Of the following fats, the number of cakes (the volume of batter) was greatest for the cake made with high-ratio liquid shortening/melted butter/oil. This is primarily because this fat contains a high...

Of the following fats, the number of cakes (the volume of batter) was greatest for the cake made with high-ratio liquid shortening/melted butter/oil. This is primarily because this fat contains a high amount of antifoaming agents/emulsifi ers/antioxidants that are extremely effective at allowing cake batter to incorporate and hold in air.