Does anybody know why my cake came out greasy? it was kind of wet and greasy, and not spongy at all.
Hope you can help me figure this out.
AWhat were the ingredients?
Here is :
339 g. Sugar
178 g. butter and 161 g. Country Crock spreadable butter
339 g. all purpose flour
5 whole eggs and 6 yolks
3/4 cups of milk (fat free)
3/4 tbs baking powder
vanilla and lemon zest
AI would bet it's the country crock it's been awhile since I've used it but I just did a quick label search for ingredients and there is a lot of fluid, water and buttermilk in country crock
AIs that a beloved recipe of yours, and it was a just a freak occurrence, or did you try this for the first time and got those results?
that's the recipe I always use. but this time, wait, yes, Country Crock is the only thing I've used for the first time! must be the reason why. :/ Never thought of it as Country Crock is "margarine". do you think might be something else?
Country Crock spreadable butter is 80% fat but it contains vegetable oil to keep it "spreadable". It does not appear to be a margarine product.
When creaming, the sugar crystals cut air-pockets in the solid fat. During baking the air pockets, expand causing the cake to rise. Substituting part of your solid fat with an oil product, means that there is less aeration - less rising . and resulting in the "greasy" feel ..
ACountry crock shouldn't be used for baking. You just found out the hard way.
Well, since someone else said it already, I'll go ahead and agree. Country Crock ain't good eats as far as baking goes. Actually, I wouldn't put that on anything I intended eat, baked goods or not. :(
Thank you all for your replies. I'll take Country Crock out of my shopping list. :/