Have you wondered when you just take your teeth in a cake, how it tastes so delicious? How a baker makes such a lip-smacking cake from scratch? And they even know it will work! A baker definitely slogs within well-defined parameters to cook a cake that will rise, set and tastes the way he wants. A veteran baker doesn’t use his intuition for baking a right cake, not even dream of trying to bake a cake without calculations to ensure that the ingredients are in balance. The basic ingredients-flour, eggs, sugar, and fat, should be in right proportions that make all the difference.
A Basic Structure For Softness
Do you know what the primary structure builders of a cake are? In cakes, the protein ingredients- flour and eggs are essential to hold the cake together. But sugar and fat do the opposite and actually provide tenderness and moisture to soften the cake’s structure.
If you add flour and eggs in a great quantity, it will make your cake tough and dry. Or if you add too much-softening ingredients- fat and sugar, so the cake might not set correctly. It could be a soupy mess or fall apart due to the tenderness.
Well, bakers have some formulas that balance these ingredients so that the cake wouldn’t be so dry and still moist and soft. You don’t need to follow these formulas deadly, but if you deviate it as per your choice, you may have problems in baking.
There are two sets of formulas:
- pound-cake (or lean-cake) that has less sugar than flour.
- High-ratio – that have more sugar than flour.
But the general thumb rule is to use high-ratio that requires shortening, whose added emulsifiers help in holding the cake together. However, you can even make a fruitful cake by adding butter if you aerate by creaming it or emulsifiers in the form of egg yolks. Else, you can use olive oil that contains natural emulsifiers.
Here, we bring three formulas for the sweeter high-ratio cakes:
Sugar = > Flour
The quantity of the sugar should be equal to the quantity of flour, or you can take a slightly more than, the flour. And the number of eggs should be same as the fat or a bit more than, the fat. But remember- nothing is defined, these rules are flexible.
Eggs = Butter
As you’re familiar with the parts of eggs – two parts – whites- dry out your baked products, and yolks- make textures smooth and velvety. There is a way to get the softer cake, just add an extra yolk to the fat.
The quantity of the liquid (a mixture of eggs and fat) should be same as, or more than, the sugar. You can also add milk or buttermilk into a liquid.
Eggs + Liquid = Sugar
Do not leaven for a good period. Otherwise, the bubbles will float on the top and pop out. Then, it would become heavy and dense cake.
The perfect amount of baking powder is one teaspoon for one cup of flour to leaven for cake. And if your recipe has a considerable amount of acidic ingredients, use ¼ teaspoon soda for each cup of flour. Lastly, don’t forget to add a pinch of salt (about ½ teaspoon) as it is a great flavor enhancer.
Now, you can test the recipe, and adjust accordingly. So, what are you waiting for? Start baking! Else, you can order cake in Delhi from Wish A Cupcake to muse your palate.