Oil rather than butter/marge in baking ...

Sarahsaver

I made a banana cake with veg oil instead of butter, and it was extremely light and fluffy half as big again as usual!

Curry_Queen

Smiley_Mum wrote:

I'll get hold of some rapeseed oil then when I head out to Tesco just now, thanks Thriftylady.

I've also used groundnut oil successfully in cakes, as it adds very little flavour, but not sure which one would be cheaper or easier to get hold of.


Edit: oooops I should check oil labels more often

My bottle of Tesco veg oil is actually rapeseed oil, and on comparing it to both the sunflower and groundnut oils I have (also both Tesco brands) it appears to be actually healthier - low in saturated fats and higher in mono-unsaturated - than the others :doh:

Sarahsaver

works with dumplings ok:) had them last night in a beef stew.

funkymonkey849

I was wondering if these two ingredients can be easily substituted when baking cakes? I use a few recipes which call for oil instead of butter and find it much cheaper than using butter or margerine.

Can I use oil in place of butter, and how much would I use - is 100g of butter simply 100g of oil or does it not work like that?

Any help appricated! x

Olliebeak

I'm not 100% sure on how to make the substitution.

Have however made some lovely cakes that specified vegetable/sunflower cooking oil including Connaught Carrot Cake (Gordon Ramsey Recipe) AND a Yoghurt Cake - from somewhere on this board.

purpleivy

Somewhere I have a microwave chocolate cake that uses oil. I presume you could bake in the oven if you preferred. I'll see if I can locate it. It is cooked in plastic tray lined with kitchen roll. Sounds weird but it works.

Can't find the microwave one right now, but the one below also uses oil.

Easy Chocolate Cake


My mum-in-law made this recipe with my son a couple of weeks ago and they loved it. You could fill it with buttercream and eat it as cake, or fill with cream and jam or fruit and serve as gateau. This quantity divided into 2x 8” sandwich tins will make one large cake or two smaller (or rather shallower) ones.

2 sandwich tins, lined on the bottom, or if loose bottomed, then fully line.

10oz self raising flour
6oz sugar
1 level tsp. bicarbonate of soda
3 level tablespoons cocoa powder
½ pt milk
¼ pt oil (e.g. corn or sunflower)
3 level tbs. golden syrup
½ tsp. vanilla extract

1. Sieve all the powders together.

2. Mix all the liquids together.

3. Add the liquids to the dry ingredients to make a smooth batter.

4. Pour into 2 x 8” greased sandwich tins.

5. Bake for approx. 30-40 minutes at 180°C/160°C in fan oven/Gas 5

Either:
Fill with butter icing 2oz butter softened and 4oz icing sugar sieved and mixed into butter gradually until spreadable. For chocoalte icing, add a tablespoon of cocoa powder. If you want to do the top make double, or top with melted chocolate.

Or:
Or whip ¼ pt double cream until stiff and fill cake. Jam or fruit can be used with the cream.

Pink.

Hi funkymonkey,

Yes as a rule you can substitute oil for butter but personally I'm a fan of butter in baking and think that oil may change the taste.

There's an earlier thread on the same subject so I've added your thread to it to keep the replies together.

Pink

Kiwisaver_2

Many years ago after a heart problem arose with my OH I decided to only cook with two types of fat, butter or olive oil. If a cake such as muffins or carrot cake calls for vegetable oil, I use Light Olive Oil (Lupi or supermarket own brand), it has no taste to speak of, it's pale yellow and pretty tasteless like sunflower oil and I use it for almost everything, frying roasting or whatever where I don't want the olive oil flavour.

It may be more expensive than other oils (not so sure), but it's one of the things I consider a must have and I stock up on it whenever I see it on offer.

adhoc

Do you not use eggs?

purpleivy wrote: »

Easy Chocolate Cake


10oz self raising flour
6oz sugar
1 level tsp. bicarbonate of soda
3 level tablespoons cocoa powder
½ pt milk
¼ pt oil (e.g. corn or sunflower)
3 level tbs. golden syrup
½ tsp. vanilla extract

patchwork_cat

I have been thinking of trying oil in baking instead of marg or butter. I make a standard victoria sponge with 4 eggs and 8 oz of everything else. Does anyone use oil instead of solid fat and if so how much would you use?