If corn oil is not available when making cakes, you can use salad oil instead. The reason is that neither corn oil nor salad oil has a special fragrance or a particularly bright color. Neither will destroy the taste of the food itself, and The finished cake will have a light fragrance.

Corn oil is refined on the basis of corn refined oil through dephosphorization, deacidification, degumming, decolorization, deodorization and dewaxing. It has the characteristics of clear and transparent, fragrant and high smoke point; and Salad oil also has the characteristics of clear and transparent, odorless, sweet taste and good taste. Therefore, if there is no corn oil when making cakes, you can use salad oil instead. In addition, if there is no corn oil, you can also use olive oil or soybean oil.

When making cakes, corn oil is not available but the oils that cannot be used instead are peanut oil and rapeseed oil.

1. Peanut oil

Because peanut oil has a relatively high density, it is not easy to stir evenly with other materials, and it is easy to precipitate.

2. Rapeseed oil

Because rapeseed oil has a distinct smell, using rapeseed oil will destroy the taste of the cake itself.