Oil
Posted: 18 April 2013 11:03 PM   [ Ignore ]
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Hi all

I am new to this forum.

I just bought Rose Levy Beranbaum’s book, Rose’s Heavenly Cakes. I came across a butter cake recipe - chocolate layer cake with caramel ganache. This recipe includes 2 tbsp canola oil For this recipe, RLB mentions “the small addition of oil results in a higher cake layer with a fine moister crumb”.

I know oil makes a cake tender and moist. Does oil also make a cake rise higher?

Thanks

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Posted: 19 April 2013 09:04 AM   [ Ignore ]   [ # 1 ]
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sylgg - 19 April 2013 02:03 AM

Does oil also make a cake rise higher?

Depends.  If you just add the oil, the increase in fat will make the cake denser and more tender (could make it fall if you add enough).  But if you substitute the oil for butter (keeping in mind that butter is only 81% fat), it will allow the cake to rise a little higher because oil is less saturated and exhibits less emulsification/compression of the crumb. 

Welcome!

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Posted: 19 April 2013 11:48 AM   [ Ignore ]   [ # 2 ]
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Julie, thank you.  I was looking forward to an explanation. 
Sylgg, thank you for posting the question.  I did not realize or remember there was oil in that cake.  I will be checking it out!!

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So many recipes - so little time.

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