Abstract: A shortening for preparing moist, light and tender cakes is disclosed. The shortening comprises a fat or oil and an emulsifier which consists essentially of from about 10% to about 20% of propylene glycol mono-fatty acid esters and from about 3% to about 20% of hydrophilic polyglycerol ester (percentages are based on the weight in the shortening). The ratio of polyglycerol ester to propylene glycol monoester is about from about 2:1 to 7:1. This shortening system can be used in preparing baking mixes. Surprisingly, even in an add-oil preparation the cake is moist yet light and tender.

Abstract: A method of preparing tender, moist and light cakes using microwave radiant energy is disclosed. A packaged culinary mix especially adapted for preparing microwaved baked goods is also disclosed. This mix comprises sugar and flour, the ratio of sugar to flour being 1.4:1 to 2:1, leavening, 0% to 16% shortening, and about 2% to 10% emulsifier.