Home bakers struggle to consistently replicate successful cake recipes due to unclear ingredient ratio guidance

Home bakers frequently fail to produce quality sponge cakes because recipes lack clear explanations of how ingredient proportions affect texture, rise, and crumb structure. Bakers waste time, money, and ingredients through trial-and-error, and existing recipes provide ratios without teaching the underlying principles. This frustration drives them to search for better guidance, but most resources remain vague or contradictory.