What increases bulk of cakes?

Ingredients:

* Leavening agents: These are the key to cake bulk! The most common are:

* Baking powder: A chemical leavening agent that releases carbon dioxide gas when mixed with liquid and heated, causing the batter to rise.

* Baking soda: Another chemical leavening agent that needs an acidic ingredient (like buttermilk or lemon juice) to activate.

* Yeast: A biological leavening agent used in some cake recipes, but more common in bread.

* Eggs: Eggs provide structure and lift to cakes. The protein in egg whites whips into a foam that traps air, which expands when heated.

* Fat: Fats like butter or oil help create a tender crumb by trapping air bubbles.

* Sugar: Sugar contributes to the texture and structure of cake. It also helps retain moisture, which aids in rising.

Mixing techniques:

* Creaming: Creaming butter and sugar together incorporates air, which helps create a light and fluffy texture.

* Folding: This technique gently incorporates ingredients like egg whites or whipped cream into batter without deflating the air bubbles, resulting in a more airy cake.

* Whipping: Whipping egg whites or cream creates a stable foam, which provides lift and texture to the cake.

Other factors:

* Oven temperature: The correct oven temperature is essential for a cake to rise properly. Too low of a temperature can slow down the rising process, while too high can cause the cake to bake too quickly and develop a tough crust.

* Baking time: Allowing the cake to bake for the correct amount of time ensures that the leavening agents have a chance to work fully and the cake has time to rise.

* Altitude: At higher altitudes, cakes may rise more quickly but also tend to collapse. Adjusting baking times and ingredient ratios can help.

By understanding the role of each ingredient and technique, you can create cakes with the desired level of bulk and texture.