Why do high ratio cakes require a high amount of emulsified shortening to absorb the liquid?

Answer by  sns34 (144)

The emulsified shortening doesn't necessarily help absorb the liquid, but rather, it helps to moisten the cake. The higher ratio of flour (or dry ingredients) that you have the higher the likeliness that the cake will become dry. Also, emulsifying the shortening helps to coat the flour completely with fat, which also contributes to a moist cake.

Answer by  brk (7)

The chemical structure of emulsifier modules is such that part of the molecule is attracted to water and part of the molecule is attracted to fat. Therefore emulsifiers facilitate the mixing of water and fat. In a high ratio cake this enhances liquid absorption.