Using margarine for cake baking?

dandy-candy

My dad taught me to cook and he was a food snob and only ever made cakes with butter. All my life I've done the same even if a recipe had margarine listed. I'm curious about trying with marge though, does it taste as nice or is it oily? And is any marge ok or should I use a certain one?

purpleivy

Soft margarine made for the purpose gives better rise on a sponge cake by the all in one method. I'm a bit of a snob (cos it tastes nicer) and use buttter in a lot of my baking. Esp butter pastry for the mince pies at Christmas.

Jimmithecat

purpleivy wrote: »

Soft margarine made for the purpose gives better rise on a sponge cake by the all in one method. I'm a bit of a snob (cos it tastes nicer) and use buttter in a lot of my baking. Esp butter pastry for the mince pies at Christmas.

Yep same here - stork margarine for sponges and block butter for everything else

maddiemay

Stork for sponges, gets the thumbs up from Mary Berry on lots of her programmes too, butter for everything else, I like to mix Trex and better for pastry sometimes.

Callie22

Delia recommends sunflower margarine for some of her all-in-one cakes and she's never wrong I do prefer the taste of butter though.