Choosing Fats for Cakes
In our Cookery School Video above, Delia explains one of the most important cake making ingredients.
You can make cakes with different kinds of fat. There's block butter, which was most commonly used, but it's hard and a real pain waiting for it to soften. Whipped fat is suitable for vegetarians, and because its soft you can whip up everything together in the bowl together. It makes a light cake, but lacks the wonderful flavour of butter. We think the very best option is spreadable butter which contains pure butter, with a little bit of oil added, so you get the butter flavour. The oil also gives the cake extra moistness, and the best news, it can be used instantly without having to remember to take it out of the fridge.