Extensively illustrated, this monograph identifies the key properties which characterise the texture in cakes and reviews the basis for recipe construction underpinning the main types. It summarises the effects of a wide range of ingredients used in cake making with an emphasis on understanding their impacts on final products quality. There is a comprehensive review of the contributions of the major ingredients; wheat flour, sugar, fat, emulsifiers, water and baking powder. The important contribution of air incorporation during mixing and its relationship with carbon dioxide released during baking is discussed.