What is the role of oil in cake? Can replace? Check out usage tips!

what is the function of the oil in the cake

know in detail what is the function of the oil in the cake, can facilitate the preparation, in addition to allowing you to make necessary substitutions of this ingredient.

As much as people insist on switching to a similar ingredient, the truth is that the oil becomes essential for the success of practically any recipe.

Therefore, it is very important to be careful when talking about measurements and mixing of ingredients. I’ve gathered some tips and suggestions that will help you a lot to not make mistakes when making your cake. Let’s check it out?

What is the function of the oil in the cake and how to use it correctly?

what is the function of the oil in the cake

As it is a vegetable fat, oil is one of the most important ingredients for the recipe to work. That’s because it’s one of those responsible for giving the cake the structure it needs to stay firm, but soft and moist.

He is the one who helps to “turn on” when incorporating the ingredients that, together with the egg, creates the ideal mixture to bring total support to the recipe.

In fact, the oil also stimulates moisture retention, which is precisely the process that helps to give it longer softness for different cake recipes.

In fact, it delivers a better result than recipes prepared with butter or margarine, since unlike these other two fats, it does not contribute to the dryness of the dough.

Is it possible to replace the oil in the cake?

Yes, it is possible replace oil in cake recipes. This is a question that many people ask, whether because of intolerance to the ingredient, the search for healthier recipes or simply the possibility of variation in the kitchen.

However, what you need to consider here is that switching from corn oil, for example, to olive oil can give a different flavor to the cake, as well as influence the texture, growth and cooling of the dough.

I say this because when you use an oil that is not as neutral as corn, sunflower or soybean oil, there is a greater chance that the dough will harden in the refrigerator.

So, it is necessary to follow the standard of measurements and consider the combination of flavors with the other ingredients.

The only caveat regarding the replacement is that if it is for another type of oil, use the same measure. On the other hand, if you are going to add the butter, melt it first to measure the exact amount.

EXTRA TIP: the important thing is that you replace it with something that delivers a good source of fat, because as we’ve seen, oil is essential for any recipe to work.

3 options to replace the oil in your cake recipe

It is very difficult to change the oil in the cake recipe, but there are a few options you can use. Below I will leave a short list with some of these options.

  1. Extra virgin olive oil.
  2. Butter or melted margarine.
  3. 1 tablespoon of lard for every 1 cup of flour.

Olive oil, even being an oil, is a healthier option and if you like olive oil, it brings a satisfying result on cake. Butter or margarine are old acquaintances of those who usually bake cake, and are the most appropriate suggestions to switch to oil.

I’ve also seen some recipes without oil, margarine or butter, but with the addition of 1 cup (tea) of milk. The result was a fluffy, simple and attractive cake for coffee time.

And a tip, try to use a milk that has a higher fat density, as it will make all the difference in the structure and softness of the cake.

Pork lard is still well used for the production of homemade cakes. It’s a super healthy ingredient, but some say it makes the dough a little heavier.

What is the best oil for baking?

I usually say that the best cake oil is the one that helps you get the recipe you are looking for. You might be looking for a healthier option, like coconut oil, or a lighter version, like sunflower oil.

However, one of the most recommended oils used in baking cakes is corn oil.

That’s because it’s neutral, doesn’t interfere with the flavor, doesn’t interfere with the absorption and mixing of the rest of the ingredients, and when you take the cake to the refrigerator, the dough doesn’t harden. 😉

In addition, corn oil can be healthier than traditional soy, and has properties that help fight blood cholesterol.

Therefore, this choice is the guarantee of a super fluffy and well-structured cake.

Finally, if you want to delve into even more specific and professional tips, then I recommend that you get to know the Homemade Cakes Course Professional.

In it you can learn recipes, tips, suggestions, professional tricks, cake conservation and much more. So, this can be the ideal opportunity to master cake production once and for all and, who knows, earn some extra money. 😉

I really hope you enjoyed my tips. Be sure to share on your social networks so that more people can enjoy this information. To the next!

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