Yellow Cake w/Oil
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. TIA Wayne |
Wayne Boatwright > wrote:
>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. > >TIA > >Wayne Do you have a problem with butter. It has no trans or hydrogenated fats. The new Crisco in the green container has no trans fats either. -- Susan N. "Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy." Vittorio De Sica, Italian movie director (1901-1974) |
On Thu 20 Jan 2005 05:13:28a, The Cook tittered and giggled, and giggled
and tittered, and finally blurted out... > Wayne Boatwright > wrote: > >>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. >> >>TIA >> >>Wayne > > Do you have a problem with butter. It has no trans or hydrogenated > fats. The new Crisco in the green container has no trans fats either. No, I love butter and I do use it. However, my partner has undergone quadruple heart bypass surgery and his cariologist has stipulated no butter, as well as no hydrogenated or trans fats. Say, I didn't know about the new Crisco. I will give that a try for other things, but I need to stick to using oil unless the new Crisco is also not hydrogenated. Thanks, Wayne |
Wayne Boatwright > wrote:
>On Thu 20 Jan 2005 05:13:28a, The Cook tittered and giggled, and giggled >and tittered, and finally blurted out... > >> Wayne Boatwright > wrote: >> >>>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. >>> >>>TIA >>> >>>Wayne >> >> Do you have a problem with butter. It has no trans or hydrogenated >> fats. The new Crisco in the green container has no trans fats either. > >No, I love butter and I do use it. However, my partner has undergone >quadruple heart bypass surgery and his cariologist has stipulated no >butter, as well as no hydrogenated or trans fats. > >Say, I didn't know about the new Crisco. I will give that a try for other >things, but I need to stick to using oil unless the new Crisco is also not >hydrogenated. > >Thanks, >Wayne Here is a comparison of the two Criscos. BTW, fully hydrogenated = saturated. To bad they do not make the new Crisco in butter flavor. New Crisco Ingredients: Sunflower oil, soybean oil, fully hydrogenated cottonseed oil, mono- and diglycerides. Calories 110 per 1 Tablespoon serving Total Fat 12g Saturated Fat 3g Trans Fat 0g Polyunsaturated Fat 4g Monounsaturated Fat 5g Vitamin E 15% Regular Crisco Ingredients: Partially hydrogenated soybean and cottonseed oils, mono- and diglycerides Calories 110 per 1 Tablespoon serving Total Fat 12g Saturated Fat 3g Polyunsaturated Fat 4g Monounsaturated Fat 4g Vitamin E 20% -- Susan N. "Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy." Vittorio De Sica, Italian movie director (1901-1974) |
On Thu, 20 Jan 2005 07:13:28 -0500
The Cook > wrote: > Wayne Boatwright > wrote: > > >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. > > > >TIA > > > >Wayne > > Do you have a problem with butter. It has no trans or hydrogenated > fats. The new Crisco in the green container has no trans fats either. Butter contains an average of 0.3% trans-fat. Everything that makes fat makes trans-fat, including corn, sesame, soy, and you. As for hydrogenated fats, go ask your doctor whether fully hydrogenated fats are preferable to saturated fats, or the other way around. I suspect he'll recommend cutting back on both. |
On Thu, 20 Jan 2005, Wayne Boatwright wrote:
> On Thu 20 Jan 2005 05:13:28a, The Cook tittered and giggled, and giggled > and tittered, and finally blurted out... > > > Wayne Boatwright > wrote: > > > >>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. > >> > >>TIA > >> > >>Wayne > > > > Do you have a problem with butter. It has no trans or hydrogenated > > fats. The new Crisco in the green container has no trans fats either. > > No, I love butter and I do use it. However, my partner has undergone > quadruple heart bypass surgery and his cariologist has stipulated no > butter, as well as no hydrogenated or trans fats. My father had major heart and artery surgery a year ago. The basic rule of thumb was, "if it is solid at room temperature don't use it." This means no butter, no shortening, etc. You have to be careful when you see people advertising things like "No Trans Fats". This is just one thing that might affect coronary disease. A lot of times manufacturers will eliminate one element that is bad for someone with coronary disease and add a tonne of something else (e.g. SnackWell cookies are fat free but way too much sodium). > Say, I didn't know about the new Crisco. I will give that a try for other > things, but I need to stick to using oil unless the new Crisco is also not > hydrogenated. If the new Crisco is solid at room temperature then I'd avoid it. > Thanks, > Wayne > > -- Send e-mail to: darrell dot grainger at utoronto dot ca |
