The main ingredients for cakes and muffins

Although there are lots of different recipes for cakes and muffins, some ingredients are uses quite a lot. These ingredients includ;

* Flour

* Fat

* Sugar

* Eggs.

For any food produuct that is made, the ingredients are always chosen for a particular reason.
For example, eggs can be whisked, or they can be beaten, and the results will be different. A swiss roll is a very light sponge because the eggs have been whisked. In a fruit cake, the eggs are beaten into the mixture so the result is not as airy.

The ingredients chosen for cakes and muffins will depend on their function - or what they are able to do. Here are some of the functions of the main ingredients in cakes and muffins. Flour

Flour forms the main structure of the food product. Self-raising flour helps the product to rise.

Soft flour or cake flour is used to make most types of cakes and muffins. Soft flour is low in protein which helps to give a fine, even texture.

The flour may be white, wholemeal or wheatmeal. These flours may also be either self-raising or plain.

Self - raising

flour - Baking powder is added to make the finished product rise.
Plain flour- Baking powder is not added.

Fat

Fat has several functions. It;

* Adds color and flavour

* Helps the food to keep longer

* Traps air, making the product light

* Makes the product moist and/or rich.

Beating or creaming fat with sugar helps to trap air bubbles. This is why Madeira cakes, for example, rise. Muffins and cakes, such as gingerbread, use melted fat or oil because they are not beaten in the same way. Cakes, such as rock buns, have fat rubbed into the flour.

Sugar There is a wide variety of sugars available. Sugar: * adds a sweet flavour * helps produce the right texture * helps trap air, when beaten with fat * adds colour.

Eggs

Eggs also have several functions. They:
* trap air if they are whisked or beaten

* add protein

* add colour and flavour

* help the mixture to set when cooked.

When used in making cakes or muffins they may be beaten, whisked or used to bind dry ingredients.