Yellow Cake w/Oil

Does anyone have a good yellow cake recipe made with oil instead of solid shortening or butter? I am not looking for a chiffon cake.

I'd like to eliminate hydrogenated fat and trans fat.

TIA

Wayne

Reply to
Wayne Boatwright
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Do you have a problem with butter. It has no trans or hydrogenated fats. The new Crisco in the green container has no trans fats either.

Reply to
The Cook

Here is a comparison of the two Criscos. BTW, fully hydrogenated = saturated. To bad they do not make the new Crisco in butter flavor.

New Crisco

Ingredients: Sunflower oil, soybean oil, fully hydrogenated cottonseed oil, mono- and diglycerides.

Calories 110 per 1 Tablespoon serving

Total Fat 12g Saturated Fat 3g Trans Fat 0g Polyunsaturated Fat 4g Monounsaturated Fat 5g Vitamin E 15%

Regular Crisco

Ingredients: Partially hydrogenated soybean and cottonseed oils, mono- and diglycerides

Calories 110 per 1 Tablespoon serving Total Fat 12g Saturated Fat 3g Polyunsaturated Fat 4g Monounsaturated Fat 4g Vitamin E 20%

Reply to
The Cook

Butter contains an average of 0.3% trans-fat.

Everything that makes fat makes trans-fat, including corn, sesame, soy, and you.

As for hydrogenated fats, go ask your doctor whether fully hydrogenated fats are preferable to saturated fats, or the other way around. I suspect he'll recommend cutting back on both.

Reply to
Eric Jorgensen

On Thu 20 Jan 2005 07:54:16a, The Cook tittered and giggled, and giggled and tittered, and finally blurted out...

Thanks, Susan, that's a good reference to keep!

Wayne

Reply to
Wayne Boatwright

You might try the "Smart Balance" product that is sold alongside the shorting at the supermarket. I comes in a green can but isn't "Crisco." I have used it for baking and it works well - even for pie pastry.

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you might try using oil in your favorite cake recipe. As I recall,oil has about 20% more shortening ability than butter, so you might have toreduce the amount of oil a bit when making the substitution. I often useCanola oil when making bread when the recipe calls for butter. Here is a like to the Crisco page that has a yellow cake recipe with oil:
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Reply to
Vox Humana

On Thu 20 Jan 2005 12:23:35p, Vox Humana tittered and giggled, and giggled and tittered, and finally blurted out...

It never occurred to me to make the substitution. I was afraid it would be a disaster. It's certainly worth a try.

I do make the Hershey's recipe for Perfectly Chocolate Chocolate Cake, which call for oil and for dry cocoa powder. It makes a rather a good cake.

Thanks, Vox...

Wayne

Reply to
Wayne Boatwright

The substitution will probably be less successful when the cake uses the creaming method. Creaming requires some body to the fat to hold the air and suspend the sugar.

Reply to
Vox Humana

Wayne, I have not included all of this recipe, but here are the ingredients. I saw this on Everyday Italian. It amused me to see a cake with so much oil, but I suppose there are many cakes with the equivalency of butter or shortening.

One thing I've done in cakes that has been around a long time is use the suggestion to substitute 1/4 cup applesauce for 1/4 cup of the oil (if it calls for 1/2 cup oil or 3/4 cup oil or butter). I am not suggesting that this cake below would be good with that applesauce substitute.

Cake:

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup sugar

3 large eggs

2 teaspoons orange zest

2 teaspoons lemon zest

1/4 cup whole milk

3/4 cup extra-virgin olive oil

2/3 cup sliced almonds, toasted, coarsely crumbled

Powdered sugar, for sifting

To make the cake: Preheat the oven to 350 degrees F. Lightly oil an

8-inch-diameter cake pan. Whisk the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer, beat the sugar, eggs, and zests in a large bowl until pale and fluffy. Beat in the milk. Gradually beat in the oil. Add the flour mixture and stir just until blended. Stir in the almonds. Transfer the batter to the prepared pan. Place cake pan on baking pan to collect any possible spills. Bake until a tester inserted into the center of the cake comes out with moist crumbs attached, about 35 minutes. Transfer to a rack and cool for 15 minutes. Remove cake and place on serving platter, top side up. Sift powdered sugar over the cake.

Wayne, this cake is served with a citrus compote, recipe for which is included at the Food Channel site for this recipe. But I didn't include it here, as I wonder if anyone would want to make this cake. It could be an interesting cake, depending on one's taste. But, I could eat a piece of it -- I think -- until the olive oil started oozing out of my poores.

