High Ratio Sponge Cakes

Decorating By JuneHawk Updated 29 Jul 2010 , 11:30pm by JuneHawk

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JuneHawk Posted 29 Jul 2010 , 8:35pm
post #1 of 3

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!

2 replies
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DianeLM Posted 29 Jul 2010 , 8:51pm
post #2 of 3

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.

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JuneHawk Posted 29 Jul 2010 , 11:30pm
post #3 of 3

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

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