What function does the sugar have in a cake?

1. Sweetness: This is the most obvious function. Sugar provides the sweetness that we enjoy in cake.

2. Structure: Sugar interacts with the protein in flour to form gluten strands, which give the cake its structure. This helps the cake hold its shape and prevents it from collapsing.

3. Moisture: Sugar attracts and holds moisture, helping to keep the cake moist and tender.

4. Browning: Sugar caramelizes when heated, contributing to the beautiful golden-brown crust of a cake.

5. Flavor: Different sugars impart different flavors to cakes. For example, brown sugar adds a molasses flavor, while granulated sugar provides a clean, sweet taste.

6. Texture: The type of sugar used can also affect the texture of the cake. For example, a cake made with granulated sugar will have a different texture than a cake made with brown sugar.

7. Emulsification: Sugar helps to prevent the separation of fat and water in the batter, contributing to a smooth and consistent texture.

8. Yeast Food: In cakes that use yeast as a leavening agent, sugar provides food for the yeast, promoting its growth and fermentation.

In summary, sugar is an essential ingredient in cake baking, contributing to its sweetness, structure, moisture, flavor, browning, and texture.