emulsification of fat and sugar traps tiny air bubbles
these expand and stretch the gluten in the flour as the cake rises. The protein from the egg turns from liquid to solid and stabilises the bubbles. Finally the Maillard reaction of sugars and proteins browns the cake. Am I spoiling it for you?
( the mighty badger Aphrodite, on a bar stool, by your side, Thu 7 Apr 2011, 9:33, 3 replies, latest was 15 years ago)

You possibly could
but luckily I don't know what half of those words mean so can continue to exist in a state of blissful ignorance and magic cake
(Darth Foxtrot A one-man army dedicated to making fetch happen, Thu 7 Apr 2011, 9:35, Reply)

Not for me. Cake's fucking shit.

( Monty Boyce, My cheese game is strong, Thu 7 Apr 2011, 9:36, Reply)

It's a fookin disgrace

( Agnostic Antichrist Baltimora, Thu 7 Apr 2011, 9:38, Reply)

Hahaha
Good work there
(Darth Foxtrot A one-man army dedicated to making fetch happen, Thu 7 Apr 2011, 9:41, Reply)

One young kiddie on Cake cried all the water out of his body. Just imagine how his mother felt. It's a fookin' disgrace
( the mighty badger Aphrodite, on a bar stool, by your side, Thu 7 Apr 2011, 9:41, Reply)

Cake isn't fun anymore. You've ruined my business. I hope you're happy
( Kitty v1.0 desperately naive, Thu 7 Apr 2011, 9:36, Reply)

haha. I made a fucking AWESOME chocolate cake yesterday.
that's really awesome in the Monty sense, not in the teenage surfer sense.
( the mighty badger Aphrodite, on a bar stool, by your side, Thu 7 Apr 2011, 9:38, Reply)

Cake ruins lives
( Kitty v1.0 desperately naive, Thu 7 Apr 2011, 9:44, Reply)

It affects a part of the brain called "Shatner's Bassoon" which deals with time perception

( the mighty badger Aphrodite, on a bar stool, by your side, Thu 7 Apr 2011, 9:49, Reply)