Author Topic: Am I the only one... (Read 2766 times)

hellymedic · « **on:** 05 February, 2014, 07:19:38 pm »

... who uses oil to make cake?

I mentioned my use of oil on the Audax board and somebody expressed surprise and dismay.
Is it unusual?
My Mum uses oil but I don't ask how others bake.

Kim · « **Reply #1 on:** 05 February, 2014, 07:23:49 pm »

Not uncommon amongst vegans, I think. It certainly works.

L CC · « **Reply #2 on:** 05 February, 2014, 07:25:17 pm »

I have ONE cake recipe I don't make with butter, and that doesn't have eggs, either, it uses mayonnaise. I mostly make muffins with oil, they keep better, butter-made muffins go stale noticeably faster.
Your reasons for using oil are perfectly sensible, but butter is too yummy for me to do without.
I can taste the difference, and I'll always pick real butter, unless there's a really good reason not to.

Kim · « **Reply #3 on:** 05 February, 2014, 07:28:13 pm »

Yes. Oil is a substitute for margarine, not butter.

hellymedic · « **Reply #4 on:** 05 February, 2014, 07:31:14 pm »

I would taste the difference! I'm just too weak/lazy to use butter and we attempt to eat our cake S-L-O-W-L-Y.
I would not bother at all but David seems to be requesting/demanding CAEK of late.

Eccentrica Gallumbits · « **Reply #5 on:** 05 February, 2014, 07:46:13 pm »

I have some CAEK recipes which require oil, and they're fine. I've never used oil where the recipe says butter though.

hellymedic · « **Reply #6 on:** 05 February, 2014, 07:51:45 pm »

What's a recipe?

Kim · « **Reply #7 on:** 05 February, 2014, 07:54:41 pm »

Source code for ^_CAKE

L CC · « **Reply #8 on:** 05 February, 2014, 08:54:37 pm »

Quote from: hellymedic on 05 February, 2014, 07:51:45 pm

What's a recipe?

It's something you use in order to make cake that's different from the last cake you made.

(Your cake recipe in the other thread was for cake so dull I wouldn't ever bother making it, let alone eat it. A real dieters cake!)

T42 · « **Reply #9 on:** 05 February, 2014, 09:11:26 pm »

WD40 or 3 in 1?

hellymedic · « **Reply #10 on:** 05 February, 2014, 09:44:02 pm »

Quote from: fboab on 05 February, 2014, 08:54:37 pm

Quote from: hellymedic on 05 February, 2014, 07:51:45 pm
What's a recipe?
It's something you use in order to make cake that's different from the last cake you made.

(Your cake recipe in the other thread was for cake so dull I wouldn't ever bother making it, let alone eat it. A real dieters cake!)

Oh it's dull but it gets dolled up as syrup sponge & custard, mixed with fruit, mixed with banana, mixed with choc chips etc. There's always some lemon juice in it anyway.
We ARE trying to avoid CAEK but occasionally he gives me that wide-eyed, mournful, hungry look.
At that point, I either throw a cake together or he buys one from a local shop.
The 'chocolate swiss roll' he bought in the New Year was so horrible we were glad to finish it and say goodbye.
His CAEK cravings are recent. I hope they are temporary.

Eccentrica Gallumbits · « **Reply #11 on:** 05 February, 2014, 10:06:50 pm »

Chocolate swiss roll is horrible. Jam one with custard is best.

hellymedic · « **Reply #12 on:** 05 February, 2014, 10:14:42 pm »

I threw custard over the 'chocolate swiss roll' which made it tolerable.
Horrible stuff we'll not have again.

Euan Uzami · « **Reply #13 on:** 05 February, 2014, 10:55:59 pm »

Suet.

Tim Hall · « **Reply #14 on:** 05 February, 2014, 11:13:20 pm »

My deadly chocolate CAIK with chocolate and treacle uses oil.

It is v nommy.

Mrs Pingu · « **Reply #15 on:** 05 February, 2014, 11:57:44 pm »

Only in 2 recipes I have which are for carrot cake and for courgette and lime cake

Ruth · « **Reply #16 on:** 06 February, 2014, 12:11:38 am »

My oil-based Victoria sponge used to be lighter than my butter one.

These days I don't bother. If I want cake, I go to a cafe. There are people for that, y'know. And Crinkles is a close friend of mine.

Gattopardo · « **Reply #17 on:** 06 February, 2014, 12:13:10 am »

Quote from: Eccentrica Gallumbits on 05 February, 2014, 10:06:50 pm

Chocolate swiss roll is horrible. Jam one with custard is best.

Is correct.

Gattopardo · « **Reply #18 on:** 06 February, 2014, 12:15:31 am »

What oil do you use?

hellymedic · « **Reply #19 on:** 06 February, 2014, 01:18:17 am »

Sunflower.

L CC · « **Reply #20 on:** 06 February, 2014, 06:15:54 am »

Quote from: Ruthie on 06 February, 2014, 12:11:38 am

These days I don't bother. If I want cake, I go to a cafe. There are people for that, y'know. And Crinkles is a close friend of mine.

I don't eat cake now, but mine are nicer than most cafes', and Crinkles (& Marj, for that matter) live a really long way away.

Tim Hall · « **Reply #21 on:** 06 February, 2014, 10:31:11 am »

Quote from: Gattopardo on 06 February, 2014, 12:15:31 am

What oil do you use?

Recipe says corn, so a lot of the time that's what gets used. Otherwise sunflower or "vegetable" whatever that is.

fuaran · « **Reply #22 on:** 06 February, 2014, 11:01:05 am »

Sunflower oil often has a bit of flavour, which can taste weird in cake. I usually prefer something more neutral, eg rape seed oil (which is usually sold as 'vegetable oil').
I do have one recipe that specifies olive oil, though not sure about the flavour of that, and not really worth the extra cost.

geraldc · « **Reply #23 on:** 06 February, 2014, 11:37:47 am »

The muffins I baked once used oil.

A lot of cakes used to use lard.

mcshroom · « **Reply #24 on:** 06 February, 2014, 01:56:48 pm »

There was a BBC2 series about shops through the ages, where a group of shop keepers had to live and run a shop as if they lived in a different histroical period for a week each episode.

From what I remember the cafe used lard for just about everywhere butter would normally be used in cooking at one point (I think Edwardian era) as at the time butter wouldhave been 3 times more expensive.

Author Topic: Am I the only one... (Read 2766 times)

Euan Uzami

Ruth