Flour gives the structure for the product. The gluten, or protein, in flour, combines to form a web that traps air bubbles and sets. Starch in flour sets as it heats to add to and support th… See more

Fat coats gluten molecules so they can't combine as easily, contributing to the finished product's tenderness. In many cakes, fat also contributes to the fluffiness of the final … See more

Sugar adds sweetness, as well as contributing to the product's browning. Sugar tenderizes a cake by preventing the gluten from forming. Sugar also holds moisture in … See more

Eggs are a leavening agent and the yolks add fat for a tender and light texture. The yolks also act as an emulsifier for a smooth and even texture in the finished product. And the pro… See more

Liquid helps carry flavorings throughout the product, forms gluten bonds, and reacts with the starch in the protein for a strong but light structure. Liquids also act as steam duri… See more