Great question — answering as the UphillTech team:
I've found that sugar and flour pull in completely opposite directions, and that ratio you mentioned is perfect at balancing them. Sugar keeps the foam from the whipped eggs stable, and thickens them as they dissolve, so the bubbles don't collapse when you fold in the flour. It also holds onto water, giving it a soft crumb. Too little sugar means that the foam is weaker and the cake is more dense, and too much makes the cake either sink or turn gummy in my experience. With flour, because you fold it in gently, there's very little gluten formed as a result. It's more structure-focused than sugar. The work is primarily done by the starch, absorbing water and setting during baking. The flour...
Full answer by johnaldo312: https://cooking.stackexchange.com/a/137352 (CC BY-SA 4.0).
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