King Arthur sells something I’ve never heard of, “Cake Enhancer”. The ingredients are (from the label)
EMULSIFIER (RICE STARCH,
POLYGLYCEROL ESTERS OF FATTY ACIDS,
MONO- AND DIGLYCERIDES OF FATTY ACIDS
It’s supposed to make and keep your cakes moist.
This particular recipe already has yoghurt and a fair amount of oil AND butter, plus 4 egg whites plus an extra whole egg. Seems like it ought to be plenty moist without it. I’d make my own but it seems sort of chemical-y for that sort of thing.
Is there a home made version of “cake enhancer” or do you think it would be ok to just skip it altogether?