{"id":21955,"date":"2014-09-25T05:00:36","date_gmt":"2014-09-25T09:00:36","guid":{"rendered":"https:\/\/thecakeblog.com\/?p=21955"},"modified":"2017-03-28T07:41:02","modified_gmt":"2017-03-28T11:41:02","slug":"cake-baking-science","status":"publish","type":"post","link":"https:\/\/thecakeblog.com\/2014\/09\/cake-baking-science.html","title":{"rendered":"Which Dairy Makes the Best Cake?"},"content":{"rendered":"<p><em>Our contributor, Summer Stone of <strong><a title=\"Cake Paper Party\" href=\"https:\/\/www.cakepaperparty.com\/\" target=\"_blank\">Cake Paper Party<\/a><\/strong>, is back today with a new baking science experiment&#8230;.<br \/>\n<\/em><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-21984\" src=\"https:\/\/thecakeblog.com\/wp-content\/uploads\/2014\/09\/dairy_comparison_intro1.jpg\" alt=\"Which Dairy Makes the Best Cake? | Baking Science Article by Summer Stone for TheCakeBlog.com\" width=\"600\" height=\"930\" srcset=\"https:\/\/thecakeblog.com\/wp-content\/uploads\/2014\/09\/dairy_comparison_intro1.jpg 600w, https:\/\/thecakeblog.com\/wp-content\/uploads\/2014\/09\/dairy_comparison_intro1-387x600.jpg 387w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/p>\n<p>The liquid portion of a cake recipe can be easily overlooked as an insignificant ingredient but, it plays an important role in the character of the cake.\u00a0 In this segment I will take a look the differences in three different types of dairy products and how varying these will change the resulting cake.\u00a0 The three dairy products are whole milk, buttermilk and sour cream. Let\u2019s delve in and see what changes happen and the properties that of the dairy items that lead to these changes.<\/p>\n<p>The main properties of the liquids that affect cake are acidity and fat.<\/p>\n<ul>\n<li>Acids in a batter have an effect on protein interaction and starch gelation.<\/li>\n<li>Fat in batter provides moisture, and by coating gluten forming proteins, reduces gluten formation and thus tenderizes the cake.<\/li>\n<\/ul>\n<p>When you alter the type of liquid that goes into a cake batter you redefine the balance and interplay of the fats and acidity.\u00a0 Whole milk is a relatively neutral liquid and provides around 9 grams of fat per cup.\u00a0 It provides little acidity but is moderate in the fat department.\u00a0 Buttermilk, which is generally derived from low-fat or non-fat milk contains little fat at approximately 2.5 grams per cup but offers greater acidity at around 1% acid content.\u00a0 Sour cream has acidity akin to buttermilk at about 0.8% but unlike buttermilk, sour cream also imbues a batter with 40 grams of fat per cup.<\/p>\n<p>&nbsp;<\/p>\n<div class=\"one-third first\">\n<p style=\"text-align: center;\"><strong>DAIRY<\/strong><br \/>\nMilk<br \/>\nButtermilk<br \/>\nSour Cream<\/p>\n<\/div>\n<div class=\"one-third\">\n<p style=\"text-align: center;\"><strong>ACIDITY<\/strong>(approx %)<br \/>\n0.14<br \/>\n1.0<br \/>\n0.8<\/p>\n<\/div>\n<div class=\"one-third\">\n<p style=\"text-align: center;\"><strong>FAT<\/strong> (per 8 ounce cup)<br \/>\n9 grams<br \/>\n2.5 grams<br \/>\n40 grams<\/p>\n<\/div>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-21980\" src=\"https:\/\/thecakeblog.com\/wp-content\/uploads\/2014\/09\/dairy_comparison_4.jpg\" alt=\"Which Dairy Makes the Best Cake? | Baking Science Article by Summer Stone for TheCakeBlog.com\" width=\"600\" height=\"400\" srcset=\"https:\/\/thecakeblog.com\/wp-content\/uploads\/2014\/09\/dairy_comparison_4.jpg 600w, https:\/\/thecakeblog.com\/wp-content\/uploads\/2014\/09\/dairy_comparison_4-400x267.jpg 400w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/p>\n<p>How does changing these ingredients actually play out in a cake recipe?\u00a0 It seems that acidity truly is an important factor of cake liquid.