Baking a cake entirely with the chemical lab equivalents of traditional baking ingredients has always been something I've wanted to try. Now, I have the chance (i.e. the time) to do so or, at the very least, figure out how it would be done. I need some help with what would actually be put inside. The basic ingredients of a cake are flour, butter, sugar, eggs, and baking soda. Then there are usually extracts (like vanilla, almond, or lemon) for flavoring. My thinking thus far: Flour, could be replaced with a starch, since that's pretty much what flour is. Sugar, already being pretty pure in of itself, could simply be replaced with Dextrose Monohydrate powder or something similar. Baking soda (for making the cake soft and full of bubbles), would be Sodium Hydrogen Carbonate. To get the carbon dioxide, an acid of some sort would then have to be added. Vanilla extract, could be substituted for Ethyl Vanillin. Or, actually, I've always wanted to get some cinnamaldehyde, so perhaps that could be used, too. So all that was the easy part. How about the eggs and butter? Regarding the eggs (its purpose being for binding and improving structure), I know that over 80% of an egg is nothing but water while the rest is protein and fat. I'm not so sure what could be used exactly. The same goes for the butter. I know that butter is a combination of fatty acids, methyl ketones, and lactones, etc. but I really don't know what to add for all that. I don't know much about organic chemistry, so my purpose for playing with this idea is to learn as I go. Sorry for the vagueness of this post. Any ideas? P.S. I won't be surprised if this is all rubbish, so please tell me if so. P.P.S. If I do end up being able to make this cake, for those of you think that I'm going to try to eat the creation afterwards, the answer is definitely no. My only goal is to produce something that smells nice and has the spongy consistency of a "real" cake.