Final answer:
Flour contributes to the structure of a cake by forming a protein network and trapping bubbles during baking.
Step-by-step explanation:
Flour contributes to the structure of a cake in two main ways:
- The proteins in the flour, particularly gluten, form a network when mixed with liquid. This network gives the cake structure and helps it hold its shape.
- During baking, the heat causes the liquid in the batter to evaporate and turn into steam. The steam then expands and creates pockets or bubbles in the cake, making it light and fluffy. The proteins in the flour help to trap these bubbles, giving the cake a soft and airy texture.
Overall, flour plays a crucial role in providing the structure and texture of a cake.