help the cake to rise - when they release the CO2, it creates bubbles which help the cake to rise.
Butter -IMO just makes it better, it imparts depth and flavour that margarine can't achieve.
So if you add more baking powder or baking soda it makes the cake fluffy or what makes it more soft and fluffy? Thanks for the advice on the book I'm going to check it out.
So if you add more baking powder or baking soda it makes the cake fluffy
Baking911.com is a good site that talks about what the different things do in recipes.