What three ingredients are used in most cake batters to shorten the gluten strands, making the cakes tender and soft?

The three ingredients that are primarily responsible for shortening gluten strands in cake batters, resulting in a tender and soft texture, are eggs, fat, and sugar.

Fat plays a crucial role in this process. In cake making, the use of butter, oil, or shortening coats the flour particles, limiting the formation of gluten when mixed with liquid. This results in a tender crumb. Sugar also contributes to this tenderness; it not only sweetens the batter but also interferes with gluten formation by competing with flour for water, which further aids in creating a softer texture. Eggs, in addition to providing structure and moisture, help to emulsify the fat and sugar, enhancing the overall consistency and giving the cake its desired softness.

This combination of ingredients is essential to achieving the light and fluffy texture that is characteristic of many well-made cakes. Other options may include components that do not effectively contribute to the tenderizing quality needed for cake batters.