Cake made with oil

I often look in the taste site for cakes made with oil. Today I found a standard cake recipe in an odd cookbook we got secondhand a year or two ago. At the moment we are in an unusual position lately and have more butter than oil or we could have made it and showed you a picture. We deliberately got some butter in case the girls wanted to bake. My youngest is making some jam drop at the moment. (They turned out looking like kolaches, but they look delicious.) We are thinking baking helps our very frugal diet at the moment. I have some advice, don't look at the Taste site for cakes unless you are prepared to buy lots of ingredients and are not hungry!

The recipe comes from The Complete Australian Cookbook. Sometimes these types of books come up on ebay.

We have changed the flours from grams to cups, same with the mls for oil and water.

The cake has variations.

Basic Cake with Oil

240g flour or 1 2/3 cup
250g sugar, or 1 1/3 up
3 eggs, separated
125ml or 1/2 cup oil
125ml or 1/2 cup water
1 teaspoon vanilla essence or other flavouring
3 teaspoon baking powder
1/2 teaspoon salt (just remember Australian cups are bigger, same with tablespoons)

Sift the flour, sugar, baking powder and salt together in a mixing bowl.

Beat the egg yolks, oil and water together well in a bowl, then stir in the vanilla essence.

Add the egg mixture to the dry ingredients and mix thoroughly.

Beat the egg whites in another bowl until stiff but not dry, and fold into the batter.

Turn the batter out into two greased sandwich cake pans, 220mm in diameter, and bake in the oven at 190°C (375°F) for 30 minutes.

Turn out onto a wire cooling rack.


Chocolate cake: Sift 1 1/2 tablespoons cocoa with the dry ingredients

Spice Cake: Sift 1 teaspoon each of ground cinnamon, ground ginger and ground allspice together with the dry ingredients.

Coconut cake: Stir 3 tablespoon desiccated coconut into the batter before adding the egg whites.


Maria said…
I like cakes made with oil.. but also cakes made with sour cream or creme fraiche. I've bought an expensive tub of creme fraiche ($7!!) I think a sour cream cake of sorts is in order (using the creme fraiche in its place).
Linda said…
Years ago I used to have left over sour cream a lot. We don't these days though. But I used to make a cake with the left overs.

I liked the damper we made the other day. It is made with sour cream.

Cheesy Damper

* 1/2 cup FARMERS UNION* Light Sour Cream

* 1 1/4 cups KRAFT* Cheddar Cheese, grated
* 3 cups TIP TOP* Organic Self Raising Flour

Water, + 3/4 cup for damper

# Sift flour and salt together in a large mixing bowl. Add 1 cup cheese. Whisk together water and sour cream. Add to flour, mixing to a sticky dough. Turn onto a lightly floured board. Knead lightly into a round shape.
# Place on a lightly greased baking tray. Using a knife cut a deep cross in the dough. Brush with a little combined sour cream and water, sprinkle with remaining cheese. Bake for 20 to 25 minutes or until damper sounds hollow when tapped.

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