Oil rather than butter/marge in baking ...

rinabean

BitterAndTwisted wrote: »

Is this sort of substitution appropriate for all recipes? My first reaction, not having done it before myself, would be that it's not. Wouldn't it inevitably make any mixture softer and wetter?

I've never had problems at the mixing/baking stage of recipes, but if it's something like a fatty biscuit that needs the fat to be solid at room temperature to not start leaking in your hands then it doesn't work. All cake-y things are fine.

BitterAndTwisted

Thank you. I can see how a cake-mixture could be lovely and moist. I'll give it a whirl the next time I'm making banana brad or brownies.

Pink.

Hi life in termoil,

As you have now had an answer I've added your thread to the main one on using oil in place of butter or marg to keep the advice in one place.

Pink

zippychick

Good woman, my brain couldn't somehow think of the title of this therad! DOH!

sandy2_2

Which no flavour oil would be best to replace butter/Marg in cakes please?

Sandy

castleton

Hi!
i've got a small problem to which I am sure you ladies will know the answer.
i want to make banana bread but find I have no butter or marge.
i read that you can use oil instead. Can it be olive oil and how much do you use?

Thank so much

BitterAndTwisted

Olive oil is too strong a flavour for sweet baking (and too expensive!): do you have any vegetable or sunflower oil to hand?

Can't help with a recipe as I've never used oil for baking yet. It should result in a very soft cake, though.

castleton

Yes I do have vegetable oil
Thank you for telling me

kittycat204

You could use this as a guide

Banana and pecan cake (you could always swop the pecans for sultanas or something else.

Ingredients
225g plain flour
2 teaspoons baking powder
1/4 teaspoon bicarbonate of soda
1/2 teaspoon salt
200g caster sugar
60g chopped pecans
2 eggs
250g mashed bananas
125ml vegetable oil
1 teaspoon vanilla extract
Preparation method
1. Preheat oven to 180 C / Gas 4. Grease and flour two 20x10cm loaf tins. Set aside.
2. Sieve together flour, baking powder, bicarbonate of soda, salt and sugar. Stir in nuts, eggs, bananas, oil and vanilla extract.
3. Pour into prepared tins. Bake for 45 to 60 minutes. Cool on wire rack for 10 minutes before removing from tins.


Pasted from <http://allrecipes.co.uk/recipe/18023/banana-pecan-cake.aspx&gt;


Oh, I've got this one too


Banana and Carrot Cake

Preparation time: 30 minutes
Cooking time: 1 ¼ hours, plus cooling
Ingredients
• 3 medium eggs
• 175g soft brown sugar
• 175g plain flour
• 2 tsp baking powder
• 1 tsp salt
• 1 tsp bicarbonate of soda
• 175ml sunflower oil
• 175g walnut pieces
• 2 ripe, medium bananas, mashed
• 175g grated carrot
• Icing
• 75g butter, softened
• 75g cream cheese
• 150g icing sugar, sifted
• 1 tsp vanilla extract
• Chopped walnuts, to decorate
Method
1. Preheat the oven to 170°C, gas mark 3. Grease a 20cm-diameter cake tin with removable base.
2. Beat the eggs and the sugar together until thick. Sift in the flour, baking powder, salt and bicarbonate of soda. Mix well then add the oil and walnuts, then the banana and carrot.
3. Pour into the tin. Bake for 1¼ hours or until a skewer comes out clean. Cover with foil if it begins to brown too much. Cool on a rack.
4. For the icing, beat the butter and cheese together, then add the sugar and vanilla. Spread on the cold cake. Finish with walnuts.

Pasted from <http://www.waitrose.com/home/recipes/recipe_directory/b/banana_and_carrot_cake.html&gt;

zippychick

ive merged this with our existing thread

Zip