On Thu, 20 Jan 2005, Wayne Boatwright wrote:
> On Thu 20 Jan 2005 05:13:28a, The Cook tittered and giggled, and giggled > and tittered, and finally blurted out... > > > Wayne Boatwright > wrote: > > > >>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. > >> > >>TIA > >> > >>Wayne > > > > Do you have a problem with butter. It has no trans or hydrogenated > > fats. The new Crisco in the green container has no trans fats either. > > No, I love butter and I do use it. However, my partner has undergone > quadruple heart bypass surgery and his cariologist has stipulated no > butter, as well as no hydrogenated or trans fats. My father had major heart and artery surgery a year ago. The basic rule of thumb was, "if it is solid at room temperature don't use it." This means no butter, no shortening, etc. You have to be careful when you see people advertising things like "No Trans Fats". This is just one thing that might affect coronary disease. A lot of times manufacturers will eliminate one element that is bad for someone with coronary disease and add a tonne of something else (e.g. SnackWell cookies are fat free but way too much sodium). > Say, I didn't know about the new Crisco. I will give that a try for other > things, but I need to stick to using oil unless the new Crisco is also not > hydrogenated. If the new Crisco is solid at room temperature then I'd avoid it. > Thanks, > Wayne > > -- Send e-mail to: darrell dot grainger at utoronto dot ca |
On Thu 20 Jan 2005 07:54:16a, The Cook tittered and giggled, and giggled
and tittered, and finally blurted out... > Wayne Boatwright > wrote: > >>On Thu 20 Jan 2005 05:13:28a, The Cook tittered and giggled, and giggled >>and tittered, and finally blurted out... >> >>> Wayne Boatwright > wrote: >>> >>>>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. >>>> >>>>TIA >>>> >>>>Wayne >>> >>> Do you have a problem with butter. It has no trans or hydrogenated >>> fats. The new Crisco in the green container has no trans fats either. >> >>No, I love butter and I do use it. However, my partner has undergone >>quadruple heart bypass surgery and his cariologist has stipulated no >>butter, as well as no hydrogenated or trans fats. >> >>Say, I didn't know about the new Crisco. I will give that a try for >>other things, but I need to stick to using oil unless the new Crisco is >>also not hydrogenated. >> >>Thanks, >>Wayne > > Here is a comparison of the two Criscos. BTW, fully hydrogenated = > saturated. To bad they do not make the new Crisco in butter flavor. > > > New Crisco > > Ingredients: Sunflower oil, soybean oil, fully hydrogenated cottonseed > oil, mono- and > diglycerides. > > Calories 110 per 1 Tablespoon serving > > Total Fat 12g > Saturated Fat 3g > Trans Fat 0g > Polyunsaturated Fat 4g > Monounsaturated Fat 5g > Vitamin E 15% > > > > Regular Crisco > > Ingredients: Partially hydrogenated soybean and cottonseed oils, mono- > and diglycerides > > Calories 110 per 1 Tablespoon serving > Total Fat 12g > Saturated Fat 3g > Polyunsaturated Fat 4g > Monounsaturated Fat 4g > Vitamin E 20% > Thanks, Susan, that's a good reference to keep! Wayne |
On Thu 20 Jan 2005 10:40:55a, "." tittered and giggled, and giggled and
tittered, and finally blurted out... > On Thu, 20 Jan 2005, Wayne Boatwright wrote: > >> On Thu 20 Jan 2005 05:13:28a, The Cook tittered and giggled, and >> giggled and tittered, and finally blurted out... >> >> > Wayne Boatwright > wrote: >> > >> >>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. >> >> >> >>TIA >> >> >> >>Wayne >> > >> > Do you have a problem with butter. It has no trans or hydrogenated >> > fats. >> > The new Crisco in the green container has no trans fats either. >> >> No, I love butter and I do use it. However, my partner has undergone >> quadruple heart bypass surgery and his cariologist has stipulated no >> butter, as well as no hydrogenated or trans fats. > > My father had major heart and artery surgery a year ago. The basic rule > of thumb was, "if it is solid at room temperature don't use it." This > means no butter, no shortening, etc. That's also what we were told. In fact, my parents were told that many years ago when my dad was diagnosed with arterial blockage. > You have to be careful when