Which ingredients act as tenderizers in cakes?

When considering ingredients that act as tenderizers in cakes, sugar, fat, and egg yolks play crucial roles.

Sugar is not just a sweetener in cake recipes; it also helps to create a tender texture by inhibiting gluten formation in the flour. When sugar is creamed with fat, it incorporates air into the batter, which contributes to the cake's lightness and tenderness.

Fat, such as butter or oil, coats flour proteins, preventing them from fully interacting and developing gluten. This results in a softer texture. Fat also adds moisture and richness, further enhancing the cake's tenderness.

Egg yolks contribute to the emulsification of the cake batter. They contain lecithin, which helps in blending fat and water, resulting in a uniform batter that promotes a tender crumb structure. Egg yolks also add richness and contribute to the overall flavor and moisture of the cake.

In contrast, while options like flour and water are essential for structure, they do not have the tenderizing properties that sugar, fat, and egg yolks possess. Similarly, other ingredients like milk and eggs serve various purposes in baking but do not combine the essential tenderizing attributes found in the correct choice.