What does salt do for cake?

Salt plays a surprisingly important role in cake baking, even though it's used in small amounts. Here's how:

1. Enhances Sweetness: Salt acts as a flavor enhancer, making the sweetness of the cake more pronounced. This is because salt interacts with the taste buds, increasing the perception of sweetness.

2. Balances Flavors: Salt helps to balance out the other flavors in the cake, preventing it from tasting too sugary or bland.

3. Improves Texture: Salt helps to strengthen the gluten in the flour, resulting in a cake that is more tender and less crumbly.

4. Stabilizes Whipped Egg Whites: In recipes that call for whipped egg whites, salt helps to stabilize the foam, making it more stable and less likely to collapse.

5. Promotes Browning: A small amount of salt can actually help the cake brown more evenly, leading to a beautiful golden crust.

6. Improves Leavening: Salt helps to activate the yeast or baking soda, which are responsible for making the cake rise.

7. Enhances Flavor Development: Salt helps to develop the flavors of other ingredients in the cake, like vanilla or chocolate.

8. Prevents Staling: Salt can help to slow down the staling process of the cake, keeping it moist and fresh for longer.

While a small amount of salt is important for a delicious and well-textured cake, too much salt can make the cake taste salty and unpleasant. Always follow the recipe's instructions carefully, and don't be afraid to experiment with adding a pinch of salt to your next cake recipe.