 |
|
| General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
|
|
LinkBack | Thread Tools | Display Modes |
|
Posted to rec.food.cooking
|
|||
|
|||
Low fat cake that's not dry?
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. |
| Thread Tools | Search this Thread |
| Display Modes | |
|
|
Similar Threads
|
||||
| Thread | Forum | |||
| Poll: Rainbow cake, jellybean cake, or tye dye cake? | General Cooking | |||
| When Baking A Cake, How Can I Stop The Fruit (in a Christmas Cake)From Falling (Sinking) To | General Cooking | |||
| Luci Baines Johnson's Wedding Cake (white fruit cake) | Recipes (moderated) | |||
| # Cake for Damsel - Cranberry Black Walnut Pound Cake | General Cooking | |||
| # Cake for Damsel - Lemon Cream Cheese Pound Cake | General Cooking | |||
Threaded Mode