you see people advertising things like "No > Trans Fats". This is just one thing that might affect coronary disease. > A lot of times manufacturers will eliminate one element that is bad for > someone with coronary disease and add a tonne of something else (e.g. > SnackWell cookies are fat free but way too much sodium). Yes, true. That's why I bake almost everything at home. Then I know what it contains. >> Say, I didn't know about the new Crisco. I will give that a try for >> other things, but I need to stick to using oil unless the new Crisco is >> also not hydrogenated. > > If the new Crisco is solid at room temperature then I'd avoid it. Good point. Thanks, Wayne |
"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. You might try the "Smart Balance" product that is sold alongside the shorting at the supermarket. I comes in a green can but isn't "Crisco." I have used it for baking and it works well - even for pie pastry. http://www.smartbalance.com/ Also, you might try using oil in your favorite cake recipe. As I recall, oil has about 20% more shortening ability than butter, so you might have to reduce the amount of oil a bit when making the substitution. I often use Canola oil when making bread when the recipe calls for butter. Here is a like to the Crisco page that has a yellow cake recipe with oil: http://www.crisco.com/scripts/displa...cipe_nbr=22731 |
On Thu 20 Jan 2005 12:23:35p, Vox Humana tittered and giggled, and giggled
and tittered, and finally blurted out... > You might try the "Smart Balance" product that is sold alongside the > shorting at the supermarket. I comes in a green can but isn't "Crisco." I > have used it for baking and it works well - even for pie pastry. > http://www.smartbalance.com/ We use the Smart Balance "margarine", but I didn't know they made a product you could bake with. I'll give a look. > Also, you might try using oil in your favorite cake recipe. As I recall, > oil has about 20% more shortening ability than butter, so you might have to > reduce the amount of oil a bit when making the substitution. I often use > Canola oil when making bread when the recipe calls for butter. It never occurred to me to make the substitution. I was afraid it would be a disaster. It's certainly worth a try. I do make the Hershey's recipe for Perfectly Chocolate Chocolate Cake, which call for oil and for dry cocoa powder. It makes a rather a good cake. > Here is a like to the Crisco page that has a yellow cake recipe with oil: > http://www.crisco.com/scripts/displa...cipe_nbr=22731 That looks pretty good. I'll give it a try. Thanks, Vox... Wayne |
"Wayne Boatwright" > wrote in message ... > On Thu 20 Jan 2005 12:23:35p, Vox Humana tittered and giggled, and giggled > and tittered, and finally blurted out... > > It never occurred to me to make the substitution. I was afraid it would be a > disaster. It's certainly worth a try. > The substitution will probably be less successful when the cake uses the creaming method. Creaming requires some body to the fat to hold the air and suspend the sugar. |
"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 |
On Thu, 20 Jan 2005, Wayne Boatwright wrote:
> I do make the Hershey's recipe for Perfectly Chocolate Chocolate Cake, which > call for oil and for dry cocoa powder. It makes a rather a good cake. > > Wayne If you like Hershey's recipes, I've found the Black Magic Cake wonderful: http://www.hersheys.com/recipes/reci...il.asp?id=4754 Dave |
On Thu 20 Jan 2005 04:22:56p, Dave Bell called across the abyss...
> On Thu, 20 Jan 2005, Wayne Boatwright wrote: > >> I do make the Hershey's recipe for Perfectly Chocolate Chocolate Cake, >> which call for oil and for dry cocoa powder. It makes a rather a good >> cake. >> >> Wayne > > If you like Hershey's recipes, I've found the Black Magic Cake > wonderful: > > http://www.hersheys.com/recipes/reci...il.asp?id=4754 > > Dave > Thanks, Dave. Yes, that's a great cake, and I have made it almost as often as their "Perfectly Chocolate" Chocolate Cake which is also wonderful. The only difference between them is the former uses buttermilk instead of regular milk and coffee instead of water. There's also a slight adjustment of the ratio between baking soda and baking powder. Oh, when I make the Black Magic Cake, I frost it with a mocha frosting. Delicious! If I could find a yellow cake recipe that tastes as good as those chocolate cakes, I'd be all set. Thanks again, Wayne |
On Thu 20 Jan 2005 04:02:13p, Dee Randall called across the abyss...
