What is the work of emulsifier in cake?

Chef's answer
Emulsifiers are multifunctional ingredients when used in bakery products. The three major functions are (1) to assist in blending and emulsification of ingredients, (2) enhance the properties of the shortening, and (3) beneficially interact with the components of the flour and other ingredients in the mix.
Frequently asked Questions 🎓
To use egg-based lecithin, add room temperature yolks one at a time to creamed butter and sugar while whisking or mixing constantly. Completely mix in each egg yolk before adding the next one. Lecithin intended specifically for baking is available in liquid and granular form.
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