\u00a0 The cake baked with whole milk was slightly darker in color that the acid containing cakes and the milk cake had a coarse crumb.\u00a0 The coarseness of the crumb is likely caused by the lack of acidity, which allows gluten proteins to readily form, and the neutral liquid which can bolster gluten formation.\u00a0 The milk cake was also slightly bland in flavor compared to the others because of its mild flavor.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-21978\" src=\"https:\/\/thecakeblog.com\/wp-content\/uploads\/2014\/09\/dairy_comparison_2.jpg\" alt=\"Which Dairy Makes the Best Cake? | Baking Science Article by Summer Stone for TheCakeBlog.com\" width=\"600\" height=\"600\" srcset=\"https:\/\/thecakeblog.com\/wp-content\/uploads\/2014\/09\/dairy_comparison_2.jpg 600w, https:\/\/thecakeblog.com\/wp-content\/uploads\/2014\/09\/dairy_comparison_2-400x400.jpg 400w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/p>\n<p>The buttermilk cake was lighter in texture and had a tenderer crumb.\u00a0 Interestingly, the cake did not seem to suffer significantly from the reduction of fat.\u00a0 It was as moist as the whole milk cake.\u00a0 The buttermilk cake did have the advantage for flavor though.\u00a0 It provided a mild complexity that was not too tangy.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-21977\" src=\"https:\/\/thecakeblog.com\/wp-content\/uploads\/2014\/09\/dairy_comparison_1.jpg\" alt=\"Which Dairy Makes the Best Cake? | Baking Science Article by Summer Stone for TheCakeBlog.com\" width=\"600\" height=\"600\" srcset=\"https:\/\/thecakeblog.com\/wp-content\/uploads\/2014\/09\/dairy_comparison_1.jpg 600w, https:\/\/thecakeblog.com\/wp-content\/uploads\/2014\/09\/dairy_comparison_1-400x400.jpg 400w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/p>\n<p>The sour cream cake had a very fine, tender crumb.\u00a0 The sour cream contains acidity as well as sizable amounts of fat.\u00a0 This combination generated a cake with a very appealing texture.\u00a0 The sour cream cake was also light in texture and at the same time moist.\u00a0 This cake, like the buttermilk had a lovely flavor that was brought about by the subtle sour acid notes in the sour cream.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-21979\" src=\"https:\/\/thecakeblog.com\/wp-content\/uploads\/2014\/09\/dairy_comparison_3.jpg\" alt=\"Which Dairy Makes the Best Cake? | Baking Science Article by Summer Stone for TheCakeBlog.com\" width=\"600\" height=\"600\" srcset=\"https:\/\/thecakeblog.com\/wp-content\/uploads\/2014\/09\/dairy_comparison_3.jpg 600w, https:\/\/thecakeblog.com\/wp-content\/uploads\/2014\/09\/dairy_comparison_3-400x400.jpg 400w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/p>\n<p>Acidity and fat derived from liquids can have a great impact on the outcome of a cake.\u00a0 My preference is for a cake containing sour cream which offers a beautiful balance of acidity and fat that translates into a flavorful cake with a fine moist crumb.<\/p>\n<p>Happy baking!<\/p>\n<p>&nbsp;<\/p>\n<hr \/>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center;\">Now read my article, <strong><a title=\"Mixing Up The Perfect Cake\" href=\"https:\/\/thecakeblog.com\/2014\/08\/mixing-up-the-perfect-cake.html\">Mixing Up The Perfect Cake<\/a><\/strong>.<br \/>\nSee exactly how long to mix butter and sugar together!