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Old 01-02-2015, 04:19 PM   #1
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Best baking oil to use?

I am thinking about making a Chiffon Cake to take to watch football game this weekend. Never made one. Don't identify if I have ever eaten one either. All the recipes I see use a baking oil not butter.



I used to use Crisco oil for baking. What I have on hand is cocoanut oil (solid) spectrum (solid), peanut oil and olive oil.

Could I just melt some Spectrum or cocoanut oil to use, OR what oil do you use/ recommend for baking ?

Thanks.

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Old 01-02-2015, 04:27 PM   #2
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I don't bake much either, but when I do, I use canola oil,because I always have it on hand. I think any neutral oil will work.

This recipe uses canola: http://www.tasteofhome.com/recipes/lemon-chiffon-cake
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Old 01-02-2015, 04:34 PM   #3
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I had to look up Spectrum. Lots of the commenters on this page have used it in baking and say it works well.

http://www.thekitchn.com/conscientio...ernative-97207
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Old 01-02-2015, 09:52 PM   #4
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I would suggest an oil that is liquid at room temperature for chiffon cake. Any should work if melted them cooled a bit. The cake will be softer when chilled and more firm if a solid fat is used.

Chiffon cake is a great cake that's light like angel food, but since it has fat, is more tender.
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