> > "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 Dee, that sounds like a wonderful cake! We love olive oil, and I'm sure it works well in this recipe. Actually, many cakes call for 1 cup of butter or shortening, so that much oil wouldn't be that unusual. The chocolate cake I make with oil calls for 1/2 cup vegetable oil. I pulled up the recipe and the compote also sounds delicious. I think this will be a cake for the weekend! Speaking of substituting applesauce for a part of the shortening or oil, I'd forgotten how good an Applesauce Cake is. That's another one I should put back on the menu as it requires very little fat. Thanks, Dee... Wayne |
(Please NOTE: My correct e-mail address is in my Signature) On 20 Jan
2005 04:35:38 GMT, during the rec.food.baking Community News Flash Wayne Boatwright > reported: >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. > I have an orange cake recipe that might fit the bill. 3 cups flour 3/4 cup sugar 3 tsp baking powder Put all into a large bowl and mix 3/4 cups oil 3/4 cups orange juice 3 eggs Vanilla or other extracts to taste Mix separately and add to the dry mixture until just blended. Simple as that. You can substitute milk for the juice but then I'd add more sugar. Or you can substitute apple juice as well, for a less tart taste. -- Davida Chazan (The Chocolate Lady) <davidac AT jdc DOT org DOT il> ~*~*~*~*~*~ "What you see before you, my friend, is the result of a lifetime of chocolate." --Katharine Hepburn (May 12, 1907 - June 29, 2003) ~*~*~*~*~*~ Links to my published poetry - http://davidachazan.homestead.com/ ~*~*~*~*~*~ |
Wayne Boatwright > wrote:
>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. > >TIA > >Wayne It just occurred to me. Alton Brown did a cake with honey (orange blossom) and no fat except the eggs. You may be able to play with it a bit. It is Aunt Verna's Orange Cake. I am thinking about using a mild flavored honey and some other flavoring. -- Susan N. "Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy." Vittorio De Sica, Italian movie director (1901-1974) |
Yellow cake with oil might be difficult to make taste well because the
buttery flavoring won't be there. There are many cakes made with oil that are quite good and healthy. These are more the pound or bundt cakes such as pumpkin cake made with oil. The flavors of the spice and the body the pumpkin gives makes butter or solid shortening unnecessary. I have also heard of various cakes made with strained, drained applesauce that substitute for the solid shortening or butter. The taste of the applesauce dissapears into the cake. Might be hard to pull off on a plain yellow cake. |
On Fri 21 Jan 2005 07:01:45p, bumblebee4451 called across the abyss...
> Yellow cake with oil might be difficult to make taste well because the > buttery flavoring won't be there. > > There are many cakes made with oil that are quite good and healthy. > These are more the pound or bundt cakes such as pumpkin cake made with > oil. The flavors of the spice and the body the pumpkin gives makes > butter or solid shortening unnecessary. I have also heard of various > cakes made with strained, drained applesauce that substitute for the > solid shortening or butter. The taste of the applesauce dissapears > into the cake. Might be hard to pull off on a plain yellow cake. > > Interesting... I hadn't really thought about that. I'll certainly consider some these options, too. Thank you, Wayne |
(Please NOTE: My correct e-mail address is in my Signature) On 21 Jan
2005 19:03:20 GMT, during the rec.food.baking Community News Flash Wayne Boatwright > reported: >On Fri 21 Jan 2005 04:43:28a, Davida Chazan - The Chocolate Lady tittered >and giggled, and giggled and tittered, and finally blurted out... > >> (Please NOTE: My correct e-mail address is in my Signature) On 20 Jan >> 2005 04:35:38 GMT, during the rec.food.baking Community News Flash >> Wayne Boatwright > reported: >> >>>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. >>> >> I have an orange cake recipe that might fit the bill. >> >> 3 cups flour >> 3/4 cup sugar >> 3 tsp baking powder >> Put all into a large bowl and mix >> >> 3/4 cups oil >> 3/4 cups orange juice >> 3 eggs >> Vanilla or other extracts to taste >> Mix separately and add to the dry mixture until just blended. >> >> Simple as that. You can substitute milk for the juice but then I'd >> add more sugar. Or you can substitute apple juice as well, for a less >> tart taste. > > >Thank you, Davida! This sounds perfect! I'm going to bake it tomorrow. > By the way, this is a fool proof cake. The original recipe was 1/3 smaller than this, but I find this is just the right size. I've also doubled this above amount with great success. And even if you over bake this cake, the inside will still come out moist and delicious. The original recipe calls for making a dark brown sugar, margarine and cinnamon crumble to place inside it an top it with. I've made the crumble with oil and its worked out fine. If you're interested, I'll post that too. -- Davida Chazan (The Chocolate Lady) <davidac AT jdc DOT org DOT il> ~*~*~*~*~*~ "What you see before you, my friend, is the result of a lifetime of chocolate." --Katharine Hepburn (May 12, 1907 - June 29, 2003) ~*~*~*~*~*~ Links to my published poetry - http://davidachazan.homestead.com/ ~*~*~*~*~*~ |
