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What's the best spread for baking? |
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#1 |
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Forum Member
Join Date: Jun 2007
Posts: 2,943
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What's the best spread for baking?
In your experience, what's the best alternative to butter for baking a sponge cake in terms of flavour and lightness?
And any special tips for getting a good rise? Cheers! |
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#2 |
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Join Date: Jan 2009
Posts: 256
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Quote:
In your experience, what's the best alternative to butter for baking a sponge cake in terms of flavour and lightness?
And any special tips for getting a good rise? Cheers! For the rise, whip your butter and sugar for ages, lightly fold in your sieved flour. The more you stir your flour the flatter it will be. Its not bread, heh. |
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#3 |
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Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Mary Berry was on Food & Drink the other week and she goes with marge. I guess it's from her growing up when butter was too expensive to use.
Also I don't think that 'margarine' is available anymore so I think she meant a spread like Stork. |
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#4 |
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Join Date: Jun 2007
Posts: 2,943
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Would using a spreadable butter like Lurpak Spreadable be a good 'best of both worlds' solution?
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#5 |
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Join Date: Jan 2009
Posts: 256
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Quote:
Would using a spreadable butter like Lurpak Spreadable be a good 'best of both worlds' solution?
Are you wanting lower calorie? |
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#6 |
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Join Date: Mar 2007
Posts: 13,059
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I've said before on these boards (and people thought I was weird!) but I always use Bertolli. It makes really light cakes and you can't taste it.
Not that I'm deluding myself that it makes the cakes healthy in any way! |
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#7 |
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Join Date: Jun 2007
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Quote:
Are you wanting lower calorie? |
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#8 |
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Join Date: Aug 2009
Location: Aberdeenshire
Posts: 15,471
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Always use Stork if I don't use butter, and it gives very good results.
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#9 |
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Join Date: Jun 2007
Posts: 2,943
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Thanks for your help Seasidelady, EvilClive and others!
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#10 |
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Join Date: Sep 2011
Location: Sarf London
Posts: 13,302
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I don't use butter in a sponge....
Just flour, eggs and sugar. That's really light. |
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#11 |
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Join Date: Jun 2007
Posts: 2,943
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Quote:
I don't use butter in a sponge....
Just flour, eggs and sugar. That's really light.
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#12 |
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Join Date: Apr 2009
Posts: 1,653
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I tend to use Stork if not using butter when baking.
Although I have been using Aldi's spread (Beautifully Buttery or something along those lines) when doing condensed milk cupcakes recently and they have turned out ok but Stork is my preference especially for sponges etc. |
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#13 |
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Join Date: Sep 2011
Location: Sarf London
Posts: 13,302
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Quote:
Don't apply for the Great British Bake-off!
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#14 |
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Join Date: Sep 2011
Posts: 1,421
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I usually always think of Stork when I think about a spread for baking. Whether its the 'best' option or not I'm not sure. But Going by this thread, it seems to be a popular choice! Quote:
It makes the lightest sponge cakes going.
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#15 |
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Join Date: Mar 2011
Posts: 6,331
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Quote:
I usually always think of Stork when I think about a spread for baking. Whether its the 'best' option or not I'm not sure. But Going by this thread, it seems to be a popular choice!
How do you make cakes without butter? Do you just follow the recipe and leave out the butter, or is it made another way? http://www.bbcgoodfood.com/furs/imag...468_medium.jpg Ingredients 4 large eggs 179g castor sugar 56g plain flour 35g cornflour 1 level teaspoon baking powder Method 1.Preheat oven to 165C/fan, 185C, 350-375F. Line 2 X 8 inch sponge tins 2. Seive the flour, baking powder and cornflour together. 3. Seperate eggs and whisk egg whites until stiff. 4. Whisk in sugar. 5. Whish egg yolks and then add them to the whites, whisk altogether. 6. Fold in flour, cornflour and baking powder and divide between the 2 tins |
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#16 |
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Join Date: Sep 2011
Location: Sarf London
Posts: 13,302
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I use 3oz caster sugar, 3 oz self raising flour and 2 eggs. And pretty much do it as above. Cooks at gas mark 5 store about 18 minutes. Total time start to finish is about 25 minutes from the cupboard to done.
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#17 |
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Join Date: Jun 2004
Location: London
Posts: 5,415
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I think Mary Berry suggests a baking spread rather than marge i.e. Stork http://www.bakewithstork.com/Baking-...Best-for-Cakes
but it's mainly because it's trickier getting butter that soft for mixing She does have one good tip if you are using butter and that is to cut your butter into large chunks and leave it in tepid water for a few mins, then fish them out and dry them - it's a quick way of making it soft and squidgy ready for mixing. |
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#18 |
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Join Date: May 2011
Location: South-East England
Posts: 645
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Sainsbury's have their own Soft Spread which says on the front "perfect for cooking and baking". I used that the other week to make a cake and it came out really lovely.
I always use butter but the recipe I was following used soft spread, so that's the first time I had used it in a cake before. Is it possible to always use soft spread instead of butter in a cake? How about when making buttercream, or should butter always be used for that? |
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#19 |
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Join Date: Jul 2003
Location: Fylde Coast
Posts: 8,103
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Quote:
I think Mary Berry suggests a baking spread rather than marge i.e. Stork http://www.bakewithstork.com/Baking-...Best-for-Cakes
but it's mainly because it's trickier getting butter that soft for mixing She does have one good tip if you are using butter and that is to cut your butter into large chunks and leave it in tepid water for a few mins, then fish them out and dry them - it's a quick way of making it soft and squidgy ready for mixing.
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#20 |
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Forum Member
Join Date: Sep 2005
Posts: 404
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I've been using Sainsbury's " Butterlicious "
I always use Delia's "all in one" recipe, which includes a teaspoon of baking powder, and the results are always lovely and light. |
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#21 |
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Forum Member
Join Date: Jun 2004
Location: London
Posts: 5,415
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Don't keep your sponge cake in the fridge - something I learnt to my cost!
It makes it go all dry and hard. |
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#22 |
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Forum Member
Join Date: Oct 2007
Posts: 1,382
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Quote:
Mary Berry's fatless sponge
http://www.bbcgoodfood.com/furs/imag...468_medium.jpg Ingredients 4 large eggs 179g castor sugar 56g plain flour 35g cornflour 1 level teaspoon baking powder Method 1.Preheat oven to 165C/fan, 185C, 350-375F. Line 2 X 8 inch sponge tins 2. Seive the flour, baking powder and cornflour together. 3. Seperate eggs and whisk egg whites until stiff. 4. Whisk in sugar. 5. Whish egg yolks and then add them to the whites, whisk altogether. 6. Fold in flour, cornflour and baking powder and divide between the 2 tins |
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#23 |
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Forum Member
Join Date: Mar 2007
Posts: 13,059
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Quote:
Sainsbury's have their own Soft Spread which says on the front "perfect for cooking and baking". I used that the other week to make a cake and it came out really lovely.
I always use butter but the recipe I was following used soft spread, so that's the first time I had used it in a cake before. Is it possible to always use soft spread instead of butter in a cake? How about when making buttercream, or should butter always be used for that? |
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#24 |
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Forum Member
Join Date: Sep 2007
Location: Lost
Posts: 12,640
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Quote:
Fatless sponges need to be eaten within 24 hours of making.
I still buy block Stork for baking. Especially for pastry. |
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#25 |
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Forum Member
Join Date: May 2011
Location: South-East England
Posts: 645
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Quote:
I always use Stork for buttercream. The only time I've ever used butter, I wanted to be sick cause it was just too rich! All my work colleagues say they prefer it with the spread because of that.
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