A high-fat cake prepared with the two-stage mixing method can become tough due to gluten development unless it is prepared with __________.
A) butter
B) emulsified shortening
C) an increased percentage of sugar
D) both emulsified shortening and an increased percentage of sugar

Question

Quizplus · Accepted Answer

Emulsified shortening helps to evenly distribute fat and create a stable emulsion, preventing the cake from becoming too tough. An increased percentage of sugar also interferes with gluten development, leading to a tender cake. Thus, using both emulsified shortening and an increased percentage of sugar can prevent a high-fat cake from becoming tough.

A High-Fat Cake Prepared with the Two-Stage Mixing Method Can