Vegetable oil
A neutral, flavourless fat. Keeps baked goods moist longer than butter because it stays liquid at room temperature. Great in chocolate cake and carrot cake where you want moisture without a buttery flavour.
Used for
- cakes
- quick breads
- muffins
- cookies
In the kitchen
- mix into batter
- grease pans
Picking it at the store
- Any neutral oil works: canola, sunflower, or generic vegetable blend
- Avoid olive oil in sweet baking — the flavour intrudes
Related terms
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