Hi.I'm trying to shift to baking more with olive oil than with butter. I wonder if and how I can alter my recipes calling for creaming butter with sugar so that they produce a light cake using olive oil. I 've thought of folding whipped egg-whites (meringue) to the batter at the end of mixing, even though I suspect that the finished product might turn out drier than it should. Also,is there any way one could make flaky pie crusts with olive oil ? Thnx
- posted
18 years ago