Could you please help with a recipe? When a cake recipe ask for shortening, can you use oil instead? Thank You
Are there any good recipes out there?
Can you post the recipe so we can see the other ingredients and method used for the cake? Typically, I would not swap oil for solid shortening but it would totally depend on the recipe. There are great scratch recipes out here-just make sure you get them from reputable sources (to ensure they are balanced).
What is the reason you wish to try oil instead of shortening? Did you already try this recipe using shortening and you didn't like it?
If you want as equal results as you get using shortening, my guess would be that butter would be a better substitute. Or do you need it to be dairy free? Then maybe Earth Balance buttery sticks would be good. But I've never baked a cake with shortening so I'm just guessing...
I've had great success with substituting apple compote for shortening. I do this when a recipe calls for shortening and butter.
Oil and shortening are both 100% fat. I see no reason why you couldn't interchange them. I think I'd measure them by weight. You might see a texture difference, but if you use a neutral tasting oil, the flavor should be similar.