Final answer:
Cakes made using the rubbing in method typically have a dense and crumbly texture due to the fat being rubbed into the flour to create a mixture that resembles fine breadcrumbs. This inhibits gluten formation, resulting in a short texture that's rich and tender.
Step-by-step explanation:
A cake made by the rubbing in method would have a distinct texture and crumb due to the way the fat is incorporated into the flour. By 'rubbing in' the butter or margarine into the flour until the mixture resembles fine breadcrumbs, the fat coats the flour, which inhibits gluten formation and results in a shorter (crumblier and tender) texture. This method is common for making short crust pastry, scones, and crumbly cakes such as coffee cake.
The characteristics of a cake made using this method would include a more dense and crumbly texture compared to cakes made by the creaming or whisking methods which incorporate more air and create a lighter, fluffier texture. The rubbing in method is particularly suitable for recipes that require a rich, buttery flavor and a tender, melt-in-the-mouth quality.