Can I substitute oil for shortning in a cake? If so, please show amounts?!
Answers: Yes. It should be an equal replacement, but understand that it could change the texture or flavor of your cake. Shortening generally is hydrogenated vegetable oil. Also "Shortening" is an old reference for fats that are solid at room temperature. This could include lard, butter,and margarine. Generally when a recipe calls for shortening they are referring to a product like Crisco.
yes you can simply substitute the oil for the shortening ie 15 ml shortening = 15 ml oil ie if you melted the shortening how much liquid would there be
You can substitute margarine.
As for oil,I believe you can,in same proportions.A cake is warm enough coming out of the oven for the shortening to be a liquid anyway and the cake hold together.
It may affect mouth feel,but I suspect that's it.
Why use shortening in a cake in the first place...usually it calls for veggie oil.....Shortening for cookies, and pie crusts etc.
Depending on the recipe...for most boxed cake mixes you would use 1/3 cup of oil. For a Butter Recipe Mix you use 1/2 cup.
For reduced fat....use half that and substitue either applesauce, or plum paste (from a can).
I use olive oil for every thing, "Extra Virgin" smokes the least so I use it. I use the same amount if it come out dry use little more next time, I adjust as it is needed. Shortening has slightly higher temperature before it starts smoking, it will taste slightly different but not bad at all, note the taste is an aquiered thing and it come from many ingridients, so people get use to it, if you do not say any thing about the ingridients.
If you give out the reciepie then give the exact reciepie after all they want to duplicate what they have tasted.
Use the same amount of vegetable oil (not olive oil) as you would shortening..