This isn't so much a decorating question as it is a baking question but here goes.

I was going through my copy of The Advanced Professional Pastry Chef and I came across a recipe called High-Ratio Sponge Cake. It calls for emulsified shortening. I've never actually heard of such a thing before and I'm curious as to what it's like.

Have any of you made a cake like this? How does it taste? How does it hold up? TiA!

Interesting... I looked it up in my 3rd edition Professional Pastry Chef and the recipe just calls for soft high-ratio shortening.

I know I've seen emulsified shortening in huge blocks or tubs at Sam's. I think it is used mostly for frying.

I'm pretty sure that high ratio and emulsified shortening are the same thing.