Cake

An ingredient that produces gas in batters & doughs. It causes the baked good to rise.

• Leavening Agent

• Eggs

• Fat

• Gluten

Helps the baked product incorporate air Adds flavor

Adds protein which gives the batter elasticity and structure

• Eggs

• Salt

• Sugar

• Fat

Tags

NGSS.MS-PS1-2

Gives baked goods structure.

• Flour

• Sugar

• Salt

• Leavening Agents

A protein that is formed when wheat flour is is moistened - this gives strength & elasticity to batter / dough.

• Gluten

• Baking Powder

• Flax Seed

• Sea Salt

Adds sweetness Helps turn baked goods brown.

• Sugar

• Salt

• Egg

• Flour

Enhances flavors. Helps slow down chemical reactions.

• Salt

• Sugar

• Flour

• Egg

Beating sugar and softened butter (room temperature)together to form a lighter colored mixture that is aerated.

Adds lightness and volume to cakes.

• Creaming

• Sifting

• Folding In

• Whipping

Tags

NGSS.MS-PS1-2

Rigorous mixing of ingredients using a whisk, hand mixer or Stand Mixer.

The purpose is to thoroughly combine ingredients and to incorporate air and produce volume.

• Whipping

• Folding In

• Creaming

• Sifting

Passing flour, cocoa powder or powdered sugar through a sieve to remove lumps and aerate it.

• Sifting

• Whipping

• Folding In

• Creaming

Gently combine a light, airy ingredient (such as beaten egg whites or blueberries) with a heavier one (such as cake mix). This down-across-up-and-over motion gently combines the ingredients to create a light, fluffy consistency.

• Folding In

• Creaming

• Whipping

• Sifting