Topic: fat substitute
is there any substitute for butter or any fat in baking. fat has an important part of keeping the cake more tender, is this can be achieved by applesauce? or any other alternatives
Last edited by dhanush (15-05-2011 21:58:27)
Re: fat substitute
When I bake for my kids I replace some of the butter with baby fruit puree , As they are naturally sweet , I put less sugar as well . It does change the texture of the cake slightly but they have never noticed the difference. But if the cake is for an occasion or somebody else I wouldn't recommend it .
Re: fat substitute
last week, i have made a coclate sponge cake by just using hellmans extra light mayyonise and using only lightly beaten fluffy egg white. The cake is very spongy nad very soft and nice nexture and tender. i wonder if anyone has similar experience as me... i didn't imagine the extra light would work. but it did actually.
Re: fat substitute
I have a book called Secrets of Low-Fat Baking which suggests using prune butter (essentially just prunes blended) can be substituted for butter. I can't remember exactly how much to substitute but if you're interested, PM me and I can find out for you.
Its a genius book. 
Re: fat substitute
could u post the exact amount of quantit of butter substitute, does aplesacue also works??
Re: fat substitute
I once read in a magazine that instead of butter you could spread a ripe and mashed avocado on your toast, i am not sure if you can use it in baking though.
Re: fat substitute
I made some yummy cupcakes using oil and courgette instead of butter. It was a recipe from Cook Yourself Thin (channel 4).
Re: fat substitute
I once made a cake without any butter, completely by accident! It tasted fantastic but I couldn't work out why the texture was so different from normal, until I found the dish of weighed out butter which my 3 year old had helpfully carried to the playroom. I can't remember which recipe it was but it had plenty of eggs in which I suppose must have helped, and it was a 'chuck it all in the mixer' cake, hence no creaming of butter and sugar at the start. It was for a tea party with friends who were all very complimentary about it, even when i owned up to the butter disaster. In fact because it was so low fat they all came back for a 2nd slice so it can't have been too bad!