What does shortening do to cake?

Shortening is a solid fat that is used in baking to make cakes, cookies, and other pastries. It is made from vegetable oil that has been hydrogenated, which means that the double bonds in the oil have been converted into single bonds, making it solid at room temperature.

Shortening has several functions in baking. First, it helps to create a tender crumb by preventing the gluten in the flour from forming too many bonds with each other. This results in a cake that is light and fluffy, rather than dense and chewy. Second, shortening helps to keep cakes moist by preventing the water in the batter from evaporating. Third, shortening adds richness and flavor to cakes.

The type of shortening that is used in a cake recipe can affect the final product. All-vegetable shortening is the most common type of shortening used in baking. It is made from a blend of vegetable oils, such as soybean, cottonseed, and palm oil. All-vegetable shortening is flavorless and has a neutral taste, so it does not interfere with the other flavors in a cake.

Lard is another type of shortening that can be used in baking. Lard is made from the fat of pigs, and it has a slightly porky flavor. Lard can add richness and flavor to cakes, but it can also make them more dense.

Butter is a type of shortening that is made from the fat of milk. Butter has a rich, creamy flavor that can enhance the flavor of cakes. However, butter is also more expensive than other types of shortening, and it can make cakes more dense.

The amount of shortening that is used in a cake recipe can also affect the final product. A cake that contains more shortening will be more tender and moist, but it will also be more dense. A cake that contains less shortening will be less tender and moist, but it will also be lighter and fluffier.

The type of shortening and the amount of shortening that is used in a cake recipe can be adjusted to create a cake with the desired texture and flavor.