Oil rather than butter/marge in baking ...

Justamum

JackieO wrote: »

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 ) :)

The one I use all the time is

2 cups SR flour
1 cup sugar
1 tsp baking powder
1/2 cup orange juice
1/2 cup cooking oil
1/2 cup milk/soya milk/water
2 tsp vanilla essence

Sift the dry ingredients, mix the wet ingredients together, then mix well into the dry ingredients. Makes about 24 small cakes (take about 15 minutes @ 180c), 1 x 8" cake (takes ages - about 1 hour @ 160c), 1 x 10" x 8" cake (takes about 25 minutes @ 180c).

You can substitute some of the flour for cocoa powder (about 1/4 cup or more depending on how chocolatey you like it). If you don't have orange juice, then use a couple of tablespoons of vinegar and make up the liquid with more milk or water.

Does the orange and carrot cake you made have eggs in it? If not, please could you post the recipe

horsechestnut

1 Cup = 8 fluid ounces/250 ml. (20 fluid oz = 1 pint)
250 g of butter/marg =250 ml cooking oil (of any variety!)

You can just substitute your butter/marg for sunflower oil in any recipe, but it usually gives a slightly closer texture than butter/marg, and works very well in things like carrot cake or apple cake.

Pink.

Hi Jackie,

These threads should help:

Cakes using oil

Oil rather than butter/marge in baking ...

I'll add your thread to the first link later to keep the recipes together.

Pink

Boodle

Hi Jackie This is the basic one I use:

200g self raising flour
150-175g granulated sugar
100ml oat milk (I have also used soy & rice milk, I would imagine dairy would also work if that's what you have in)
100ml oil (I use rapeseed aka "vegetable" oil, but sunflower also works)
1 tsp vinegar

Mix together well. Bake for 30 minutes in a sandwich tin, about 45 in a 1lb loaf tin.

My usual variations are:
adding vanilla extract
adding spice and dried fruit, subbing some sugar for brown
adding 1 heaped tbsp cocoa powder + subbing half sugar for molasses sugar (I just made brownies by doing this as well as reducing the flour to 100g and adding a 150g pack walnut pieces blitzed then cooked for 40 mins in a rectangular tin - heaven!)
adding coconut/cherries, etc

Just the basic mix makes a fab sandwich cake for my girls' birthdays

sairy2005

I have been making this recipe for years ever since my children were small (the youngest is now 30) and it never fails.
I usually make half a batch which makes a large sandwich cake and some buns.

1lb self raising flour
14ozs gran or caster sugar.
1/2 pint cooking oil
Mixed with 1/2 pint of water
1/2 tsp salt
6 eggs seperated
Vanilla essence (optional)
Prepare tins and set oven to mark 5 /375 F/190C

Beat egg whites until very stiff.
Mix all other ingredients together. Beat well (I do this with the electric mixer after I have beaten the egg white. Saves washing up)
Fold egg whites into cake mix and put into tins.

Small cakes take approx 20 mins. Larger ones 35 mins

You can make variations of this by adding cocoa powder instead of some of the flour, or mix together some demerara sugar and mixed spice. Sprinkle in a swiss roll tin and pour some of the basic mix on top. When cooked and cold turn out and this makes sugar and spice slices.
Or lemon drizzle. Use some of basic mix and when cooked and still hot mix the juice of a lemon with icing sugar, !!!!! top of sponge all over and pour lemon mix over. You can put lemon water icing on top as well if you want.
There are other variations you can make as well.

ralloctiger

Chocolate and Beetroot Cake
50g cocoa powder
180 plain flour
1.5 tsp baking powder
pinch salt
250g caster sugar
300g fresh cooked beetroot ( i use lidl or tesco vaue packs)
3 eggs
200ml corn oil ( i have used sunflour, corn and groundnut. Groundnut being the healthiest)
1 tsp vanilla extract

180/gas4
butter and flour 18cm tin
sift dry ingredients and mix sugar in
puree beetroot in food processor add eggs one at a time add oil and vanilla ( beautiful pink colur) blend untill smooth
pour beetrot into dry ingredients and lightly mix pour into tin.
bake for 40 mins wont rise hugely and may crack let it cool completly

nice served with natural yogurt but anyway is yummy.
big hugs
xx:T

domesticgoddess789

I have just come to make some chocolate brownies and have realised I do not have enough butter or margerine. Could I replace the 5tbsp of butter the recipe calls for with vegetable oil? And if so, would I need the same amount of oil?

Thank you.

BitterAndTwisted

I would do exactly that: replace the same volume of butter/marge with veg oil. As the oil is liquid at room temp where the butter/marge wouldn't be I'd expect the baked mixture to turn out a lot softer. If you give it a go will you come back and let us know how they turned out?

Penelope_Penguin

pinkhayley789 wrote: »

I have just come to make some chocolate brownies and have realised I do not have enough butter or margerine. Could I replace the 5tbsp of butter the recipe calls for with vegetable oil? And if so, would I need the same amount of oil?

Thank you.

I wouldn't do it myself, as I like the taste of butter, but if I did, I'd replace like for like on volume

Take a look at this thread on substituting oil for hard fat in baking; I'll add thsi thread to that one later.

domesticgoddess789

thank you for your replies... :T

I tried it and they worked fine!! :jThey were super delicious and fudgey and my OH has already had seconds

I followed this recipe http://thefrugalgirl.wordpress.com/2008/08/05/easy-frugal-homemade-brownies/ and substituted 5 tbsp vegetable oil for the butter.