On Fri 21 Jan 2005 11:16:47p, Davida Chazan - The Chocolate Lady called
across the abyss... > (Please NOTE: My correct e-mail address is in my Signature) On 21 Jan > 2005 19:03:20 GMT, during the rec.food.baking Community News Flash > Wayne Boatwright > reported: > >>On Fri 21 Jan 2005 04:43:28a, Davida Chazan - The Chocolate Lady >>tittered and giggled, and giggled and tittered, and finally blurted >>out... >> >>> (Please NOTE: My correct e-mail address is in my Signature) On 20 Jan >>> 2005 04:35:38 GMT, during the rec.food.baking Community News Flash >>> Wayne Boatwright > reported: >>> >>>>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. >>>> >>> I have an orange cake recipe that might fit the bill. >>> >>> 3 cups flour >>> 3/4 cup sugar >>> 3 tsp baking powder >>> Put all into a large bowl and mix >>> >>> 3/4 cups oil >>> 3/4 cups orange juice >>> 3 eggs >>> Vanilla or other extracts to taste >>> Mix separately and add to the dry mixture until just blended. >>> >>> Simple as that. You can substitute milk for the juice but then I'd >>> add more sugar. Or you can substitute apple juice as well, for a less >>> tart taste. >> >> >>Thank you, Davida! This sounds perfect! I'm going to bake it tomorrow. >> > By the way, this is a fool proof cake. The original recipe was 1/3 > smaller than this, but I find this is just the right size. I've also > doubled this above amount with great success. And even if you over > bake this cake, the inside will still come out moist and delicious. > > The original recipe calls for making a dark brown sugar, margarine and > cinnamon crumble to place inside it an top it with. I've made the > crumble with oil and its worked out fine. If you're interested, I'll > post that too. > Yes, thanks, Davida... I would really like to have the crumble recipe if it's not too much trouble. We're looking forward to having this cake tomorrow! Cheers, Wayne |
(Please NOTE: My correct e-mail address is in my Signature) On 22 Jan
2005 06:34:04 GMT, during the rec.food.baking Community News Flash Wayne Boatwright > reported: >On Fri 21 Jan 2005 11:16:47p, Davida Chazan - The Chocolate Lady called >across the abyss... > >> >> The original recipe calls for making a dark brown sugar, margarine and >> cinnamon crumble to place inside it an top it with. I've made the >> crumble with oil and its worked out fine. If you're interested, I'll >> post that too. >> > >Yes, thanks, Davida... I would really like to have the crumble recipe if >it's not too much trouble. We're looking forward to having this cake >tomorrow! > Take about 1/2 a cup of dark brown sugar, mix with 1/4 (or less) of a cup of oil (recipe says 50 grams of melted margarine) and add a tablespoon of cinnamon and mix well. Add flour (I add wheat germ and oat bran) until it's the consistency of wet sand. Put 1/3 of the batter in the bottom of the pan, spread most of the crumble on this, then cover with the remaining batter and then add more flour to the crumble bit until its more crumbly and drier then sprinkle this on top! If you're making this in a ring or bunt pan, then you can put all of the crumble inside and don't put any on top. Enjoy and let me know how it works out. -- Davida Chazan (The Chocolate Lady) <davidac AT jdc DOT org DOT il> ~*~*~*~*~*~ "What you see before you, my friend, is the result of a lifetime of chocolate." --Katharine Hepburn (May 12, 1907 - June 29, 2003) ~*~*~*~*~*~ Links to my published poetry - http://davidachazan.homestead.com/ ~*~*~*~*~*~ |
NOTE: My Correct Address is in my signature (just remove the spaces).
On 22 Jan 2005 17:20:50 GMT, Wayne Boatwright > wrote: > >Many thanks, Davida! I'm just now on my way to kitchen to begin the cake! >Luckily I keep an assortment of grains, flours, etc., in the freezer and >have both wheat germ (toasted) and oat bran. We're both looking forward to >having this cake for this evening... > >Thank you so much! > >Wayne So? How was it? -- Davida Chazan (The Chocolate Lady) <davidac AT jdc DOT org DOT il> ~*~*~*~*~*~ "What you see before you, my friend, is the result of a lifetime of chocolate." --Katharine Hepburn (May 12, 1907 - June 29, 2003) ~*~*~*~*~*~ |
> Creaming requires some body to the fat to hold the air and
suspend the sugar. That was the generally accepted way to make such cake nothing else, unless you are aware of industrial cake baking technology. where creaming becomes less important and such cakes can be made with single stage method( all in mixing) which is best suited with vegetable oils. BTW... Yellow layer cake evolution. Tehnically Yellow cake was originially made with butter t hen with oleo margarine then with shortening as the fat base, then as the amount of sugar in the cake was increased as well as the liquid , the use of emulsified shortening comes to picture. Then after world war II the popularitiy of cake mixes carried the yellow cake under its wings and reformulation continued right in the 1960s where there occured a radical change in the perception of batter cakes. the most notable was the employment of the different emulsifying agents to atain the best quality cake. with shortening.. Then the invention of fluid shortening( a mixture of vegetable oil and