stiko wrote:
> Hi.I'm trying to shift to baking more with olive oil than with butter. I
> wonder if and how I can alter my recipes calling for creaming butter with
> sugar so that they produce a light cake using olive oil. I 've thought of
> folding whipped egg-whites (meringue) to the batter at the end of mixing,
> even though I suspect that the finished product might turn out drier than it
> should. Also,is there any way one could make flaky pie crusts with olive oil
> ? Thnx


What you're looking for is a chiffon cake. They use oil and whipped
egg whites to lighten the batter. I would however use something else
besides olive oil. That just sounds horrible.