I've taken an interest in cake baking but hate butter..Can you leave butter out or will it affect the cake?!
Almond Sponge Roll:
3 tablespoons self raising flour
1/3 cup sliced, toasted, and finely ground almonds
4 large eggs
1 large egg yolk
1/2 cup plus 1 tablespoon granulated white sugar
1 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar
Raspberry Cream Filling:
1 cup heavy whipping cream
3 tablespoons raspberry jam
1 tablespoon granulated white sugar, or to taste
Preheat oven to 350 degrees F (177 degrees C) and place oven rack in the middle of the oven. Place the sliced almonds on a baking sheet and toast in the oven for about 5-7 minutes or until lightly browned and fragrant. Remove from oven and let cool. Once completely cooled, place the nuts in a small food processor, along with 1 tablespoon of the flour, and process until finely ground.
Note: The almonds need to be at room temperature before grinding to prevent them from clumping. Adding flour when grinding the nuts also prevents the nuts from clumping as it absorbs any oil exuded from the almonds.
Increase the oven temperature to 450 degrees F (230 degrees C). Grease a 17 inch (43 cm) x 12 inch (30 cm) swis roll tin, line with parchment, and then grease and flour the parchment paper. Set aside.
While eggs are still cold separate two of the eggs, placing the yolks in one large mixing bowl and the whites in another bowl. To the two yolks, add the additional yolk, and the two remaining eggs. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).
Meanwhile, in a small bowl whisk together the remaining 2 tablespoons of flour and the ground almonds. Set aside.
Once the eggs are at room temperature, place them in your mixing bowl, that is fitted with the paddle attachment. Add 1/2 cup (100 grams) of the granulated white sugar to the yolks and beat on high speed for five minutes, or until pale, thick and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) At this point beat in the vanilla extract.
Sift half the flour mixture over the egg yolk mixture and fold in gently with a rubber spatula, just until the flour is incorporated. Sift the remaining flour mixture over the batter and fold in.
In a large clean mixing bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Beat in the remaining one tablespoon granulated white sugar and beat until stiff peaks form. Gently fold a little of the whites into the batter to lighten it, and then fold in the rest of the whites. Pour the batter into the prepared pan, spreading the cake batter with an offset spatula.
Bake for 7 minutes or until golden brown. A toothpick inserted in the centre will come out clean and the cake, when lightly pressed, will spring back.
Immediately upon removing the cake from the oven invert the sponge cake onto a clean ttea towel that has been sprinkled with icing sugar. Carefully remove the parchment paper, sprinkle the cake lightly with powdered sugar, and roll up the sponge, with the towel, while it is still hot and pliable. Place on a wire rack to cool. (If the parchment paper sticks to the cake, lightly brush the back of the paper with a little warm water, allow to stand for a few moments, then peel the paper from the cake.)
Raspberry Cream Filling:
Cover and chill the bowl and beaters in the freezer for at least 30 minutes. When chilled, beat the heavy whipping cream until soft peaks form. Add the jam and sugar and beat until stiff peaks form.
When ready to fill, unroll the sponge, spread with the filling, and reroll. Transfer to a serving platter, cover, and chill in the refrigerator for a few hours or overnight. Just before serving, dust with icing sugar. Cut the cake into slices using a serrated knife.
Answers: You can make a fatless sponge but it needs eating on the day it is made and it is a bit dry in my opinion. this recipe is OK 'tho.
Almond Sponge Roll:
3 tablespoons self raising flour
1/3 cup sliced, toasted, and finely ground almonds
4 large eggs
1 large egg yolk
1/2 cup plus 1 tablespoon granulated white sugar
1 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar
Raspberry Cream Filling:
1 cup heavy whipping cream
3 tablespoons raspberry jam
1 tablespoon granulated white sugar, or to taste
Preheat oven to 350 degrees F (177 degrees C) and place oven rack in the middle of the oven. Place the sliced almonds on a baking sheet and toast in the oven for about 5-7 minutes or until lightly browned and fragrant. Remove from oven and let cool. Once completely cooled, place the nuts in a small food processor, along with 1 tablespoon of the flour, and process until finely ground.
Note: The almonds need to be at room temperature before grinding to prevent them from clumping. Adding flour when grinding the nuts also prevents the nuts from clumping as it absorbs any oil exuded from the almonds.
