Given the background description of some cooking related query, summarize the question into a title

[EX Q]: Most recipes for sponge cake use a quantity of yogurt which sometimes is replaced with milk, or even soja or almond drinks. In those recipes (flour, sugar, eggs, butter/oil, yogurt/milk, some flavouring), what is the role of the dairy product? Is it about protein/fat/chs, about water, about flavour, about colour? Do the substitution for soja or almond drink make sense, or exist better ones?
[EX A]: What's the role of milk or yogurt in sponge cake?

[EX Q]: Is the SS Stovetop Espresso Maker what's called a Moka pot? They haven't named it explicitly a Moka pot, hence the question.If not, can a Moka pot style coffee be prepared in that instrument?
[EX A]: Is the SS Stovetop Espresso Maker from CafeCoffeeDay a Moka pot?

[EX Q]: What are the mechanics of water boiling over? How can you stop it from happening? Is it more likely to happen with certain ingredients? Which? How does the amount of water effect the likelihood of water boiling over? What role does burner temperature have? Will it only occur during a rolling boil?This is brought up by this comment by MeltedPez in one of the cooking pasta questions: The only other argument for using more water is that less water is more likely to cause the pot to boil over. Basically the starch in the pasta makes it easier for the water to form bubbles that collect and spill over when not paying attention. I've found that with a very low pasta to water ratio can end in a messy kitchen. This seems very counter intuitive to me initially, as I feel less water should make it harder to boil over the edges.
[EX A]:
What causes water to boil over?