Oil rather than butter/marge in baking ...

bakerp

I use 150mls oil and 150mls milk.:)

waddy80

I use trex instead of butter or marg. I follow the pack instructions and just use 20% less.

patchwork_cat

Well now I am surprised,...just thought less sat fat not more , no way Trex! I thought it was Lard and then when I saw Vegetable fat thought... oh it's solid it will be hydrogenated, but it isn't. So would this be a healthier option to raise HDL's or at least not raise LDL's?

MrsE_2

I like cakes that use oil too.

Here are some

http://www.goodtoknow.co.uk/recipes/search?q=oil&recipe_data_sweet=Cake

Kitchenbunny

I frequently make carrot cakes with oil instead of marge - my muffin recipe too uses oil. I'm not sure of the conversion though - sorry I couldn't be more help.

KB xx

Penelope_Penguin

patchwork_cat wrote: »

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?

I never do, but I like the taste of butter in my baking

patchwork_cat wrote: »

Well now I am surprised,...just thought less sat fat not more , no way Trex! I thought it was Lard and then when I saw Vegetable fat thought... oh it's solid it will be hydrogenated, but it isn't. So would this be a healthier option to raise HDL's or at least not raise LDL's?

Solid fats definitely do have a higher level of hydrogenation than liquid fats :cool: It may be naturally hydrogenated, rather than have been done in a factory. For instance, butter and lard naturally have a high level of saturation (hydrogenation).

The makers of Trex aren't very up-front about what's in their product. If you look at the label, it says it's 100% fat, but the proportions of mono- and poly- saturates don;t add up to 100% *confused*

As this has fallen from the front page of OS, I'll add it to the existing thread to give you more ideas.

thriftmonster

If you search for Mr Bad Examples chocolate yoghurt cake that makes a great sponge cake with yoghurt and sunflower oil. I also adapt it to lemon and coffee flavours

jollymummy

I've used BeRos carrot cake recipe for years and make it into muffins it's lovely and uses oil not butter or marge. Here's a link.

http://www.be-ro.com/recipe/showrec106.html

[Deleted User]

I am looking for some recipes for cooking sponge cakes using sunflower oil as a replacement for butter/marg.I made a delisious carrot and orange cake last week and would like to try something else .has anyone got any good recipes or know an English website for some recipes (I said English as I can't get the hang of converting US recipes ,plus some of their stuff I'm not even sure what it is ) :)

twink

Scotch Pancakes

8oz sr flour
2oz sugar
1 tbsp syrup
1 tbsp oil
1 egg
1/2 pt milk, i use semi skimmed
1 tsp bic soda
pinch salt
2 tsps cream of tartar

sift flour into a bowl then add sugar, mix in the rest and beat well, drop spoonfuls onto a hot oiled griddle or a frying pan might do, cook till bubbles form, turn and cook on the other side

these are nice eaten warm but when cold can be kept in a tin a few days, i get about 34 pancakes from the mix