y real liquid ingredient in a cake batter, without it you would have nothing but dry ingredients mixed in a bowl. Eggs are also a binding agent which holds the ingredients together in the batter, the also add color to cakes. All of the other ingredients you could think of are to add flavor and or color to a cake to make it into the distinct cake that you are in the mood for.
             Now that you have all of the ingredients you cant just throw them into the bowl and expect to have a cake, no you must measure and blend, fold, or incorporate them all to make a batter. A batter is a soupy mixture consisting of all of the ingredients mixed and measured to specific quantities. A white cake is the base for almost all regular cakes which you might find in a box in a store. This kind of cake is easy to make and can be added to unlike other recipes for cakes. This is unusual because other baking recipes must be strictly followed. The reason for this is because baking is a science where you must follow instructions perfectly other wise it won't come out right. Too much of one thing and too little of another could spell catastrophe for you and your cake. A white cake consists of the following; 3 ½ cups cake flour, 1 cup milk, 4 teaspoons baking powder, ½ teaspoon salt, 2 cups sugar,1 teaspoon vanilla extract, and 7 to 8 egg whites. All of the dry ingredients should be sifted to get out all impurities such as dirt, chunks of the ingredient, and also to add air to them and make them lighter in texture and appearance. From here, anything may be done within reason to not ruin the cake. Things like
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             chocolate and other flavorings may be added according to individual recipes to make your cake taste the way you want it to taste.
             Mixing all of the ingredients brings us to a whole other matter. As previously stated...