a few percent of hard fat) in combination with emulsifiers came to the picture. Then further as emulsifier purity was improved as well as its performance, Then by late 1960's to the early 1970[s came the discovery that such batter type cakes ( including white, yellow and chocolate and devils food cake ) can be made with vegetable oil in the combination with special emulsifiers.. This was one of the subject of my cake baking research more than a several years back. ..Indeed that is the genuine batter cake of the high ratio category where the quality is superior(, better volume, texture crumb grain, eating quality and cake stability.. Cakes made with such liquid shortening( emulsifers dissolved in soya oil) produced a virtually transfat free cakes! Meanwhile the other forms of batter type cakes( using vegetable oil) commonly made by hobbyist is just and extension of the muffin recipe and the cake is heavier and had higher batter specific gravity than the ordfinary yellow layerr cake made with shortening.. Therrefore technically they cannot be considerred to within the same classification as the yellow layerr o r even white layer nd devils food cake).. In conclusion based on my experience to get the best quality yellow layer cake using vegetable oil is to add cake emulsifer and it will come out really good. A good product to apply would be half a teaspoon Texture Lite emulsifier( per 1-1/2 to 2 cups cake flour and use only vegetable oil at at two thirds of the quantity of solid shortening, add the other ingredients of the yellow cake . and mix altogether unitl combined..Low speed for 2 minutes then high speed for 3-4 mintues then medum speed for 1 -2 minute. , Place the batter on the cake pan and bake. you can also apply any suitable paste type cake emulsifier( a teaspoon of emulsifier) for such flour quantity. Roy Roy |
On Mon 24 Jan 2005 04:58:45a, Roy wrote in rec.food.baking:
>> Creaming requires some body to the fat to hold the air and > suspend the sugar. > That was the generally accepted way to make such cake nothing else, > unless you are aware of industrial cake baking technology. where > creaming becomes less important and such cakes can be made with single > stage method( all in mixing) which is best suited with vegetable oils. > BTW... > Yellow layer cake evolution. > Tehnically Yellow cake was originially made with butter t hen with > oleo margarine then with shortening as the fat base, then as the amount > of sugar in the cake was increased as well as the liquid , the use of > emulsified shortening comes to picture. Then after world war II the > popularitiy of cake mixes carried the yellow cake under its wings and > reformulation continued right in the 1960s where there occured a > radical change in the perception of batter cakes. > the most notable was the employment of the different emulsifying agents > to atain the best quality cake. with shortening.. Then the invention of > fluid shortening( a mixture of vegetable oil and a few percent of hard > fat) in combination with emulsifiers came to the picture. > Then further as emulsifier purity was improved as well as its > performance, > Then by late 1960's to the early 1970[s came the discovery that such > batter type cakes ( including white, yellow and chocolate and devils > food cake ) can be made with vegetable oil in the combination with > special emulsifiers.. This was one of the subject of my cake baking > research more than a several years back. > .Indeed that is the genuine batter cake of the high ratio category > where the quality is superior(, better volume, texture crumb grain, > eating quality and cake stability.. Cakes made with such liquid > shortening( emulsifers dissolved in soya oil) produced a virtually > transfat free cakes! > Meanwhile the other forms of batter type cakes( using vegetable oil) > commonly made by hobbyist is just and extension of the muffin recipe > and the cake is heavier and had higher batter specific gravity than > the ordfinary yellow layerr cake made with shortening.. > Therrefore technically they cannot be considerred to within the same > classification as the yellow layerr o r even white layer nd devils food > cake).. > In conclusion based on my experience to get the best quality yellow > layer cake using vegetable oil is to add cake emulsifer and it will > come out really good. > A good product to apply would be half a teaspoon Texture Lite > emulsifier( per 1-1/2 to 2 cups cake flour and use only vegetable oil > at at two thirds of the quantity of solid shortening, add the other > ingredients of the yellow cake . and mix altogether unitl > combined..Low speed for 2 minutes then high speed for 3-4 mintues then > medum speed for 1 -2 minute. , Place the batter on the cake pan and > bake. > you can also apply any suitable paste type cake emulsifier( a teaspoon > of emulsifier) for such flour quantity. > > Roy Thanks, Roy. That's a fascinating history and good information. I did a little checking on Texture Lite and it appears to only be available commercially and in large impractical quantites. Do you know of a source where I might order a rasonable amount? Failing that, do you know of any other emulsifiers that a home baker could obtain? I have occasionally used lecithin and guar gum when making low-fat ice creams. Would either of these be practical for use in a cake batter? TIA Wayne |
