How do you list the seven basic ingredients of a shortened cake other than pound and briefly describe major function each?

The seven basic ingredients of a shortened cake other than a pound cake are:

1. Flour:

- Major Function: Provides structure, texture, and stability to the cake.

2. Sugar:

- Major Function: Sweetens the cake, provides moisture, and helps with the browning process.

3. Shortening:

- Major Function: Adds tenderness and moisture to the cake by preventing gluten development and keeping the texture light and crumbly.

4. Eggs:

- Major Function: Binds the ingredients together, provides structure, richness, color, and flavor to the cake.

5. Leavening Agent (e.g., baking powder or baking soda):

- Major Function: Produces carbon dioxide gas, causing the cake batter to rise and become fluffy.

6. Liquid (e.g., water, milk, or buttermilk):

- Major Function: Dissolves the sugar, helps activate the leavening agent, and contributes to the overall moisture and texture of the cake.

7. Flavorings (e.g., vanilla extract, spices):

- Major Function: Enhances the flavor and taste of the cake.