I have no experience in cooking. So I apologize in advance if this is a simple question.
The first cake of my life that I made yesterday swelled very well in the oven. It had a soft texture when eating. The only problem was the interior was a bit dense.
I've been researching what might cause this. Many people suggest that gluten formation in cake dough is not good and to prevent this, the mixture should be mixed slowly and gently after adding flour.
It is said that gluten is important to keep air bubbles in the dough. Because carbon dioxide gases are expanding during cooking and gluten needs to be strong to avoid air bubbles coming out.
There's a few things I'm curious about. Very strong gluten causes an elastic structure and this will have an undesirable texture especially during chewing in foods such as cakes.
But if we want a fluffy cake, don't we need strong gluten? If I don't have a strong gluten, won't these air bubbles go out and create a denser structure during cooking? Isn't that a contradiction?
What happens during cooking? Is there something I know wrong? Doesn't the expansion of carbon dioxide gas when heated and the presence of strong gluten to hold it make up the fluffy structure in the dough?
Here is my Carrot Cake Recipe;
2 cups (250 grams) all-purpose flour (spooned & leveled) 2 teaspoons baking powder 1 teaspoon baking soda 1 and 1/2 teaspoons ground cinnamon 1/2 teaspoon salt 210 ml vegetable oil 4 eggs room temperature 2 cups granulated sugar 3 cups grated carrots
Note: Firstly I whisked together the oil, eggs and sugar until fully combined.
Thanks for your help.