Salad oil is the most suitable when making cakes. Corn oil has obvious taste, and the cake made will also have the taste of corn oil, while salad oil is colorless and tasteless, which will not affect the milk taste of the cake. Salad oil can also promote the puffing of flour, increase the size of the cake, and its emulsifying properties can lock in more water, making the taste of the cake softer and more delicate.

Do you use salad oil or corn oil to make cakes?

In the process of making cakes, some edible oils such as butter are added, and each edible oil has its own characteristics. Generally speaking, salad oil, corn oil and peanut oil are the most commonly used oils for making cakes, among which salad oil is the most suitable and widely used. If there is no salad oil, you can use corn oil instead.

Salad oil is colorless and tasteless. When it is added to the cake, it will help the batter swell and increase the size of the cake. Salad oil also has emulsifying effect, which can make gluten more tender and lock the moisture in flour. The cake with salad oil tastes pure, silky and delicate.

Although other edible oils such as corn oil and peanut oil can also make the cake taste delicate and help the flour to swell, they have obvious corn flavor and peanut flavor, which will affect the milk flavor of the cake. So salad oil is the best choice when making cakes, followed by corn oil or peanut oil.