Why is the character of the fat important in quickmix or onebowl cakes?
What fats are suitable? Unsuitable? In quick mix cakes, the fat is not creamed with the sugar prior to mixing with the dry ingredients. The fluidity of the batter allows dispersal of the ingredients without the creaming step. The most suitable fats to produce a quality product are those which contain emulsifiers, mono and diglycerides, as these fats are able to help trap air and disperse the air cells throughout the batter. These batters also contain more sugar and liquid and the emulsified shortening helps distribute the fat more evenly and finely in the batter, and, as well, permits the use of more fat and sugar. 13. How do cakes made by the conventional and by the onebowl method, differ in quality? Cakes produced by the one bowl method are fine-grained, tender and moist. Cakes produced by the conventional method may be more open-grained and tender and have a velvety feathery crumb. Both methods produce a cake with good volume, although the conventional method may produce a cake of l
