In the baking world, butter has a far better reputation than its greyer industrial cousin – margarine. Butter is pretty fabulous, but Stork baking margarine is the magic producing some of the best cakes I’ve ever made – light, fluffy, well-risen and delicious.
But still…it’s margarine. No self-respecting foodie uses margarine surely??
Thus torn betweeen my desire to make wonderful cakes, and my ethos of only using natural ingredients, I thought it was about time I did a direct comparison betwen the two, to see if the difference was really that marked.
I made up two single-egg-victoria sponge batters: one using Stork baking spread, and the other using Président Unsalted butter. They turned out surprisingly different.
In the image above, you can see that the cake on the left is darker in colour. Texturally, it made for a crisper crunchier top. The sponge on the right is not only paler, but also rose better, with a softer, more open crumb.
But which cake used which baking fat?
The darker cake is made from butter. The lighter one – Stork. Did you guess correctly?