What is the purpose of using fat in cake making?

Fats have four main purposes in baking: They tenderize the product by coating and weakening the gluten bonds within the structure. Even though they contain little or no moisture, they provide the illusion of wetness. Fats don’t evaporate or become absorbed with heat like water does.

What is a fat used in baking?

There are 3 main types of solid fats used in baking: butter, vegetable shortening, and lard. Coconut oil is also a solid fat that is gaining popularity in baking.

Why do we use butter in cakes?

As a solid fat, butter is better suited for baking than any other fat product. Butter in particular adds flavour, with a melting point just below body temperature, which is why some cookies and baked goods tend to “melt in your mouth.” It also helps in leavening and adds moisture.

What happens if you don’t add fat to cake?

In fact, it’s not just butter; fat, in general, can make your baked goods more tender as they shorten gluten strands. You see, butter (and any fat that’s solid at room temperature) falls under the category of the baking term: shortening. With less butter in your recipe, you may end up with a dry and tough baked good.

What is responsible for a sponge cake to rise?

To achieve its characteristic light texture, sponge cake uses whipped eggs. Similar to angel food cake, it relies on the leavening action of air whipped into and trapped by egg protein. The increase in volume is achieved by trapped air and water vapor that expand during baking.

What are the functions of fat in baking?

Function of Fat in Baking Richness, Flavor, and Moisture. The first role of fat in baking is to add richness, flavor, and moisture to baked goods. Baked goods with a lot of fat have a more luxurious mouthfeel and just taste better. Plain and simple. Creates Tenderness. Fat is a powerful tenderizer in baking.

Why do you need butter and fat in cake batter?

This class is specifically about butter and fats in pound cake batter. The ingredients that strengthen the cake structure (flour and eggs) need to be balanced with the ingredients that weaken the cake structure (sugar and fat).

What happens when you put sugar and fat in a cake?

Fat prevents gluten from combining as easily. It also contributes to the fluffiness. This is due to the fact that when fat is combined with sugar, the sugar cuts the fat, which causes air pockets to form. This aeration results in a texture that is less grainy and more tender. Generally, fats are solid, while oils are liquid.

What should the percentage of fat in a cake be?

Fats containing 70% – 75% fat should give reasonable results. If they are substituted gram for gram in a recipe a cake would result containing approximately 10% less fat than the same cake made with traditional butter. The home baker might achieve a better cake if a small calculation were made and 10% more spread were added.