What does heat do to a cake?

Heat plays a crucial role in the baking process of a cake, influencing several aspects:

1. Coagulation of Proteins:

- Heat denatures proteins in eggs and flour, causing them to solidify and create the structure of the cake.

- This process helps bind the ingredients together and provides the cake with its firmness.

2. Gelatinization of Starch:

- Heat causes starch granules in flour to absorb moisture and swell, forming a gel.

- This gelatinization process contributes to the cake's texture, making it soft and chewy.

3. Expansion of Air:

- Heat expands the air trapped in the batter, creating air pockets that give the cake its lightness and rise.

- This expansion is facilitated by leavening agents like baking powder or baking soda, which release gases upon heating.

4. Evaporation of Moisture:

- Heat evaporates excess moisture from the batter, resulting in a dry and crumbly cake.

- This process helps set the cake and prevents it from being soggy.

5. Maillard Reaction:

- Heat encourages the Maillard reaction, a complex chemical reaction between sugars and amino acids that creates browning and a rich flavor.

- This reaction is particularly important in cakes with high sugar content, such as sponge cakes or pound cakes.

6. Development of Flavor:

- Heat enhances the flavors of various ingredients in the cake, such as vanilla extract, spices, or citrus zest.

7. Texture and Structure:

- Different levels of heat can result in different textures and structures.

- For example, a high heat setting might create a more crispy crust, while a lower heat setting might result in a moister crumb.

In summary, heat is essential for transforming cake batter into a delicious and enjoyable dessert. It facilitates crucial chemical reactions, influences texture and structure, and develops flavors.