"Wayne Boatwright" > wrote in message
...
> 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.
> Wayne
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
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