Cakes using oil

Sweet_Pea_2

I have also made the yoghurst cake as mentioned in a previous post and its lovely. I thought it was a bit strange at first as had not made a cake like this before, but its so easy to make and lovely and moist too.

wigglebeena

i've done it quite often. i just assume to use about two thirds the amount of oil, as butter/marg/lard has water and aeration content that oil doesn't have.

cuddlymarm

Hi

I made muffins with sunflower oil. They were from a recipe on here.
They were really yummy and softer than if I'd used marg or butter. I just measured all the wet things into a measuring jug rather than weighing.

:rotfl: :rotfl: :rotfl: :rotfl: :rotfl: :rotfl: :rotfl: :rotfl: :rotfl: :rotfl: :rotfl:

sethsgran

My favourite chocolate cake. I have been making this for years and I have lost count of the times I have been asked for the recipe, be prepared to indulge if you love chocolate cake. NOT MY RECIPE just one I always use

Chocolate cake
2 1/2 cups SR Flour (I use a coffee beaker/mug to make this not American cup measure just use same cup/mug throughout)
2 Cups Sugar, white
1 cup cocoa powder
1 Cup oil, veg or sunflower is fine
1 1/2 cups cold water
3 medium eggs
pinch salt
1 tsp vanilla ess


Place all ingredients in a large bowl and mix well. Grease either 2 x 8" round tins or 1 large shallow roasting tin. Pour the batter into the tins and bake 180 or gas 4 for 35 mins, keep a check on edges in large tin you may need to reduce the temp.

Icing
2 1/2 oz Marg
3tbsp milk
2tbsp cocoa powder
1 tsp vanilla ess
10 pieces cooking choc, mlk or plain

Place all of above in a large bowl and microwave approx 2 mins, mix well then add 8oz Icing Suger and beat well.

If I am doing in roasting tin I then pour the icing directly over whilst cake is in the tin. Leave to set then cut.

If in round tins I usually turn the cakes out and sandwich them together and then pour "some" of icing on top. As the icing is runny when warm I then leave it to set a while before I ice the sides of the round cake.

This cake freezes great if you can get it that far. I love to warm a slice for 30secs in microwave and serve with cream or ice cream!!!!!!!!!!!!!

sandy2_2

wigglebeena wrote: »

i've done it quite often. i just assume to use about two thirds the amount of oil, as butter/marg/lard has water and aeration content that oil doesn't have.

Sorry to be dim,
so if recipe says 3oz butter, you use 2 fluid oz of oil and if 3grams butter use 2 ml oil

NB (just using simple numblers so I can understand, not actual amounts from recipes)

Penelope_Penguin

Ben84 wrote: »

Does anyone do this? I've seen references to it, but I've found it hard to find any directions or recipes, either in books or online.

I found some directions in a book for converting recipes, but the resulting cake was not that good. Hard and dry.

I really want to find an alternative to butter that isn't margarine.

We have an older thread on converting quantities of solid and liquid fats here.

There's also a thread on cakes using oil, so I'll add your question to that one.

My advice would be to find a recipe that calls for oil, as you can't easily substitute oil for butter without changing the appearance and taste of the final cake.

Penny. x

MRSTITTLEMOUSE

I prefer cakes made with oil,they keep better and have a much better texture.
I remember my gran,(back in the early sixties) always made her victoria sponges using corn oil and they were lovely.She had arthritis and it was so much easier for her to mix than hand beating the butter.She used to measure with those old baking cups not scales so I can't remember her quantities unfortunatly.

amanda40

JailhouseBabe wrote: »

I made Delia Smith's Saturday Carrot Cake today using oil. I don't have corn oil so replaced it with sunflower oil - it was lovely and moist.

that one looks lovely - will give it a try!

Thanks for the link.

:T

amanda40

sethsgran wrote: »

My favourite chocolate cake. I have been making this for years and I have lost count of the times I have been asked for the recipe, be prepared to indulge if you love chocolate cake. NOT MY RECIPE just one I always use

Chocolate cake
2 1/2 cups SR Flour (I use a coffee beaker/mug to make this not American cup measure just use same cup/mug throughout)
2 Cups Sugar, white
1 cup cocoa powder
1 Cup oil, veg or sunflower is fine
1 1/2 cups cold water
3 medium eggs
pinch salt
1 tsp vanilla ess


Place all ingredients in a large bowl and mix well. Grease either 2 x 8" round tins or 1 large shallow roasting tin. Pour the batter into the tins and bake 180 or gas 4 for 35 mins, keep a check on edges in large tin you may need to reduce the temp.

Icing
2 1/2 oz Marg
3tbsp milk
2tbsp cocoa powder
1 tsp vanilla ess
10 pieces cooking choc, mlk or plain

Place all of above in a large bowl and microwave approx 2 mins, mix well then add 8oz Icing Suger and beat well.

If I am doing in roasting tin I then pour the icing directly over whilst cake is in the tin. Leave to set then cut.

If in round tins I usually turn the cakes out and sandwich them together and then pour "some" of icing on top. As the icing is runny when warm I then leave it to set a while before I ice the sides of the round cake.

This cake freezes great if you can get it that far. I love to warm a slice for 30secs in microwave and serve with cream or ice cream!!!!!!!!!!!!!

Wow that one looks great too - realy need to stop visiting these threads too tempting for words....

wigglebeena

sandy2 wrote: »

Sorry to be dim,
so if recipe says 3oz butter, you use 2 fluid oz of oil and if 3grams butter use 2 ml oil

NB (just using simple numblers so I can understand, not actual amounts from recipes)

that's about what I do, but I tend to wing it with recipes and it doesn't work out every time. Risky! Depends if you're a seat-of-the-pants 'what-the-hell' kind of baker like I am!