Confectioner's sugar is not used in shortened cakes because it:
A) Is too sweet
B) Does not provide crystals to improve structure
C) Contains too little starch for gelatinization
D) Promotes a porous texture
E) None of these

Question

Quizplus · Accepted Answer

Confectioner's sugar does not provide the necessary sugar crystals that help in creating the structure and texture desired in shortened cakes. These crystals are important for the creaming process, where sugar and fat are beaten together to incorporate air and give the cake its lightness and volume.

Confectioner's Sugar Is Not Used in Shortened Cakes Because It