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Published 2014
Nowadays four basic methods are used in Britain and countries with similar baking traditions. All involve producing a batter which entraps tiny air bubbles. This is poured into a mould and baked. Heat causes the air to expand and make the cake rise; eventually protein and starch in the liquid phase of the cake coagulate and gelatinize, giving what in scientific terms is a stable foam and in common parlance a cake.