Baking & Pastry > Basic Baking Principles > Ingredients & Their Functions > Liquids (Milk, Water, Juices - Hydration)

AI-Generated Hydration Cake: A Demonstration of Liquid Function

This simple cake recipe, crafted with the aid of AI, highlights the importance of liquid hydration in baking. It demonstrates how different liquids affect the texture and flavor of the final product. This example focuses on water and milk as the primary hydrating agents, explaining their individual contributions to the cake's crumb and overall moistness.

Prep Time
15 minutes
Cook Time
30-35 minutes
Servings
8
Ingredients
  • 200 g All-purpose flour
  • 150 g Sugar
  • 2 tsp Baking powder
  • 1/4 tsp Salt
  • 120 ml Milk
  • 60 ml Vegetable oil
  • 1 Egg
  • 1 tsp Vanilla extract
  • 60 ml Boiling Water

Dry Ingredients: Sifting and Combining

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Sifting ensures even distribution of the baking powder and prevents lumps, leading to a more consistent crumb in the final cake.

Wet Ingredients: Emulsifying and Flavoring

In a separate bowl, whisk together the milk, vegetable oil, egg, and vanilla extract. The milk provides moisture and richness, while the oil contributes to a tender crumb. The egg adds structure and emulsifies the mixture, helping the wet and dry ingredients bind together. Vanilla extract enhances the flavor.

Combining Wet and Dry Ingredients

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix, as this can develop the gluten in the flour, resulting in a tough cake. A few lumps are okay.

The Hot Water Secret

Slowly pour the boiling water into the batter, mixing until smooth. The hot water helps to further dissolve the sugar and bloom the cocoa (if using). It also contributes to a more tender and moist cake by hydrating the starch molecules in the flour.

Baking

Pour the batter into a greased and floured 8-inch round cake pan. Bake in a preheated oven at 175°C (350°F) for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

← AI-Generated Pie Dough: Water's Role in Flaky Crust →

FAQ

  • Why is boiling water added to the cake batter?

    The boiling water helps to dissolve the sugar, bloom the cocoa (if present), and hydrate the starch in the flour, resulting in a more tender and moist cake. The high temperature also encourages gluten development, but the fat from the oil helps to counteract this effect, keeping the cake soft.
  • Can I use a different type of liquid instead of milk?

    Yes, you can substitute the milk with another liquid, such as buttermilk, yogurt, or even coffee. Buttermilk and yogurt will add a slightly tangy flavor and make the cake even more moist. Coffee will enhance any chocolate flavor if you are adding cocoa powder. Keep in mind that each liquid will slightly alter the final flavor and texture.
  • What happens if I use juice instead of water?

    Using juice instead of water will impart its flavor to the cake. For instance, apple juice will add a subtle apple flavor, while orange juice will provide a citrusy note. Be mindful of the juice's sugar content, as it may affect the cake's overall sweetness. Adjust the amount of sugar accordingly if necessary.