Recipe Substitutes
Posted
Wed, 02/04/04
Yesterday I intercepted a question submitted on the Contact page at Food Fare. Since I don't receive comment notifications from the source, I have to check the page every few days. Someone asked me me what would be an oil substitute for use in a cake:
Your web site is really cute. I love the attention to the background and other details. I wish you had a list of substitutions. I need to make a cake but I'm out of vegetable oil. Can I use applesauce in place of it? Or can I use olive oil?
Frankly, I've never thought of using a substitute for oil in cakes, but it stands to reason some people might want an alternative. I did some browsing and found the following bits of information:
If you don't have oil for your recipe you can use yogurt (typically non-fat); flavored or not. Substitute the same amount of yogurt for oil. Example: If the recipe calls for 1-1/2 cups oil use 1-1/2 cups yogurt. Cakes apparently come out nicely moist.
Here's more:
Tip from
Chef Mom: In most baked goods, you can substitute
applesauce (or fruit puree) in place of up to half of the oil in
order to reduce the fat content. For example, if the recipe calls
for 1/2 cup of oil, use 1/4 cup oil and 1/4 cup applesauce.
Baking with Olive Oil/World
Pantry: Using olive oil in baking sweets and breads can
reduce the saturated fat and cholesterol in your recipes. You will
actually use less olive oil than you would other fats. Try olive oil
instead of butter in breads, pizzas, brownies, biscotti and cakes.
Tags: Tips & Trivia
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