Can I substitute sunflower/safflower oil for the canola oil in this recipe? Would sunflower oil make the cake taste better or worse?
Recipe question for:
Moist and Light Yellow Cake
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Sunflower and safflower are both good substitutes for canola for the purpose, assuming they are the typical refined versions commonly available at most grocery stores. You shouldn't be able to taste the difference over the other flavors in the cake with any such oil except maybe corn.
In my opinion, any oil would make a good substitution for canola for most purposes. That stuff is nasty (smells like fish) when heated and it's one of the lowest saturated oils available. Low saturation = affinity for oxygen = short shelf life + rancidity = free radicals = cancer.