Oil vs butter in chocolate sponge cake cake
I baked a Victoria chocolate sponge cake. It did not turn to be a sponge cake at all. I wouldn't call it hard, but it was definitely not a moist cake. It was kind of fudgy (but it won't pass off for a fudge cake either).
I was wondering if I could replace the butter with oil and also add milk to give me a nice moist chocolate cake. If I could, can I replace the amount of butter I used with 80% oil and 20% milk. Will that work??
Please help.
Best Answer
You have attempted one of the most precise baking exercises of all... The Victorian sponge. I personally prefer to use Delia Smith's recipe. It make for a super light sponge. To make it "right" ensure that your butter and your eggs are at room temperature. My ingredients (pardon my metric) are as follows...
- 225 g Butter (8 oz)
- 225 g Caster Sugar (8 oz)
- 4 x Medium Eggs
- 175 g Self-Raising Flour (6 oz) Sieved
- 50 g Cocoa Powder (2 oz)
If I deviate from this I am sure to end up with pancakes... Make sure that you sieve your flour well... It needs lots of air.
Chocolate cake on the other hand is a completely different monster.
- 150 g self-raising flour, sifted
- 50 g cocoa, sifted
- 220 g caster sugar
- 80 g butter, softened
- 125 ml milk
- 2 x eggs lightly beaten
Its a much heavier recipe; less SR Flour, more mechanical integration (4 minutes instead of one; more moisture in the form of milk; less eggs...
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Quick Answer about "Oil vs butter in chocolate sponge cake cake"
Vegetable oil contributes moistness far more reliably, a result of the fact that oil remains liquid at room temperature while butter solidifies. Liquid contributes to the sensation of moistness, and therefore cakes made with oil often present as moister than their butter-based counterparts.Can I use oil instead of butter in sponge cake?
Despite some widespread beliefs, oil cakes are not inferior to butter cakes. Here's why. The texture of cakes made with oil is\u2014in general\u2014superior to the texture of cakes made with butter. Oil cakes tend to bake up loftier with a more even crumb and stay moist and tender far longer than cakes made with butter.Can I use oil instead of butter in chocolate cake?
If your recipe calls for melted butter specifically or ghee, you should be able to substitute oil in a 1:1 ratio with good results. For most sweet recipes, you'll want to use a lighter tasting oil, but chocolate recipes, like chocolate cake, taste good with richer oils, like olive and avocado.Does butter or oil make cakes taste better?
There are no surprises here: butter tastes better than oil in baking recipes. However, in recipes with other bold flavors \u2013 such as chocolate, coffee, or citrus \u2013 butter can sometimes compete with the other flavors and this is normally when a recipe calls for oil instead.What is the difference between using butter and oil in a cake?
Butter is considered a solid fat because it is solid at room temperature and oil is considered a liquid fat because it's liquid at room temperature. Because of this, you can't rely on oil to provide any leavening help in baked goods, which can result in a denser texture.THE DIFFERENCE BETWEEN BAKING CAKES WITH OIL OR BUTTER
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