Scientific cross-section animation of a cake batter during baking, showing molecular transformations: egg proteins coagulating into a supporting network and starch granules gelatinizing and swelling, forming the soft and airy crumb structure, microscopic visualization of the interior, smooth heating effect, educational infographic style, abstract molecular animation, gradual transition from fluid batter to spongy cake texture, warm golden tones, soft pastel colors, clear and didactic depiction
