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oil instead of marg for baking?
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u751904
Posts: 361 Forumite
anyone tried using veg oil instead of marg in baking?
I know that muffins are made with veg oil. At least my recipe has oil.
what about fruit cakes etc. Could you do a fruit cake with just veg oil?
I sometimes wonder what exactly the difference between a big muffin and a sponge cake would be anyway?
I doubt you'd be able to sub oil for marg when making pastry??? thoughts?
In the meantime I have found the big tubs of stork baking marg to be the cheapest for baking - and the results have been fine. thanks
I know that muffins are made with veg oil. At least my recipe has oil.
what about fruit cakes etc. Could you do a fruit cake with just veg oil?
I sometimes wonder what exactly the difference between a big muffin and a sponge cake would be anyway?
I doubt you'd be able to sub oil for marg when making pastry??? thoughts?
In the meantime I have found the big tubs of stork baking marg to be the cheapest for baking - and the results have been fine. thanks
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Comments
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Hi u751904,
This thread should help:
Oil rather than butter/marge in baking ...
I'll merge your thread with that one later to keep the replies together.
Pink0 -
I once made cheese scones using oil instead of marge, they were lovely...:)The beautiful thing about learning is nobody can take it away from you.
Thanks to everyone who contributes to this wonderful forum. I'm very grateful for the guidance and friendliness that I always receive from you.
:A:beer:
Please and Thank You are the magic words;)0 -
In Spain cakes are often made with the lighter flavour olive oil. You can make really light cakes this way as well as denser gooey chocolate cakes, so it's versatile. There are recipes in books or on the internet if you look at the cake section on:
http://www.filippoberio.co.uk/recipes0
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