Baking with Stork instead of Butter

Mary Berry recommends the soft Stork for Baking, which is easy for all-in-one cake mixing. I can't tell the difference between that and butter in the results.

www.bbc.co.uk/food/recipes/easiest_ever_banana_cake_42108

Banana cake with oil.
My banana cakes always sunk in the middle and were heavy before I tried this recipe.

I always use butter.

I never use anything but Stork for cakes.

I use butter now but Stork was the go to for cakes in the past. Probably done the now AC no good at all! Stork tub soft marg will make a good sponge cake.

Grandmabatty

I use butter. I always used Stork in the past until I read that margerine was one genetic step away from plastic! I use spreadable butter for cakes and block butter for biscuits, pancakes etc

Just to correct the misinformation. Margarine is made from vegetable oils and water. No relation to plastic at all.

Saying that I don’t use it though I do use spreads (that is any product made from vegetable oil, water and butter) such as Lurpak spreadable.

If it spreads straight from the fridge it’s not butter!

Give me pure butter every time but OH likes the spreadable butter/margarine.

I usually use butter but sometimes use an oil eg sunflower or rapeseed oil for such cakes as banana and sultana bread which works well.

I used to use Stork years ago and it did give good results but I avoid hydrogenated fats or anything with palm oil now.

I use butter. I always used Stork in the past until I read that margerine was one genetic step away from plastic! I use spreadable butter for cakes and block butter for biscuits, pancakes etc

why would you want to use stork rather than unsalted butter.
flora is the wrong viscosity, it is too runny.
something able to be cut/sliced at room temperature is better.

My Mum always used Stork, I bought a tub once and inadvertently left it in the car in the sunny airport car park, when we went on holiday, when I got back and opened it it still looked pristine.
I wondered what on Earth went into it to make it that way, nothing natural I assume.
So it’s butter for me every time, not something that’s been processed with chemicals so much that it never goes off.

Haven’t used Stork for years.

I use either Flora or similar, or butter, depending on how extravagant I feel.

Not checked lately, but Stork was no cheaper than spreads.

Mary Berry always spoke about using ‘baking spread’, so I assumed, maybe wrongly, that wasn’t Stork, as I always think of it as margarine.