Is Cake Batter an Emulsion?

Cake batter is an emulsion and foam. A cake mixture is a complex, multi-component system, being simultaneously a foam, an emulsion and a complex colloidal dispersion. Of the main components of a cake batter - egg, flour, fats and sugar - only the sugar is non-colloidal.

Is cake an emulsion?

Cake batter is also an oil-in-water emulsion, with shortening or oil as the dispersed phase and water as the continuous phase.

Why is cake mixture considered an emulsion?

Shortening, like sugar, indirectly influences structure via its affect on protein and starch, and the final structure associated with a baked cake is a result of the formation of a complex batter emulsion system in which the fat is distributed as an oil-in-water emulsion and air is distributed as bubbles.