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According to https://www.theguardian.com/science/blog/2010/jun/09/science-cake-baking-andy-connelly https://www.theguardian.com/science/blog/2010/jun/09/science
by BenjiWiebe 5y ago
According to https://www.theguardian.com/science/blog/2010/jun/09/science-cake-baking-andy-connelly https://www.theguardian.com/science/blog/2010/jun/09/science..., the rising action of cake is mostly from water boiling and leavening agents producing CO2: "Carbon dioxide and water vapour account for approximately 90% of the subsequent expansion of the batter, the remaining 10% being due to thermal expansion."
- gerdesj 5y agoTell that to my mother! She was an absolutely belting cook but always ended up with a caldera in her sponge cakes. She was able to make clotted cream from first principles - she was Devonian. She also introduced pasties to several parts of West Germany in the 1970s/80s. The food traffic went both ways in Germany and I have a massive fondness for schnitzels - "Zigeuner" (gipsy, I think) and "Jager" (hunter - deffo). Mum was also a soldier as well as dad (they were both Captains when they met in Scotland) but she was told to get out what with her being a woman and hanging out with a male Army occifer. That was back in the late 1960s. Times have changed a lot since then. Anyway, cakes. mmmm cakes.
- emmelaich 5y agoCaldera you say? Some cheeky person has put Penn and Teller's recipe up on epicurious ... https://www.epicurious.com/recipes/member/views/swedish-lemon-angels-1209952 https://www.epicurious.com/recipes/member/views/swedish-lemo...