Increase the oven temperature to 450 degrees F (230 degrees C). Grease a 17 inch (43 cm) x 12 inch (30 cm) swis roll tin, line with parchment, and then grease and flour the parchment paper. Set aside.
While eggs are still cold separate two of the eggs, placing the yolks in one large mixing bowl and the whites in another bowl. To the two yolks, add the additional yolk, and the two remaining eggs. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).
Meanwhile, in a small bowl whisk together the remaining 2 tablespoons of flour and the ground almonds. Set aside.
Once the eggs are at room temperature, place them in your mixing bowl, that is fitted with the paddle attachment. Add 1/2 cup (100 grams) of the granulated white sugar to the yolks and beat on high speed for five minutes, or until pale, thick and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) At this point beat in the vanilla extract.
Sift half the flour mixture over the egg yolk mixture and fold in gently with a rubber spatula, just until the flour is incorporated. Sift the remaining flour mixture over the batter and fold in.
In a large clean mixing bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Beat in the remaining one tablespoon granulated white sugar and beat until stiff peaks form. Gently fold a little of the whites into the batter to lighten it, and then fold in the rest of the whites. Pour the batter into the prepared pan, spreading the cake batter with an offset spatula.
Bake for 7 minutes or until golden brown. A toothpick inserted in the centre will come out clean and the cake, when lightly pressed, will spring back.
Immediately upon removing the cake from the oven invert the sponge cake onto a clean ttea towel that has been sprinkled with icing sugar. Carefully remove the parchment paper, sprinkle the cake lightly with powdered sugar, and roll up the sponge, with the towel, while it is still hot and pliable. Place on a wire rack to cool. (If the parchment paper sticks to the cake, lightly brush the back of the paper with a little warm water, allow to stand for a few moments, then peel the paper from the cake.)
Raspberry Cream Filling:
Cover and chill the bowl and beaters in the freezer for at least 30 minutes. When chilled, beat the heavy whipping cream until soft peaks form. Add the jam and sugar and beat until stiff peaks form.
When ready to fill, unroll the sponge, spread with the filling, and reroll. Transfer to a serving platter, cover, and chill in the refrigerator for a few hours or overnight. Just before serving, dust with icing sugar. Cut the cake into slices using a serrated knife.
Yes... try cooking oil..
I have done it and it taste the same...
You can replace it with coconut oil, yum!
Well, you could use margarine as a substitute for butter but butter ussually works much better than margarine in flapjacks and scones, that kinda thing. Thanks. =]
try margarine
Try it with applesauce. I hear you can use it as a sub for shortening, so why not?
Vegetable oil gives the same results.
how can you hate butter? what is wrong with you? i guess their must be somekind of non dairy substitute that you could use. but dont expect others to think your food tastes good.
The butter gives a fat content, without it (fat) the cake won't be a cake...just a dough.
You can substitute with many alternatives, but they will give a different result. eg. Sunflower spread, vegetable fats.
Do not use cooking oil!!
You might try lard or shortening, if margarine isn't to your taste, either. Oils don't have the necessary solid fats to keep your cake's chemistry right.
Find a cake recipe that calls for oil instead of butter. Look out on hungrymonster.com good site for recipes.
Vegetable shortening should substitue for butter in your recipe adequately.
The best thing to do is to find recipes that do not use butter. Substituting will give different results, which may be good or not.
Yes because most cakes do contain butter. You can't notice the butter in the cake once you have cooked it all so you probably won't really taste it. Its not like if you were to have some bread and spread it with butter.
However there is a sponge cake that does not include butter in the ingredients. It is called angel food cake. Here is a recipe for a simple chocolate angel food cake, but you can make one without chocolate if you prefer !
http://allrecipes.com/Recipe/Chocolate-A...
Good luck with your baking...i think its great fun :)
yes
BUT
check this place
http://www.wilton.com.
you do not explain the butter phobia.
You can substitute margarine for butter ,just be sure it is marg and not a soft spread .Happy Baking !
use sunflower oil it should work in most cake recipes
Any spread you would use instead of butter can be used, as long at it is suitable for baking - it should be clearly labelled. Margarine or olive oil spread would be my first choices - you would need to experiment to find the best alternative.
With some recipes you can use a liquid oil, like olive oil or rapeseed oil - but try to find a recipe that specifically calls for this as it can affect the texture and flavour of the cake, as well as the balance of liquid to dry ingredients.
Have a read of this website for more information
http://www.baking911.com/cakes/chiffonge...