Guest guest Posted September 11, 2009 Report Share Posted September 11, 2009 Mimi, Yes, i've use coconut oil in baking. I use the virgin expeller pressed oil from wildernessfamilynaturals.com which has no taste at all. I use the same measure as the recipe requires, however, i separate egg whites and put 1/4 tsp of cream of tartar and beat it using mixer at highest speed until it is really fluffy and stiff. Then i set it aside, blend all other ingredients together until well mixed. I add the well beaten egg white to the flour mixture and use spatula and manually blend/mix from bottom to top turning bowl counterclockwise as i do it until no egg white clumps are visible. Then pour into baking pan, cover with foil leaving room for cake to rise. In my experience, the cake takes longer to bake using this method. but the cake comes out a little lighter/spongy. But still comes out nice. I use this same oil for cooking. Melly Quote Link to comment Share on other sites More sharing options...
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