What Kind Of Oil Do You Use In Your Cake???
Decorating By kimmyboo925 Updated 13 May 2008 , 9:57am by grama_j
Hi all.. just was wondering what kind of oil you guys use in your cakes.... be it boxed or scratch...
I'm the opposite of Grettel. I use unsalted butter only for my baked goods and when it calls for oil I use either canola or vegetable oil.
Unsalted butter most of the time. Salted butter isn't ideal for baking because the quantity of salt varies widely and can throw off the chemistry; better to use unsalted and add the salt the recipe calls for.
When I use oil, I use canola oil, because it's one of the "better for you" monounsaturated oils. I'm actually working on converting a couple of my scratch recipes to use canola oil instead for this reason. I don't think I can get away with it with a vanilla cake, but have tried a couple contenders in chocolate.
I actually use unsweetened natural apple sauce in place of the oil. Same measurements. I feel it's healthier and no one has ever been able to tell, or has mentioned it if they've noticed. My hubby was really surprised the first time he caught me doing it and has begun to use it also when something calls for oil.
Somewhere on this site is a thread about using pumpkin puree to replace the oil, but I've never tried it.
HTH
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