I read, and I tremble as I read, up to our kiss. He understands too well.
Suddenly he says, 'Anaïs, I have just realized that what I give you is something coarse and plain, compared to that, I realize that when June returns...' " (86).
"In the thick of such complex science, it's important to step back and appreciate that the goal, at the end of the day, is simply to make a better form of fat. You need fat in a cake to make it tender, light, and delicate, and, as in all foods, to carry flavors and nutrients. Butter may have better flavor, but it doesn't leaven as well as our favorite heavily processed soybean product.
The primary advantage of shortening is that its high melting point and crystalline structure ensure an airy cake or a flaky crust. But shortening offers another advantage: it makes cakes tender by coating the flour proteins with oil, keeping them from absorbing moisture, and 'shortening' (hence the term) the gluten strands. Try tearing a piece off a crusty boule of peasant bread, which has plenty of gluten, and compare the heroic effort with the effort needed to tear off a piece of cake. Twinkies are so tender, the hardest thing to tear off is the wrapper" (102).