On May 30, 10:17*am, "D. T. Green" > wrote:
> Some traditionally 'fatty' products like mayonaise now seem to be produced
> commercially with *low* fat alternatives.
>
> We have tried to make some cake with a low fat content (ie a little olive
> oil instead of shed loads of butter) but the results tasted very dry.
>
> How might we copy the commercial products with a 'healthy' alternative in
> our cake rather than lots of butter? * *Thanks.

Angel food cake!