What does the oil do when baking a cake?

1. Tenderness and Moistness:

* Fat Content: Oil is a pure fat, contributing to the cake's tenderness by lubricating the gluten strands in the flour. This prevents them from developing too much, resulting in a softer crumb.

* Moisture Retention: Oil holds onto moisture, making the cake moister and preventing it from drying out. This is especially helpful for cakes that are baked at higher temperatures or for longer periods.

2. Flavor and Richness:

* Flavor Enhancement: Different oils can add subtle flavor nuances to the cake. For example, olive oil can provide a slightly fruity or peppery note.

* Richness and Mouthfeel: Oil contributes to the overall richness and mouthfeel of the cake. It adds a velvety texture and makes the cake feel luxurious.

3. Structure and Stability:

* Emulsifier: Oil acts as an emulsifier, helping to bind together the water and fat components of the batter, creating a smooth and cohesive texture.

* Leavening Agent: Oil helps to trap air during mixing, which contributes to the rise of the cake.

4. Ease of Mixing:

* Creaming: Oil can be creamed with sugar, incorporating air and creating a light and airy texture. This is especially helpful for cakes that require a high volume, like chiffon cakes.

5. Appearance:

* Glossy Finish: Oil can create a shiny and glossy surface on the cake, enhancing its appearance.

Overall, oil is an essential ingredient in cake baking, contributing to the cake's tenderness, moisture, flavor, structure, and appearance.

However, it's important to note that the type of oil used can affect the final outcome of the cake. For example, olive oil will create a denser and more flavorful cake than vegetable oil.