Answer to Question 1
Fat tenderizes the crumb by interfering with starch and protein particles. It also acts as an emulsifier, resulting in soft, moist cake. Fat contributes to volume through creaming with sugar.
Fine granular sugar is recommended to enhance volume by facilitating the incorporation of air into plastic fats via creaming. In addition, sugar has a tenderizing effect by competing with flour for water and increasing the denaturation and coagulation temperature of proteins. Sugar also provides the golden brown color via the Maillard reaction.
Eggs provide structure due to coagulated proteins. In addition, they provide leavening through the incorporation of air. Eggs are emulsifiers and enhance color, flavor, and nutritional value.
Answer to Question 2
Heat is required to thicken the starch, promote denaturation and coagulation of the proteins, and ensure food safety due to the presence of raw eggs. The cooked dressing is okay to eat because cooking the eggs will eliminate the potential of food-borne illness from Salmonella.
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