Baking: Info & Tips
Canola oil is light, clear and has a mild flavor that does not interfere with the taste of baked goods. It blends easily with other ingredients to produce a moist product with soft texture. In addition, by replacing other solid fats with canola oil, recipes are not only lower in trans and saturated fat, but in their total fat content as well. These are great reasons for cooking and baking with canola oil!
Mini Pumpkin and Date Nut Cakes with Maple Glaze: These bite-sized cakes explode with fall ingredients like cinnamon, nutmeg, maple syrup and pumpkin.
Chiffon Celebration Cake:Recipe developed at The Culinary Institute of America by Chef Instructor Brenda La Noue.
Mini Pear Ginger Cheesecakes with Gingersnap Crust: These individual cheesecakes are a healthier twist on the classic dessert with dried pears, gingersnaps and canola oil.
Canola Oil Change Chart for Baking
Reduce trans and saturated fats in your baking by replacing the solid fat or melted solid fat to liquid canola oil. Not only will you reduce the total fat by up to 25 percent but also you will replace the solid fat with liquid canola oil, which is lower in saturated fats and contains no trans fat. Use this chart to help you convert your recipes.
Note: This conversion works well for most baked goods, in fact, it makes most baked goods moister with a softer texture. For baked goods like cookies that use solid fat as a leavener; this conversion will not work well.
Other helpful sources.
Baking911.com: Sarah Phillips gives detailed info, tips, techniques and recipes to improve your baking! She is a fan of canola oil, especially for baking.