Chevy, I'll tell u whatever I know. I might be wrong as I too am nnot an expert inn baking.
1)Whts the purpose of egg/oil/milk in a cake? That is what am I to expect if I add too much/less eggs/oil/milk in a cake batter.
Egg- for fluffiness. If u add too much eggs, the cake might smell eggy but I don't see any other issue. Ex:Chiffon cakes are made with lots a eggs.
Oil- to keep the egg moist. f u add too lil oil, the cake will feel very dry while u eat it. too much oil will make the cake too oily.:P
Mlk- I am not sure
2)Sometimes cakes rise up and break on top. How to prevent the cake from cracking?
You should adjust the qty of baking pwd/baking soda. that helps.
3) Some times the cake is not baked in the middle. Should I bake it more or leave it to cool, then it ll cook in the cake heat itself?
I remember once when the cake was runny inside, I baked it more and the whole cake was a big slab of stone. Another time I just let it cool and it set into a moist cake.
You should try baking at a slightly lower temperature for longer time. It varies from oven to oven. Try reducing the temp by 10 deg and increase baking time by about 10 mins or so.
4) What is cream of tartar?! It sounds like something they use to make roads!
No idea
5) What does almond extract do to a cake? How different is it from almond essence?
No idea
As for Icing with just egg whites, it won't smell eggy. Though I have not tried making it myself, I've had cakes with egg white icing. But I don't prefer this icing coz of raw eggs. The few times I had I din't knw it was raw egg whites... had I known, I wouldn't have touched it.
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