The Secret Ingredient for Tender Cakes - From Fine Cooking

I used it once, substituting for the butter in REC: Strawberry Icebox Pie with Almond Crust

...when I was cooking for people who were on a low cholesterol diet. The pie was delicious - you wouldn't have known the butter wasn't there unless you were really looking for it. Now if only I could have figured out how to sub out the butterfat in the whipped cream.... ;o) (We skipped it instead.)

I use grapeseed oil in my cooking a lot too. Depending on what I'm making and/or how it's being prepared, it's that or olive oil.

http://www.epicurious.com/recipes/recipe_views/views/107954

 
She did mention that with oils, one has to rely on chemical leaveners and also

mentioned the greater use of egg whites. Since this one has no separately beaten egg whites, I guess the 2 T. are necessary.

This is an interesting concept. I've always loved those cakes made with oil but never thought to use olive oil.

 
It depends on what kind of olive oil though. Wegmans has several different

types - pure, extra virgin, light, "baking", and another one I can't think of at the moment. I always get the lightest one, and is great for baking.

If a recipe calls for melted butter or margarine, I usually use the olive oil with no hint of a taste of olives :eek:)

 
One reason I don't use grapeseed oil; grapes are some of the most highly sprayed fruits. . .

And the stuff is supposed to concentrate in the seeds.

I think I would go for the olive oil.

 
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