Is Stork margarine good for baking cakes? (2024)

Is Stork margarine good for baking cakes?

Many a British grandmother would disagree and even some professional bakers, like Great British Bake Off's Paul Hollywood, admit that Stork is great for baking. Although butter may win in terms of taste, it can also dry sponge cakes out while margarine is said to keep sponge soft and help achieve an even rise.

Great margarine for cake baking

Great for a victoria sponge cake, also makes perfect lemon butter icing for filling, and freezes so you can use just what you want.

High quality and high fat margarine can actually produce a lighter cake with a better rise than butter can – butter can also make sponge cakes a bit too rich. We have tried both butter and margaine in our sponge cakes and found everytime that margarine was far superior on taste, texture and the rise of the cake.

Many bakers believe that using spread or margarine makes a lighter sponge than butter so using Stork will help you to get the best results...

Among these is Bakers Supreme Cake Margarine, developed as a softer cake margarine that gives good, stable aeration and great flavour, offering full flexibility across all bakery applications. Advantages include: A full butter taste to both baked and unbaked products.

The stork is now changed to a vegan formula. Do you add replace some of it with butter & if so how much in proportion wise?

Created for bakers, Stork Spread 250g has just the right fat content to help you achieve the perfect fluffy, moist sponge. Stork is a healthier option for you and your family as it contains 50% less saturated fat than butter.

Best American-Style Butter: Cabot

This slightly higher amount of water (compared to European-style butter) steams in the heat of the oven, puffing up flaky pie crusts, plush cakes, and crispy-edged cookies, making them light, fluffy, and tender.

It's one thing to spread a little margarine on a piece of toast or melt some to pour over popcorn. But when you're baking, butter triumphs over margarine every time. For cakes, cookies, and pastries, butter (unsalted, that is) provides richer flavor.

For baking purposes, the Test Kitchen recommends using unsalted butter so you can better control the amount of salt that goes into the recipe.

Why not to use Stork for buttercream?

Stork has a much lower fat content than butter, and it also has a high oil content. This makes it quite an unstable ingredient to use in buttercream, and the margarine spread can also split when colours and flavourings are added.

It differs from other cakes because it uses no butter. Its aerated texture comes from whipped egg white. Angel food cake originated in the United States and first became popular in the late 19th century. It gained its unique reputation along with its name due to its light and fluffy texture.

Silicone-coated baking paper (parchment) is the cake baker's best friend. Line the bottom of your pan with nonstick parchment, then coat the pan's sides with nonstick pan spray.

In baking, melted margarine could work in recipes that call for melted butter, but in recipes that call for softened butter, swapping in tub margarine may change the texture; for example, cakes will be less tender, and cookies will generally spread out more and be less crisp.

Margarine can be used as a substitute for butter, and it is particularly useful in baking, since it gives baked goods a softer texture than butter, which some people prefer.

Becel^® Buttery Taste* behaves just like any full fat margarine and butter, some degree of splattering will occur because it contains water.

If you're not familiar with Stork, it's a vegetable oil-based margarine. The baking block is vegan, though there is milk in the baking spread. Margarines are often favoured for bringing a light and fluffy quality to cakes, and are usually around half the price of butter.

Stork is a brand of margarine spread manufactured primarily from palm oil and water, owned by Upfield, except in southern Africa, where it is owned by the Remgro subsidiary Siqalo Foods.

Yes! Stork baking block can be used 1:1 in any recipe that calls for butter. Stork baking spread can be used 1:1 in any recipe that calls for margarine.

Stork, as mentioned by another poster is margarine, while Crisco is, I think, a vegetarian equivalent of lard.

What is the best fat for cakes?

Butter is the favoured fat to use in cakes and bakes and we use unsalted butter for all of our cakes in the bakeries. It is made from churned cream, a process that separates the butterfat from the buttermilk.

"I often use Cabot unsalted butter, but there are many good brands of butters available," she shared on the Ask Ina section of the Barefoot Contessa blog. Cabot brand butter, however, isn't the only type of butter she uses.

Unsalted butter is Stewart's go-to fat for her pie crusts because, as she explained to Food & Wine, it allows the baker to have more control over the amount of salt in the recipe.

Many modern-day bakers tend to prefer the taste of butter, but margarine can be useful to keep baked goods soft, while shortening creates a lovely flaky and light quality.

Many professional bakers turn to simple syrup (made from equal parts water and granulated sugar heated and stirred until the sugar dissolves, then set aside to cool) to help keep cakes moist until they are assembled and iced.

As the ingredients are mixed, an emulsion of fat and water is created. This emulsion is essential for creating stability in the dough. It allows for steam and carbon dioxide to be trapped in the batter as it is bakes, which causes your cake to rise.

Perfectly blended for cakes and icing. Makes light and fluffy cakes with a buttery taste and creamy, rich, smooth icing. Also great for flapjacks, muffins and brownies.

Great for baking light, fluffy cakes, marvellous muffins, beautiful brownies and many die delicious bakes. Since 1920 stork has been the secret ingredient of great bakers. For light, fluffy cakes, rich fabulous bakes, delicious flapjacks, beautiful brownies & much much more. Stork is a registered trademark.

If the butter is too cold for the cake, it can make the cake mixture a little lumpy. I usually use room temperature unsalted butter (the kind you get in foil), or Stork for cake sponges. Either work absolutely fantastically! However, for the buttercream, you must NOT use Stork.

Why is it called Devil's food cake?

Finally, devil's food cake came about during a time when food that was spicy, rich, or dark was described as deviled, like deviled ham and deviled eggs. Devil's food cake differs from a standard chocolate cake in two ways. First, it uses more baking soda than typical chocolate cake.

The truth is, Devil's food cake is richer, darker, and fluffier thanks to the use of cocoa powder and a bit extra baking soda. The extra baking soda in a Devil's food cake increases the baked good's pH level, which adds more bubbles during the baking process.

Angel food cake is one-of-a-kind, and no other cake recipe matches its super fluffy, airy texture. Though it's a type of sponge cake, it differs from other popular recipes because it's traditionally made using no butter or oil in the batter. Instead, beaten egg whites are the secret to its ultra-light texture.

There's nothing to stop you from using Stork for buttercream in place of butter. In fact, it is a perfectly good substitute if you need a gluten-free, lactose-free, vegetarian/vegan-friendly cake or batch of cakes.

Stork Country Spread is a 40% Fat spread and can be used as a spread or all your cooking and baking needs.