Label
All
0
Clear all filters

Type of Fat

Appears in
Crazy Sweet Creations

By Ann Reardon

Published 2021

  • About
The type of fat used affects both the flavor and the volume or lightness of the cake. Oil makes the lightest, airiest, prettiest cakes, but in this particular recipe, using oil also left an unpleasant taste. Oil can be useful in smaller quantities or if there are other stronger flavors present in the cake.
Butter gives a distinct flavor that some people like and others do not. Margarine generally has a mellower flavor profile, so it is not as detectable in a cake and is my first choice. Whipping the margarine or butter with sugar gives small, even air pockets and a soft pleasant texture. Butter makes a slightly denser cake.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title