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Using margarine for cake baking?
dandy-candy
Posts: 2,214 Forumite
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?
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Comments
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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.[SIZE=-1]"Knowledge is knowing that a tomato is a fruit. Wisdom is not putting it in a fruit salad"[/SIZE]
Trying not to waste food!:j
ETA Philosophy is wondering whether a Bloody Mary counts as a Smoothie0 -
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 else0 -
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.The best thing about the future is that it comes one day at a time. (Abraham Lincoln)0
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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. 0
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