The Role of Eggs in Cake Structure: A High School Baking Lesson

📚 The Role of Eggs in Cake Structure: A High School Baking Lesson

This lesson plan explores the function of eggs in cake making, focusing on their contribution to structure, moisture, and flavor. Students will learn through demonstration, experimentation, and tasting.

🎯 Learning Objectives

• 🥚 Identify the key functions of eggs in cake recipes.
• 🔬 Explain how egg proteins contribute to the cake's structure.
• 💧 Describe the role of egg yolks in moisture and richness.
• 🌡️ Demonstrate proper egg beating techniques.
• 😋 Evaluate the impact of different egg treatments on cake texture and flavor.

🛠️ Materials

• 🥚 Fresh eggs (large)
• 🍚 All-purpose flour
• 🍬 Granulated sugar
• 🧈 Unsalted butter
• 🥛 Milk
• 🧪 Baking powder
• 🧂 Salt
• 🥣 Mixing bowls
• 🥄 Measuring spoons and cups
• 🪞 Electric mixer
• 🎂 Cake pans
• ♨️ Oven

🔥 Warm-up (5 minutes)

• ❓ Question: What are some of your favorite cakes? Why?
• 🗣️ Quick class discussion about different types of cakes and their characteristics (e.g., light and airy vs. dense and moist).

👩‍🏫 Main Instruction (35 minutes)

🥚 The Functions of Eggs

• 🧬 Structure: Egg proteins coagulate during baking, providing a solid framework for the cake.
• 💧 Moisture: Eggs add liquid to the batter, contributing to the cake's overall moisture.
• 🧪 Emulsification: Egg yolks contain lecithin, an emulsifier that helps bind fat and water-based ingredients.
• 💨 Leavening: Beaten eggs incorporate air into the batter, which expands during baking, contributing to a lighter texture.
• 😋 Flavor: Eggs contribute a subtle richness and flavor to the cake.

🧪 Experiment: Egg White vs. Egg Yolk

Divide the class into groups. Each group will prepare two small batches of cake batter, one with only egg whites and the other with only egg yolks. Bake and compare the results.

• 📝 Egg White Batch: Focus on volume and airy texture.
• 📝 Egg Yolk Batch: Observe richness, color, and density.

💡 Tips for Success

• 🌡️ Use eggs at room temperature for better emulsification and volume.
• 🥄 Avoid over-beating egg whites, which can result in a dry cake.
• ✨ Gently fold in egg whites to maintain airiness.

📝 Assessment (10 minutes)

Short quiz to assess student understanding.

Practice Quiz

1. 🤔 What is the primary structural component eggs provide in cakes?
2. 🧪 How do egg yolks contribute to moisture in cakes?
3. 💨 Explain how eggs act as a leavening agent.
4. 🧈 What is emulsification, and how do eggs facilitate it?
5. 🌡️ Why is it important to use room temperature eggs?
6. 🍰 Describe the difference in cake texture when using only egg whites versus only egg yolks.
7. 💡 What happens if you over-beat egg whites?