<\/p>\n<p><a href=\"https:\/\/thecakeblog.com\/2014\/08\/mixing-up-the-perfect-cake.html\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-21676 size-full\" src=\"https:\/\/thecakeblog.com\/wp-content\/uploads\/2014\/08\/cake_baking_tip_intro_2.jpg\" alt=\"Mixing Up the Perfect Cake | Exactly how long to mix butter and sugar? | Baking Science article by Summer Stone for TheCakeBlog.com \" width=\"600\" height=\"897\" srcset=\"https:\/\/thecakeblog.com\/wp-content\/uploads\/2014\/08\/cake_baking_tip_intro_2.jpg 600w, https:\/\/thecakeblog.com\/wp-content\/uploads\/2014\/08\/cake_baking_tip_intro_2-200x300.jpg 200w, https:\/\/thecakeblog.com\/wp-content\/uploads\/2014\/08\/cake_baking_tip_intro_2-400x598.jpg 400w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center;\">Next see <strong><a title=\"Does Sifting Make a Better Cake\" href=\"https:\/\/thecakeblog.com\/2014\/08\/sifting-for-a-better-cake.html\">If Sifting Makes a Better Cake<\/a><\/strong>.<br \/>\nI think you&#8217;ll be surprised by my results!<\/p>\n<p><a href=\"https:\/\/thecakeblog.com\/2014\/08\/sifting-for-a-better-cake.html\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-21638 size-full\" src=\"https:\/\/thecakeblog.com\/wp-content\/uploads\/2014\/08\/sift_vs_whisk_71.jpg\" alt=\"True or False?  Does Sifting Make a Better Cake?  |  Baking Science article by Summer Stone for TheCakeBlog.com\" width=\"600\" height=\"910\" srcset=\"https:\/\/thecakeblog.com\/wp-content\/uploads\/2014\/08\/sift_vs_whisk_71.jpg 600w, https:\/\/thecakeblog.com\/wp-content\/uploads\/2014\/08\/sift_vs_whisk_71-396x600.jpg 396w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center;\">And don&#8217;t miss my article, <strong><a title=\"Easy to make Swiss Meringue Buttercream recipe\" href=\"https:\/\/thecakeblog.com\/2014\/06\/no-meringue-swiss-buttercream-recipe.html\">The Meringue Buttercream Myth<\/a><\/strong>!<br \/>\nIt&#8217;s a unique new way to make Swiss Meringue Butterceam.<\/p>\n<p><a href=\"https:\/\/thecakeblog.com\/2014\/06\/no-meringue-swiss-buttercream-recipe.html\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-21397 size-full\" src=\"https:\/\/thecakeblog.com\/wp-content\/uploads\/2014\/06\/meringue_buttercream_myth_intro.jpg\" alt=\"Breaking the Meringue Buttercream Myth | a new approach to a classic recipe | by Summer Stone for TheCakeBlog.com\" width=\"600\" height=\"930\" srcset=\"https:\/\/thecakeblog.com\/wp-content\/uploads\/2014\/06\/meringue_buttercream_myth_intro.jpg 600w, https:\/\/thecakeblog.com\/wp-content\/uploads\/2014\/06\/meringue_buttercream_myth_intro-387x600.jpg 387w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Our contributor, Summer Stone of Cake Paper Party, is back today with a new baking science experiment&#8230;.  The liquid portion of a cake recipe can be easily overlooked as an insignificant ingredient but, it plays an important role in the character of the cake.  In this segment I will take a look the differences in three different types of dairy products and how varying these will change the resulting cake.  The three dairy products are whole milk, buttermilk and sour cream. Let\u2019s delve in and see what changes happen and the properties that of the dairy items that lead to these changes.<\/p>\n","protected":false},"author":6,"featured_media":21985,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[216,295,262],"tags":[],"class_list":{"0":"post-21955","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-baking-tips","8":"category-blog","9":"category-summer-stone","10":"entry"},"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts\/21955","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/comments?post=21955"}],"version-history":[{"count":8,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts\/21955\/revisions"}],"predecessor-version":[{"id":21989,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts\/21955\/revisions\/21989"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/media\/21985"}],"wp:attachment":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/media?parent=21955"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/categories?post=21955"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/tags?post=21955"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}