Ingredients Functions and Proportions

Flour

Flour is the foundation of baking, providing the structure to cakes, sponges, and scones.
When mixed with liquids, the proteins in the flour form gluten, a network that gives baked goods their form.
The proportion of flour in a recipe can affect the final product’s softness and crumbliness - more flour generally leads to denser, firmer baked goods.

Sugar

Sugar is a multi-functional ingredient in baking, contributing flavour, browning, and structure.
Apart from sweetness, sugar helps cakes to brown and crusts to crisp. It also keeps baked goods moist by retaining water.
Increasing the sugar proportion in a recipe results in a sweeter, more tender product, although it can also make the product more prone to collapsing.

Fats (Butter/Oil)

Fats like butter or oil contribute to flavour and moisture. They also play a role in leavening and improve the texture of baked goods.
In the mixing process, fats trap air bubbles that expand in the oven, contributing to a light and airy crumb.
Increasing or decreasing fat content alters not only the texture but also the moistness and shelf life of the baked good.

Eggs

Eggs are a baker’s best friend, acting as a binding agent, providing structure, and adding moisture to your baked goods.
The proteins in eggs coagulate or set in the heat of the oven, which helps the baked goods hold their shape.
Playing around with the proportion of egg to other ingredients can adjust the texture and moistness of the final product.

Baking Powders/Soda

Baking powders or soda produce gases when they react with moisture and heat, causing the cake, sponge, or scone to rise.
They are crucial to getting the right texture in your baking, helping to create a light and fluffy product.
Too much or too little leavening agent can affect the rise and taste of the baked goods.

Milk/Water

Milk or water are usually used as the primary liquid in baking recipes.
They primarily provide moisture but also help blend the ingredients together and can sometimes activate the baking powder.
The amount of liquid in a recipe determines how moist the final product will be. Too much can result in a heavy, soggy baked good, while too little may produce a dry, crumbly product.

Overall, the balance and proportion of ingredients is critical to achieving successful results in baking. With careful measuring and a good grasp of each ingredient’s function in a recipe, creating scrumptious cakes, sponges, and scones becomes an easy task.