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Old 04-05-2014, 10:38 AM   #11
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For cakes and cookies I usually use canola oil, but for breads, I always use extra light tasting olive oil.
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Old 04-05-2014, 11:18 AM   #12
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Quote:
Originally Posted by bakechef View Post
I also recommend rape seed oil or grape seed oil they should work well.

On the applesauce thing, this really only works well in limited applications. Things like carrot cake or quick breads, you can get away with it better than with something like a sponge cake. Without the oil the baked goods will be less tender and the flavor will be different, for me the fat helps the flavor.

depending on the recipe, melted butter could also be used.

One advantage to using oil in a cake is that the cake doesn't get firm when chilled, it stays soft unlike a butter cake.
My recipe for sponge cake doesn't have any fat, except from the egg yolks. It's from Joy of Cooking.
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Old 04-05-2014, 01:33 PM   #13
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Thank you, everyone. That's very helpful. I'm having a baking day tomorrow so I'll try it out both the oil and apple sauce in a couple of recipes.
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Old 04-05-2014, 04:47 PM   #14
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My recipe for sponge cake doesn't have any fat, except from the egg yolks. It's from Joy of Cooking.
A proper sponge can certainly be made without fat, but if you were to try a creaming method with applesauce instead of oil, the results would be pretty bad. Thing is, not many people, at least in the states make a proper sponge. You would notice that if you added fat it would become more tender and more moist.

One of my favorite cake recipes is a hot milk sponge, but with a melted stick of butter added with the hot milk. The cake has a beautiful, fine, spongy texture but is very tender.
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Old 04-05-2014, 06:18 PM   #15
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If a recipe were to specifically call for olive oil, I would assume there's a reason, probably the flavor. I don't think I would take it on myself to start substituting olive oil in dessert recipes. I generally use what the recipe instructs unless I'm in an invention mood. I have a sensitivity to soy and peanut oil so usually stick with Canola oil. Sometimes "vegetable" oil mean soy oil. When using olive oil, I agree with Addie about the flavor of Greek olive oil.
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Old 04-05-2014, 06:27 PM   #16
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A proper sponge can certainly be made without fat, but if you were to try a creaming method with applesauce instead of oil, the results would be pretty bad. Thing is, not many people, at least in the states make a proper sponge. You would notice that if you added fat it would become more tender and more moist.

One of my favorite cake recipes is a hot milk sponge, but with a melted stick of butter added with the hot milk. The cake has a beautiful, fine, spongy texture but is very tender.
Never heard of a hot milk sponge. Will go and look it up when I've done here.

I have to say that I avoid whisked/fatless sponges like the plague. I've neber had a disaster but always expect to do so
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Old 04-05-2014, 06:33 PM   #17
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If a recipe were to specifically call for olive oil, I would assume there's a reason, probably the flavor. I don't think I would take it on myself to start substituting olive oil in dessert recipes. I generally use what the recipe instructs unless I'm in an invention mood. I have a sensitivity to soy and peanut oil so usually stick with Canola oil. Sometimes "vegetable" oil mean soy oil. When using olive oil, I agree with Addie about the flavor of Greek olive oil.
Although I like soya beans "meaty" taste, I don't like the taste of things made with soya milk or oil and I've never used peanut oil.
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Old 04-06-2014, 05:01 PM   #18
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There are many types of olive oil available , I use a mild and light one for a Nigella cake I am very fond of . You cannot taste the oil and the cake is moist and chocolatey . I have also used vegetable oil in a Pru Leith carrot cake which is superb .
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Old 04-07-2014, 03:27 PM   #19
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There are many types of olive oil available , I use a mild and light one for a Nigella cake I am very fond of . You cannot taste the oil and the cake is moist and chocolatey . I have also used vegetable oil in a Pru Leith carrot cake which is superb .
Thanks, GQ. I have several of Nigella's books so I'll look the recipe out.
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