“The science of cake”

Much of the tender, melt-in-the-mouth texture of cake comes from gas bubbles, which subdivide the batter into fragile sheets. The majority of this air is added in this initial stage by vigorous mixing of the fat and sugar – a process called “creaming”. Air is carried along on the rough surfaces of the sugar crystals. This is why we use caster sugar, as the smaller the crystals, the more air is incorporated. These bubbles of air are encased by a film of fat, creating a foam.

Via jeanhannah, who writes: This is the best, loveliest article I have read this year.

Like I needed another excuse to bake more!

Dr. Andy Connelly’s (“a cookery writer and researcher in glass science at the University of Sheffield.” what a fantastic resume!!) ability to invoke the smell of browning butter with the turn of a phrase is utterly delightful.

(via jeanhannah)

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