Of the following fats, the number of cakes (the volume of batter) was lowest for the cake made with high-ratio liquid shortening/high-ratio plastic shortening/oil. This is partly because this fat does...

Of the following fats, the number of cakes (the volume of batter) was lowest for the cake made with high-ratio liquid shortening/high-ratio plastic shortening/oil. This is partly because this fat does not contain emulsifi ers, but it also does/does not contain leavening gases, like air or water.