Shortening in cakes

Andy Birkenhead

10-09-2014

I come across many American cake recipes, but most of them include shortening (up to half a cup)
Isn't this just fat ? Like Lard ?
That doesn't sound too nice to eat.
Can I leave it out or substitute it for something else ?
I found this one today.
http://insidebrucrewlife.com/2012/09...ampaign=buffer

epicurian

10-09-2014

Shortening usually refers to Crisco, which, like Trex, is vegetable fat. It gives a lighter texture in baked goods, but obviously lacks the flavour of butter. Substituting butter or margarine is fine.

kate36

14-09-2014

Originally Posted by epicurian:
“Shortening usually refers to Crisco, which, like Trex, is vegetable fat. It gives a lighter texture in baked goods, but obviously lacks the flavour of butter. Substituting butter or margarine is fine.”

hasn't that got a really bad press for the whole trans fat debacle?

http://www.restricttransfat.ca/baking.html

looking around the web, you may be able to get 'trans fat' free shortening
i just stick to fresh butter and have a smaller piece!!

Andy Birkenhead

14-09-2014

Originally Posted by kate36:
“hasn't that got a really bad press for the whole trans fat debacle?

http://www.restricttransfat.ca/baking.html

looking around the web, you may be able to get 'trans fat' free shortening
i just stick to fresh butter and have a smaller piece!!”

A SMALLER PIECE ??