Shortening adds moisture and tenderness to a cake, contributing to a soft and rich texture. It helps to create a stable structure by providing fat that traps air during mixing, resulting in a light and fluffy crumb. Additionally, shortening can improve the shelf life of the cake by preventing it from drying out. Overall, it enhances the cake's flavor and mouthfeel.
A suitable shortening substitute for cake is vegetable oil or melted butter.
You could substitute shortening for oil in a cake mix, but it is not recommended. The resulting cake made with shortening will have a noticeably different texture and mouthfeel. Yes you Can. Shortening.. or Hydrogenated Oil is basically poison anyways.
Yes, in some cake recipes, canola oil can be substituted for shortening.
It shouldn't, no.
shortening
A high fat cake is a cake that contains high amounts of calories, fats, and sugars. It is usually a cake that includes egg yolks, milk, cream, butter, margarine, lard, shortening / vegetbale shortening, and / or oil.
Yes, for one cup of shortening use one cup of butter.
yes
Any tupe of shortening should do. Crisco is a good choice, though.
Yes, you can melt shortening and use in a cake recipe. It will change the texture and possibly add heaviness to the cake, but it will still be good.
shortening can be used for cookies because you don't have to put it in the freezer like butter. but you can use butter or vegetable oil to replace shortening but you will have to wait.
Shortening or butter is used to make cake or pastry light or flaky.