What are the two most important tenderizers in cakes?

It's not quite that simple! While there are many ingredients that contribute to a tender cake, the two most important would depend on the specific type of cake you are referring to. However, here are some of the most common and influential tenderizers:

For Butter Cakes:

* Butter: The fat content in butter helps to create a tender crumb by trapping air and preventing gluten development.

* Sugar: Sugar also contributes to tenderness by attracting water molecules, which keeps the gluten hydrated and less strong.

For Sponge Cakes:

* Eggs: Eggs are crucial for both air incorporation (whipping) and structure. The protein in egg whites creates a light and airy texture, while the yolks add richness and moisture.

* Sugar: Sugar not only tenderizes but also helps stabilize the egg foam, leading to a stable and airy structure.

For Angel Food Cakes:

* Egg whites: The key to angel food cake is whipping egg whites into a stiff foam. This creates a delicate and airy texture.

* Cake flour: This low-protein flour produces a tender crumb, as it has less gluten than all-purpose flour.

It's important to remember:

* The amount of each ingredient is crucial. Too much sugar can make a cake dense, while too much butter can make it greasy.

* The mixing method plays a significant role. Overmixing can toughen the cake by developing gluten, while undermixing can result in a lumpy and uneven texture.

So, while it's tempting to choose just two ingredients as the most important tenderizers, it really depends on the specific cake recipe and the desired texture. It's a combination of ingredients and techniques that creates a perfectly tender cake!