I am a hobby baker, and don't have the knowledge in cake chemistry that y'all have.
I bake non-dairy for kosher reasons. Many of the recipes I have I substitute oil for marg at a ratio of 2/3 oil to 1 cup marg. I know that this changes the stability of the cake, but I can't bring myself to use straight marg.
Any ideas on other ways to substitute and retain cake stability?
low fat option --
applesauce 1:1 for the oil/margarine.
can do 50/50 as well
Thanks for those links!
I recently tried a yellow buttermilk cake recipe. I made "buttermilk" by curdling soy milk and swapped oil for margarine. They rose nicely but then collapsed when they came out of the oven and had wet centers. I am looking for a moister cake- but that was too moist. Do you think that if I swapped a mix of applesauce and oil for the marg it would do better?
possibly - but you will only by trying as each recipe, especially scratch, is different and reacts differently