Does anybody know why my cake came out greasy? it was kind of wet and greasy, and not spongy at all.
Hope you can help me figure this out.
that's the recipe I always use. but this time, wait, yes, Country Crock is the only thing I've used for the first time! must be the reason why. :/ Never thought of it as Country Crock is "margarine". do you think might be something else?
Country Crock spreadable butter is 80% fat but it contains vegetable oil to keep it "spreadable". It does not appear to be a margarine product.
When creaming, the sugar crystals cut air-pockets in the solid fat. During baking the air pockets, expand causing the cake to rise. Substituting part of your solid fat with an oil product, means that there is less aeration - less rising . and resulting in the "greasy" feel ..