ingredient for human consumption.
Manufacturers are addressing some of
these problems and uncertainties. For
example, the effects of flour chlorination can
be approximated by heat treatment, and
vegetable oils can be hardened without the
production of trans fatty acids. So it’s likely
that cooks will eventually be able to make
high-ratio cakes with less questionable
ingredients.
Cake Ingredients Cakes are generally made
with flour, eggs, sugar, and either butter or
shortening. Eggs are 75% water and may
provide all the moisture in a recipe; or various
dairy products — milk, buttermilk, sour
cream — may be included to provide moisture
as well as richness and flavor. Because the
sugar is used to incorporate air into the mix,
the preferred form is finely granulated
(“Extra-Fine,” “Superfine”) so as to maximize
the numbers of small sharp edges that will cut