How to Make a Cake

There are several steps to making a cake. The first step is to assemble the ingredients. These ingredients are Butter, Oil, Egg whites, and Baking powder. Once you have these ingredients, it is time to mix them together. You must scrape the bowl well to ensure a smooth consistency.

Baking powder

Baking powder is an essential ingredient in any recipe. Its purpose is to add lightness and volume to baked goods. In baking a cake, baking powder is added to the dry ingredients. This helps the cake rise properly. However, 레터링케이크
it is possible to substitute baking soda or baking powder with other items, such as vinegar or cream of tartar.

Egg whites

To make a cake, you will need egg whites, which are a byproduct of egg yolks. When you separate them, the egg whites will form peaks that can be used to make a cake. Next, you should sift the dry ingredients over the beaten egg whites and fold gently.


You can use a variety of oils to make your cake. Coconut oil and olive oil are two of the most common choices, but you can also use a combination of different types. Olive oil is healthier than other types of fats, while canola oil can make your cake moister.


When making a cake, choosing the right flour is critical. There are four main types of flour: bread flour, cake flour, all-purpose flour, and pastry flour. The type of flour you choose will affect the texture and flavor of your cake. Bread flour contains a high protein content, making it tougher and less moist. Self-rising flour is made from soft wheat and contains a leavening agent. However, this type of flour is unpredictable and you should use caution when making cakes with it.


Sugar is a key ingredient in baking. It not only gives baked goods a sweet taste, but it also serves many other important functions. It aerates butter and holds onto water molecules, keeping baked goods moist. It also interferes with the coagulation of proteins, making the crumb softer and more tender.

Maillard reaction

The Maillard reaction happens when a certain type of sugar reacts with an amino acid. This process creates hundreds of different flavor molecules. These molecules are unique to each type of food. People have even used these molecules to make artificial flavors. While the Maillard reaction is often confused with caramelization, it is not the same thing.

Testing a cake

Testing a cake is important to prevent broken or overcooked cakes. It involves inserting a toothpick into the center of the cake. If it comes out clean, it’s ready to take out of the oven. Otherwise, it needs to bake a few more minutes. Another way to test a cake is to use your fingertip. This way, you don’t have to touch the hot cake.