Mad Cook
Master Chef
As you may know, we don't often use oil in baking in the UK. Most recipes calling for it are of American origin. My question is - what type of oil do you use. I've seen a recipe recently which uses olive oil and I would have thought it would be too dominant a flavour. The most easily obtainable oils available here are olive, sunflower seed, rape seed oil (both the cheap stuff and the cold pressed). We also get sesame seed oil and grapeseed.
I haven't been very successful baking with oil, to date, so would appreciate any advice you have to give. (My baked cake is usually damp and not very nice tasting)
I haven't been very successful baking with oil, to date, so would appreciate any advice you have to give. (My baked cake is usually damp and not very nice tasting)
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