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. Cream your fat and sugar together in one bowl then beat the eggs into the creamed fat and sugar. Then add the dry ingredients alternately with the liquid.

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It's sort of like salt, it adds it's own flavor but also enhances the flavors around it

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The acid denatures some of the egg white proteins and makes the eggs froth up faster and makes a stiffer meringue. Cream of tartar is good for this as it is dry so it doesn't throw off the liquid content and it has little flavor of its own.

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Fat provides breads with stability preventing airflow within the loaf during baking, and gives a desirable smooth mouthfeel and flavor

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Liquids contribute moistness to the texture and improve the mouthfeel of baked products. When water vaporizes in a batter or dough, the steam expands the air cells, increasing the final volume of the product.

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Salt can enhance other flavors, such as savory notes. It balances sweetness and helps suppress other flavors, such as bitterness.

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The presence of a leavener causes the flour mixture to rise. Leavener may be physical, biological or chemical

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One of the functions is that it attracts water. Meaning if you add sugar to some soggy looking batter it was add crispness to the edges once baked

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The function of flour in cooking or baking is to provide structure and texture