This was my first ever recipe …..it turned out into a disaster that first time …..but with practice and many more trials it is one of my best liked cakes. today Each ingredient is important and plays a special role in making the the recipe.
Flour provides the structure in baked goods. Wheat flour contains proteins that interact with each other when mixed with water, forming gluten. It is this elastic gluten framework which stretches to contain the expanding leavening gases during rising. The protein content of a flour affects the strength of a dough.
It has many functions in food other than providing sweetness. In small amounts,
added sugar helps yeast begin producing gas for raising yeast dough. Sugar in large amounts slows yeast fermentation; in a very sweet dough the rising time is longer. Sugar tenderizes dough and batter products and may help the baked product to brown. Moisture is retained better in sweetened breads than in unsweetened breads. It is the sugar in cookie dough that causes spreading to occur during baking.
It contains baking soda and cream of tartar, the right amount of acid to react with it. Batters made with double acting baking powder rise twice; once when dry and moist ingredients are mixed together, and again when the product is baked.
Oil is used in some muffins, breads and cake recipes. Oil pastry is mealy rather than flaky. Substitutes used by many are butter or margarine. If oil is used in place of a solid fat for cake recipes, the texture will be heavier unless the sugar and egg quantities are increased.
Eggs serve many functions in baked goods. They add flavor and color, contribute to structure, incorporate air when beaten, provide liquid, fat, and protein, and emulsify fat with liquid ingredients. Reducing or omitting egg yolks can result in less tenderness. Reducing or omitting egg whites can result in less volume. Cakes made without the emulsifying action from the egg yolk may not have a uniform flavor and texture.
Milk contributes water and valuable nutrients to baked goods. It helps browning to occur and adds flavor. When making yeast dough, milk should be scalded and cooled before adding to other ingredients. This is done to improve the quality of the dough and the volume of the bread.
It provides the flavor and the color to the cake.
Chocolate Cake Recipe
- Flour – 1 cup
- Baking Powder – 1tsp
- Cocoa Powder – 2 tbsp
- Castor sugar – 3/4 cup
- Vegetable oil – 3/4 cup
- Milk – 1/4 cup
- Eggs – 02 no
- Sift together flour, baking powder and cocoa powder together into a bowl.
- Whip together sugar and oil until light and fluffy.
- Fold in the dry ingredients into the sugar-oil mixture slowly
- Add in eggs one by one until all incorporated and smooth.
- Add in the milk and mix till a smooth batter is formed.
- Pour into a lined 6 inch baking pan.
- Bake at 180 C for 30 minutes.
- Check using a toothpick, bake for a few more minutes if not clean.