Re above: I ask this simply because when I'm in our house in Turkey I make different types of cakes for the relatives - carrot cake, no problem - they love it, courgette cake etc the same.
However, I find their butter & Margarine white and has a texture of plasticine - really! It's horrendous. Even when I try blending it for a sponge using an electric mixer it always looks curdled - I don't eat cake but I like to take a cake when visiting - a change from the above mentioned cakes would be good.
I understand butter absorbing/ fluffing up when beaten with sugar etc - do you folks have any other tips? My last thought was to try a boiled cake which I have made many times here - but I need to know about oil v butter/marg.
Thanks in advance for any answers.
However, I find their butter & Margarine white and has a texture of plasticine - really! It's horrendous. Even when I try blending it for a sponge using an electric mixer it always looks curdled - I don't eat cake but I like to take a cake when visiting - a change from the above mentioned cakes would be good.

I understand butter absorbing/ fluffing up when beaten with sugar etc - do you folks have any other tips? My last thought was to try a boiled cake which I have made many times here - but I need to know about oil v butter/marg.
Thanks in advance for any answers.
they still charge tho'!
, but in case you missed it, this recipe is linked in the Guardian article and uses oil.