To substitute butter with vegetable oil in a cake recipe, you can use a 1:1 ratio by weight. Here's how you can do it:
Determine the weight of butter required in the recipe. Let's say the recipe calls for 200 grams of butter.
Use the same weight of vegetable oil as a substitute. In this case, you would use 200 grams of vegetable oil.
Measure the vegetable oil accurately using a kitchen scale to ensure the correct substitution.
When adding the vegetable oil to the cake batter, you can directly pour it into the batter in the same manner as you would with melted butter. Be sure to mix it well with the other ingredients to evenly distribute the oil throughout the batter.
It's important to note that while butter adds flavor and richness to a cake, substituting it with vegetable oil will result in a slightly different texture and taste. The cake may be moister and have a lighter texture compared to when using butter. Additionally, the flavor profile may be slightly different. However, vegetable oil can still yield delicious results in a sponge cake.
Remember to choose a neutral-flavored vegetable oil, such as canola oil or sunflower oil, to avoid any unwanted flavors in the finished cake.