Baking with Stork instead of Butter

Butter definitely better for flavour

I always use Stork in a tub . I have done so for the 40 years I have been married.
My husband bakes too and both our cakes turn out beautifully every single time. They taste delicious and are a perfect texture.
We are always being asked to bake for events , parties , friends etc ..
I should add that we use the traditional method of weighing. That is taking the weight of the eggs ( in their shells ) and using the same weight of flour, caster sugar and margarine.
We used to have an old set of balance scales and used the eggs as the counter balance.
Now we use a digital scale and just weigh the eggs in a bowl .
One eggis usually about 60g ( ie roughly 2 ounces in old money )

Candelle Yes please to those two recipes using oil! Can you post them on here?

I use salted butter in every thing I bake, nice contrast between salt and sweet.

Not to everyone’s taste I know.

I use Aldi’s Perfect for Cakes. And it is. Butter, though, for brownies and scones.

I use margarine or stork for my cakes never butter had no complaints.

I only ever use butter, never buy margarine of any type. I don’t eat any processed foods at all. You can’t beat the taste of butter.

Margarine is an artificial product that didn’t even exist until just 150 years ago (which really isn’t that long when you compare it to the thousands of years that butter has been around for.) Even the margarines that claim to be “made from natural ingredients” aren’t really natural at all once they have been so heavily processed and heated at high temperatures that the oils have oxidized (which will actually contribute to inflammation in the body, rather than being “heart healthy.”)

I bake a lot & I always use Stork in my cakes- I use the soft one not the hard. It is great. I only use butter for shortbread.

Ever since I baked my first cake I have been horrified at the amount of sugar and fat in just about everything, so I rarely bake anything nowadays. Consequently I am so bad that it usually turns out a disaster!,

I use soft Stork for spongy cakes and block Stork for vegan recipes- pastry, flapjack and crumble.

I always use soft stork for cakes and butter for pastry

Oh and sometimes yogurt in sponges nice and light.