Oil rather than butter/marge in baking ...

kunekune

I'm at home, mildly unwell, with daughter who was unwell and is now perking up. We'd like to make a cake. But I don't have any butter. What I do have is Lurpak Lighter spreadable (butter and veg oil mix) and lots of olive and sunflower oil. The obvious thing would be muffins using oil but could a standard victoria sponge work with the spreadable butter?

Penelope_Penguin

kunekune wrote: »

I'm at home, mildly unwell, with daughter who was unwell and is now perking up. We'd like to make a cake. But I don't have any butter. What I do have is Lurpak Lighter spreadable (butter and veg oil mix) and lots of olive and sunflower oil. The obvious thing would be muffins using oil but could a standard victoria sponge work with the spreadable butter?

There are lots of recipes on this thread, using oil rather than hard fat I'll merge this later to keep ideas together.

Hope you all feel better soon :T

MrsBartolozzi

It should be fine, but maybe add a little bit more than the recipe says because of the lower fat count in the spread. I've made cookies with this stuff before by mistake, and while the results were ok, I think they would have benefitted from a little more fat.

Bronnie

Why not make a swiss roll, no butter/marg/oil required?

http://www.channel4.com/food/recipes/baking/cakes/swiss-roll-recipe_p_1.html

(It says plain flour, but I've always used SR!)

Fun(!) to make and fewer calories!

If you google "true sponge cake", you can find the quantities for the same ingredients to make a sponge cake version. It goes stale more quickly, but you can freeze it and its lovely and light! Any leftovers can be used in trifle or smothered in custard for a hot pud

kunekune

Ta everyone. Sponge cake would be nice, but I don't have a mixer and the thought of all that whisking when my arms and legs feel like lead isn't very attractive! I think I'll do a carrot cake using vegetable oil, which will also use up some of my vast collection of carrots through the ages (ie, last week's shop, the emergency shop before that and the one before that too!!!!).

meritaten

I watched Ellie Krieger today on the Food Network and she made a pastry using what she called Canola (?) oil. as she describes it as a flavourless oil I would think sunflower or veg oil would work too. I am pretty sure she makes desserts without butter and they do look scrummy. for her recipes go to www.Foodnetwork.co.uk
btw, even though her programme is called healthy appetite and she is a nutritionist she seems to use a lot of sugar, but very little salt and if butter is called for, its a tiny amount, about a teaspoon and her recipes are usually for a minimum of four people.

Alison_Funnell

I have made crumble with rapeseed oil it is ok, lacks the flavour and crunch of a butter crumble though. If you add oats/seeds/nuts or even corn/bran flakes you do get more crunch.

kunekune

Update ...

I made this:

http://www.bbcgoodfood.com/recipes/3229/yummy-scrummy-carrot-cake

I used sunflower oil. But ... I put in less raisins and added a small tin worth of chopped up pineapple. I reduced the amount of oil slightly to keep the texture right. It came out fabulously and everyone loved it - we ate it warm with cream. There's a bit left for tomorrow, but not a lot.

SUESMITH_2

thriftlady wrote: »

I thought 1oz was the same weight as 1 fluid oz,as in the saying 'a pint of water weighs a lb and a quarter'(20 fl oz =20 oz)

only if its water - oil is less dense, hence why it floats on water
1g of water equals 1ml of water

trigger2

Morning all

Was planning a baking day today but due to weather we're running low on butter. Was planning to make a Victoria sponge as well as some biccies. Does anyone know if I could substitute sunflower or olive oil ?

Many thanks

trigger