Dee

Reply to
Dee Randall

If you like Hershey's recipes, I've found the Black Magic Cake wonderful:

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Reply to
Dave Bell

On Thu 20 Jan 2005 04:22:56p, Dave Bell called across the abyss...

Thanks, Dave. Yes, that's a great cake, and I have made it almost as often as their "Perfectly Chocolate" Chocolate Cake which is also wonderful. The only difference between them is the former uses buttermilk instead of regular milk and coffee instead of water. There's also a slight adjustment of the ratio between baking soda and baking powder. Oh, when I make the Black Magic Cake, I frost it with a mocha frosting. Delicious!

If I could find a yellow cake recipe that tastes as good as those chocolate cakes, I'd be all set.

Thanks again, Wayne

Reply to
Wayne Boatwright

On Thu 20 Jan 2005 04:02:13p, Dee Randall called across the abyss...

Dee, that sounds like a wonderful cake! We love olive oil, and I'm sure it works well in this recipe. Actually, many cakes call for 1 cup of butter or shortening, so that much oil wouldn't be that unusual. The chocolate cake I make with oil calls for 1/2 cup vegetable oil.

I pulled up the recipe and the compote also sounds delicious. I think this will be a cake for the weekend!

Speaking of substituting applesauce for a part of the shortening or oil, I'd forgotten how good an Applesauce Cake is. That's another one I should put back on the menu as it requires very little fat.

Thanks, Dee...

Wayne

Reply to
Wayne Boatwright

(Please NOTE: My correct e-mail address is in my Signature) On 20 Jan

2005 04:35:38 GMT, during the rec.food.baking Community News Flash Wayne Boatwright reported:

I have an orange cake recipe that might fit the bill.

3 cups flour 3/4 cup sugar 3 tsp baking powder Put all into a large bowl and mix

3/4 cups oil

3/4 cups orange juice 3 eggs Vanilla or other extracts to taste Mix separately and add to the dry mixture until just blended.

Simple as that. You can substitute milk for the juice but then I'd add more sugar. Or you can substitute apple juice as well, for a less tart taste.

Reply to
Davida Chazan - The Chocolate Lady

It just occurred to me. Alton Brown did a cake with honey (orange blossom) and no fat except the eggs. You may be able to play with it a bit. It is Aunt Verna's Orange Cake. I am thinking about using a mild flavored honey and some other flavoring.

Reply to
The Cook

On Fri 21 Jan 2005 04:43:28a, Davida Chazan - The Chocolate Lady tittered and giggled, and giggled and tittered, and finally blurted out...

Thank you, Davida! This sounds perfect! I'm going to bake it tomorrow.

Cheers, Wayne

Reply to
Wayne Boatwright

On Fri 21 Jan 2005 05:45:07a, The Cook tittered and giggled, and giggled and tittered, and finally blurted out...

Thank you, Susan. I'll give a loot on their website. I usually like Alton's recipes.

Cheers, Wayne

Reply to
Wayne Boatwright

Yellow cake with oil might be difficult to make taste well because the buttery flavoring won't be there.

There are many cakes made with oil that are quite good and healthy. These are more the pound or bundt cakes such as pumpkin cake made with oil. The flavors of the spice and the body the pumpkin gives makes butter or solid shortening unnecessary. I have also heard of various cakes made with strained, drained applesauce that substitute for the solid shortening or butter. The taste of the applesauce dissapears into the cake. Might be hard to pull off on a plain yellow cake.

Reply to
bumblebee4451

On Fri 21 Jan 2005 07:01:45p, bumblebee4451 called across the abyss...

Interesting... I hadn't really thought about that. I'll certainly consider some these options, too.

Thank you, Wayne

Reply to
Wayne Boatwright

(Please NOTE: My correct e-mail address is in my Signature) On 21 Jan

2005 19:03:20 GMT, during the rec.food.baking Community News Flash Wayne Boatwright reported:

By the way, this is a fool proof cake. The original recipe was 1/3 smaller than this, but I find this is just the right size. I've also doubled this above amount with great success. And even if you over bake this cake, the inside will still come out moist and delicious.

The original recipe calls for making a dark brown sugar, margarine and cinnamon crumble to place inside it an top it with. I've made the crumble with oil and its worked out fine. If you're interested, I'll post that too.

Reply to
Davida Chazan - The Chocolate Lady

On Fri 21 Jan 2005 11:16:47p, Davida Chazan - The Chocolate Lady called across the abyss...

Yes, thanks, Davida... I would really like to have the crumble recipe if it's not too much trouble. We're looking forward to having this cake tomorrow!

Cheers, Wayne

Reply to
Wayne Boatwright

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