Changes that take place during cooking

• Expansion takes place as the mixture reaches 60 degree Celsius, water vapor begins to form and expand the air cells even further.
• At 80 degree Celsius, the mixture coagulates as the starch granules asorb water, swell and form a gel. The texture produced is then held until the cake is set by coagulation of the egg and flour proteins
• Finally, Millard Browning takes place, and the brown crust gives it it's flavor.