Recipe used to make the cake:

1. 100g of plain flour
2. 75g sugar
3. 2 eggs
4. 1 teaspoon of baking powder
5. 1 teaspoon of vanilla essence

Functions of each ingredient:

Plain flour

The plain flour is a blend of hard and soft wheat flour, and can also be used in cakes. Plain flour is preferred for use in pastry and biscuits due to it medium protein content(about 10.5%). Thus, the gluten formed from the protein in plain flour is weaker and less elastic than that in flour of higher protein content, such as bread flour(protein content of about 12%). It provides the following functions in baking:

•  Provides structure
  Starch and gluten are important 'structure builders' in baked products. Structure builders enable the baked product to hold its volume and shape after baking.
  During baking, the starch granules in the dough to absorb water, causing them to swell and undergo gelatinisation. This contributes to the structure of the baked product. Gluten is able to stretch and hold the solid, liquid and gaseous particles as they expand during mixing and baking. The heat of the oven causes moisture to evaporate, and the gluten to coagulate into a porous and firm structure. 
• Absorbs liquidsThe starch and proteins in flour help to absorb water and oil. This helps to bind the ingredients together.
• Contributes to colour and flavour The colours of different types of wheat flour range from cream to brown. This naturally affects the colour of the baked goods. Wheat flour also has a mild nutty flavour that is generally considered desirable. Whole wheat flour has the strongest flavour.
  The proteins, sugar and starches present in flour also contribute to Maillard browning, leading to the formation of an attractive brown colouring on crusts as well as a desirable flavour and aroma.

Sugar

• Contributes sweetness
  Sugar enables baked products to taste sweet. Different sugars have different degrees of sweetness. For example, castor sugar is sweeter than brown sugar.
• Provides tenderness
  Sugar is hygroscopic, that is, it readily absorbs water. Sugar tenderises the baked product by absorbing water, thus delaying structure-building reactions that require the presence of water, such as gelatinisation, protein coagulation and gluten formation.
• Provides moistness
  The hygroscopic nature of sugar also helps to improve moisture retention, thus contributing to the moistness of the product. Sugar also improves the keeping quality of the cake by keeping baked goods from drying out.
• Helps to trap air
  Sugar crystals are irregularly shaped so there is often air trapped between them. The sugar crystals also help to entrap air when beaten or creamed with fats.
• Contributes to colour and flavour
  Sugar contributes to colour and flavour through the processes of caramelisation and Maillard browning that take place during baking. Some sugars also lend distinct flavours to the baked products, for example, honey, molasses and maple syrup. 
• Stabilises foams
  Sugar can help to stabilise whipped whole-egg or egg white foams. This means that the sweetened foams are less likely to collapse.

Eggs

• Provide structure
  Eggs proteins are important structure builders in baked products other than starch and gluten proteins. Egg proteins add strength to the structure when they coagulate on baking.
• Help in leavening
  Eggs can produce relatively stable foam, which consists of tiny gas bubbles surrounded by a liquid or solid firm. Egg whites have especially high foaming power and can be whipped to eight times the original volume. However, over-whipping of eggs can cause the proteins to become overstretched, and the foam to collapse in the oven.
• Acts as an emulsifier
  The protein lecithin in egg yolk acts as an emulsifier, enabling the ingredients to be mixed uniformly.
• Contribute to flavour and colour
  Egg yolks add a rich flavour and a golden-yellow colour to the baked product. Eggs also can contain proteins and a small amount of glucose, that contribute to Maillard browning.
• Water
  Other than in pastry, water is normally not added as an ingredient. However, a lot of other common baking ingredients such as eggs, milk, butter and honey naturally contain some water.

Baking powder




  

Contains a mixture of baking soda and cream of tartar. Double-acting baking powder releases carbon dioxide gas as soon as it is moistened, and then again when heated in the oven. Baking soda is alkaline and requires the presence of an acidic ingredient, such as lemon juice or cream of tartar before it can be activated.

The raising agents that are responsible for causing your cake to rise and how

Raising agent 

Baking Soda

Baking soda is a dry leavening agent that works by releasing carbon dioxide gas into a batter or dough through an acid-base reaction, causing bubbles in the wet mixture to expand when it comes into contact with heat and thus leavening the mixture.

The concept of creaming cake-making method 

Creaming is a method of cake making where fat and sugar are creamed (beaten) together to dissolve the sugar and incorporate with air, which turns the mixture light an creamy.

Cakes made by creaming method are often called rich cakes as they have a high proportion of fat. The richness of a cake depends on the proportion of fat, sugar and egg to flour. Examples of cakes mad by creaming method are banana cake and marble cake.