Page 3 - YC Cooking School

The Art of Baking

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Cake chemistry and pantry essentials

There’s real science going on between the main ingredients in any cake and the ratios in
which they are used. It’s helpful to be aware of the main players and what they do. Varying
quantities and ratios of eggs, butter, flour, sugar, raising agents and sometimes water are
the main ingredients in almost all baked goods. Adjusting the ratios even slightly can result
in a completely different, but equally delicious baked miracle.

Flour thickens and gives us gluten. It's a stretchy protein that builds the structure and
foundation of any cake. Too much gluten can mean a tough cake instead of a nice tender
crumb. Save your gluten-inducing elbow grease for bread making, which is when you really
want it to shine.

Chemical leaveners like baking powder and baking soda give off carbon dioxide when
they’re activated, which releases air bubbles and adds a lovely lightness to your cake.

Baking soda requires an acid such as yoghurt, buttermilk, lemon juice, vinegar, or
sour cream to start working. If baking soda isn’t mixed into your dry ingredients
properly, or you add too much, it can result in a ‘tinny’ taste. Baking soda is longer
lasting, up to a few years if you store it properly in a cool, dry cupboard. You can test if
your baking soda is still active by adding 2 teaspoons of vinegar to a bowl and then
add 1/4 teaspoon of baking soda. If the mixture starts to bubble and foam then it’s
still got what it takes to give your cake lightness and air.
Baking powder requires liquid (e.g. milk mixed into the batter) and heat (from the

oven) to start working. That’s why it’s sometimes called ‘double acting’. Baking powder
shouldn’t hang around for more than 6 – 12 months. You can test if yours is still active
by combining 1/2 cup of hot water with 1 teaspoon of baking powder. If it bubbles,
your baking powder gets the thumbs up. If it doesn’t, thumbs down. Toss it and get
another container.

Fats such as butter, yoghurt, lard or oil give moisture and slow down gluten formation,
which means less stretch and a finer crumb.

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