Wayne Boatwright wrote: > Thanks, Roy. That's a fascinating history and good information. > > I did a little checking on Texture Lite and it appears to only be available > commercially and in large impractical quantites. Do you know of a source > where I might order a rasonable amount? Duh! Wayne ,I am afreid that I got carried away by my memory of industrial cake baking experience,<g> that I did not take into consideration the difficulty of getting such item in small quantities. I am sorry about that. I remember the smallest amount (that I was allowed by the supplier ) to buy from them was a 25 kg bag for pilot scale cake baking trials....and that was several years ago.But during the product evaluation /feasibility tests. I was able to get a series of 500-1000 grams samples for product evaluation for free and they even provided me a 5 kg sample for scaled up baking trials. > Failing that, do you know of any other emulsifiers that a home baker could > obtain? I am not sure about that....but if you can find a bakery ingredients supplier near your area you can try contacting them.there are many types of these products. Many of them are willing to retail such item to individual cake makers.Just tell them a cake emulsifer which is suitable for batter type cakes. Be reminded that these cake emulsifiers are specific for a particular cake type; whether foam or batter type cakes. But in recent years there is a multipurpose product that can be used for both type of cakes.Be sure to ask from them for product application brochures on how to effectively apply such ingredient in cake baking. The productgs can come in tubs and packets ranging from a 5 to 50 lb sizes. >I have occasionally used lecithin and guar gum when making low-fat > ice creams. Would either of these be practical for use in a cake batter? Guar gum is a thickener and lecithin is a weak emulsifier. Lecithin will make the cake pore structure a little bit finer due to better dispersion of the fat in the cake batter emulsion in the same line how a mono and diglyceride acts .It also improves cake symmetry by providing better batter flow during the baking process. The principle of using oil in cakes is technically different if compared to using solidified fats; hence the emulsifier types are more functionally important. These can contain either containing Propylene glycol monoesters(PGME),glycerol lactoesters(GLP), Acetylated monoglycerides(Acetem) polyglycerol esters(PGE) some combined with , sorbitan monostearate(SMS), monoglycerides and polysorbate 60. Here ,these emulsifiers tend to disperse the fat and oil globules and coat them with a sub micron thickness of emulsifier to prevent it from affecting the aerating effect of egg proteins in the cake batter during mixing. Hence even if you just dump all ingredients in the bowl and mix the cake batter ,it will still come out satisfactorily( and even better) as if you are using the traditional procedures with multi step methods and solid fats. Roy |
On Mon 24 Jan 2005 04:51:38p, Roy wrote in rec.food.baking:
> > Wayne Boatwright wrote: > >> Thanks, Roy. That's a fascinating history and good information. >> >> I did a little checking on Texture Lite and it appears to only be >> available commercially and in large impractical quantites. Do you >> know of a source where I might order a rasonable amount? > Duh! > Wayne ,I am afreid that I got carried away by my memory of industrial > cake baking experience,<g> that I did not take into consideration the > difficulty of getting such item in small quantities. I am sorry about > that. > I remember the smallest amount (that I was allowed by the supplier ) to > buy from them was a 25 kg bag for pilot scale cake baking trials....and > that was several years ago.But during the product evaluation > /feasibility tests. > I was able to get a series of 500-1000 grams samples for product > evaluation for free and they even provided me a 5 kg sample for scaled > up baking trials. > >> Failing that, do you know of any other emulsifiers that a home baker >> could obtain? > > I am not sure about that....but if you can find a bakery ingredients > supplier near your area you can try contacting them.there are many > types of these products. > Many of them are willing to retail such item to individual cake > makers.Just tell them a cake emulsifer which is suitable for batter > type cakes. Be reminded that these cake emulsifiers are specific for a > particular cake type; whether foam or batter type cakes. > But in recent years there is a multipurpose product that can be used > for both type of cakes.Be sure to ask from them for product application > brochures on how to effectively apply such ingredient in cake baking. > The productgs can come in tubs and packets ranging from a 5 to 50 lb > sizes. > >>I have occasionally used lecithin and guar gum when making low-fat ice >>creams. Would either of these be practical for use in a cake batter? > > Guar gum is a thickener and lecithin is a weak emulsifier. > Lecithin will make the cake pore structure a little bit finer due to > better dispersion of the fat in the cake batter emulsion in the same > line how a mono and