Why does cake have to be cooked?

* Safety: Uncooked batter contains raw eggs and flour, which can harbor harmful bacteria like Salmonella. Cooking the batter kills these bacteria, making the cake safe to eat.

* Texture: Cooking changes the structure of the ingredients in the batter. The flour gelatinizes, the sugar caramelizes, and the fat melts. This creates the soft, spongy texture we associate with cake.

* Flavor: Cooking develops the flavors in the cake. The browning of the sugar produces complex caramel notes, and the interaction of the ingredients creates the characteristic cake flavor.

* Stability: Cooking sets the batter, allowing it to hold its shape and form. Without cooking, the cake would remain a runny batter and wouldn't be able to be sliced or served.

* Preservation: Cooking helps preserve the cake by killing off any microorganisms that could cause spoilage. This allows the cake to last longer.

In essence, cooking cake is essential for safety, texture, flavor, stability, and preservation. It transforms the batter into a delicious and enjoyable dessert.