What is the substitute for cake emulsifier?

There are a few good substitutes for cake emulsifiers, depending on what you're aiming for in your cake:

For texture and volume:

* Egg yolks: Egg yolks are naturally good emulsifiers. Use a slightly higher proportion of yolks than you would in a recipe without an emulsifier.

* Yogurt or sour cream: These dairy products contain lactic acid which acts as an emulsifier.

* Applesauce: A great option for vegan cakes, applesauce adds moisture and helps bind the ingredients together.

For richness and flavor:

* Butter: Butter is a natural emulsifier and can be used in place of shortening. It will add a richer flavor, but it may also affect the texture of your cake.

* Oil: Oil, such as vegetable oil, can be used as a substitute for shortening, but it may not result in the same fluffy texture.

Note:

* Consider the recipe's original call for an emulsifier: Some recipes may have specific quantities of emulsifier that will be difficult to replace with other ingredients.

* Test your recipe: If you're unsure about how a substitute will work, try testing it out in a small batch of cake before attempting a whole cake.

Ultimately, the best substitute for cake emulsifier depends on your desired outcome and the specific recipe.