diglyceride acts .It also improves cake symmetry by > providing better batter flow during the baking process. > The principle of using oil in cakes is technically different if > compared to using solidified fats; hence the emulsifier types are more > functionally important. > These can contain either containing Propylene glycol > monoesters(PGME),glycerol lactoesters(GLP), Acetylated > monoglycerides(Acetem) polyglycerol esters(PGE) some combined with , > sorbitan monostearate(SMS), monoglycerides and polysorbate 60. > Here ,these emulsifiers tend to disperse the fat and oil globules and > coat them with a sub micron thickness of emulsifier to prevent it from > affecting the aerating effect of egg proteins in the cake batter during > mixing. > Hence even if you just dump all ingredients in the bowl and mix the > cake batter ,it will still come out satisfactorily( and even better) as > if you are using the traditional procedures with multi step methods > and solid fats. > > Roy Thanks, again, Roy. And, again, very informative. I've thought I might even ask at a local bakery if use such a product and if they might be willing to sell me a small amount. Can't hurt to ask. Wayne |
That's what eventually killed my father... "trans fat" Not to mention the 3
packs of cigerettes he smoked every day. He was only 86. jms "Wayne Boatwright" > wrote in message ... > On Thu 20 Jan 2005 12:23:35p, Vox Humana tittered and giggled, and giggled > and tittered, and finally blurted out... > > > You might try the "Smart Balance" product that is sold alongside the > > shorting at the supermarket. I comes in a green can but isn't "Crisco." I > > have used it for baking and it works well - even for pie pastry. > > http://www.smartbalance.com/ > > We use the Smart Balance "margarine", but I didn't know they made a product > you could bake with. I'll give a look. > > > Also, you might try using oil in your favorite cake recipe. As I recall, > > oil has about 20% more shortening ability than butter, so you might have to > > reduce the amount of oil a bit when making the substitution. I often use > > Canola oil when making bread when the recipe calls for butter. > > It never occurred to me to make the substitution. I was afraid it would be a > disaster. It's certainly worth a try. > > I do make the Hershey's recipe for Perfectly Chocolate Chocolate Cake, which > call for oil and for dry cocoa powder. It makes a rather a good cake. > > > Here is a like to the Crisco page that has a yellow cake recipe with oil: > > http://www.crisco.com/scripts/displa...cipe_nbr=22731 > > That looks pretty good. I'll give it a try. > > Thanks, Vox... > > Wayne > |
I always thought that it was the egge yolks that made a yellow cake yellow.
I always use oil instead of shortening or butter. If I want a "buttery flavor" I put in a dash of Adams butter flavor. "bumblebee4451" > wrote in message ups.com... > Yellow cake with oil might be difficult to make taste well because the > buttery flavoring won't be there. > > There are many cakes made with oil that are quite good and healthy. > These are more the pound or bundt cakes such as pumpkin cake made with > oil. The flavors of the spice and the body the pumpkin gives makes > butter or solid shortening unnecessary. I have also heard of various > cakes made with strained, drained applesauce that substitute for the > solid shortening or butter. The taste of the applesauce dissapears > into the cake. Might be hard to pull off on a plain yellow cake. > |
I use 1/4 c. of applesauce in my cake mix instead of oil.
"J@mes" > wrote in message hlink.net... > That's what eventually killed my father... "trans fat" Not to mention the > 3 > packs of cigerettes he smoked every day. He was only 86. > jms > "Wayne Boatwright" > wrote in message > ... >> On Thu 20 Jan 2005 12:23:35p, Vox Humana tittered and giggled, and >> giggled >> and tittered, and finally blurted out... >> >> > You might try the "Smart Balance" product that is sold alongside the >> > shorting at the supermarket. I comes in a green can but isn't >> > "Crisco." > I >> > have used it for baking and it works well - even for pie pastry. >> > http://www.smartbalance.com/ >> >> We use the Smart Balance "margarine", but I didn't know they made a > product >> you could bake with. I'll give a look. >> >> > Also, you might try using oil in your favorite cake recipe. As I > recall, >> > oil has about 20% more shortening ability than butter, so you might >> > have > to >> > reduce the amount of oil a bit when making the substitution. I often > use >> > Canola oil when making bread when the recipe calls for butter. >> >> It never occurred to me to make the substitution. I was afraid it would > be a >> disaster. It's certainly worth a try. >> >> I do make the Hershey's recipe for Perfectly Chocolate Chocolate Cake, > which >> call for oil and for dry cocoa powder. It makes a rather a good cake. >> >> > Here is a like to the Crisco page that has a yellow cake recipe with > oil: >> > http://www.crisco.com/scripts/displa...cipe_nbr=22731 >> >> That looks pretty good. I'll give it a try. >> >> Thanks, Vox... >> >> Wayne >> > > |
All times are GMT +1. The time now is 11:40 AM. |
Powered by vBulletin® Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
FoodBanter