3
replies
snarkybaker
Posted 26 Sep 2006 , 1:49am
post #2 of 4
You will completely change the nature of the cake, since butter has butter solids, water, and fat, where oil is just fat. I wouldn't reccomend it.
ashianadotkom
Posted 27 Sep 2006 , 3:48am
post #4 of 4
Quote:
Originally Posted by Naty
Hi everyone! I would like to try making a Chiffon Cake. The thing is I'm not too fond of oil. Has anyone tried substituting melted butter or margarine for the oil sucessfully? Do you have to alter the other ingredients of the recipe?
Thank you,
Naty
Hi everyone! I would like to try making a Chiffon Cake. The thing is I'm not too fond of oil. Has anyone tried substituting melted butter or margarine for the oil sucessfully? Do you have to alter the other ingredients of the recipe?
Thank you,
Naty
Good question!! I love chiffon cakes 
I have been wondering about this for a while but i thought of maybe clarifying the butter. I have not been baking much lately since i picked up more at work.
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