Greasing baking pans with olive oil?

Does substituting butter or shortening with olive oil change the taste of the cake? I just use it to prevent the cake from sticking to the pan, but I'm curious if it makes the cake taste worse.Greasing baking pans with olive oil?
i personally would not do that, because olive oil does have a distinct taste... i use pam instead - i hope your cake doesnt turn out funky tasting





and to the girl above me, are you crazy or what? butter is more healthy than olive oil, what planet are you onGreasing baking pans with olive oil?
if you check the NUTRITION facts of butter and olive oil, it shows that butter has less calories. overall, it is better for you...maybe you should check the labels sometimes... Report Abuse

You want to use the extra virgin type, but no, it won't cahnge the flavor due to the small amount you are using. And even though butter is easier for your body to digest, it is not better for you. Pam works well, but it contains alcohol, so it CAN change the taste a little. The best rule of thumb is to spray it and wipe it with a napkin to remove the excess. Same with the olive oil.
I only think it makes a difference in taste if you are using a strong flavoured olive oil, or if you are making a light cake like sponge or angel food cake. hardier cakes can handle it. I even make a cake with olive oil and yoghurt, it's delicious!
no it tastes the same
You should never use olive oil to grease a baking pan to bake cakes, it affects the taste of the cake.
Hi,


If use only to prevent cake from sticking to the pan, this will not change the taste or flavor of the cake. But Olive Oil has got a different vecosity and it will not give you the similar result from that of butter or shortening. They all have different melting point and vecosity to withstand heat.





You can try and let me know..





Darron
doesn't change the taste of the cake at all...actually butter is healthier that olive oil, so it is not a bad idea to at least try it. I, myself, use pam spray and it works just as well as butter and olive oil.
Okay, to clear up a couple of comments here from other answers.. First, butter is in no way healtier for you than olive oil!





A tablespoon of olive oil contains 14 grams of fat, and no cholesterol. Seventy seven percent (77%) of the fat in olive oil is monounsaturated, and nine percent (9%) is polyunsaturated fat; fourteen percent (14%) is vegetable-derived saturated fat.





A tablespoon of ordinary butter contains twelve grams of fat, of which 8 grams (66%) are saturated fat. In addition, a serving of butter contains 33 mgs of cholesterol.





It is the saturated fats and cholesterol that are bad for you and lead to high cholesterol levels and heart disease.





As for replacing butter with olive oil, you certainly can, but I wouldn't generally advise it, and here's why:





Extra virgin olive oil has a buttery taste, so if you're going to replace butter, you should use extra virgin olive oil. However, ';ordinary olive oil'; (which is actually a blended oil product) has very little taste, so if you don't want the oil to flavour your food, you should use that. But the fact remains that when you cook with olive oil, most of the taste disappears. According to celebrity chef Gino d'Acampo (he's Italian, so he should know, I suppose) don't use olive oil for cooking. Use vegetable oils for cooking, and olive oils for dressing.





Olive oil is considerably more expensive than vegetable oils, butter or margarine. So unless you have a food allergy or some other specific reason for wanting to use it, it would be a pretty pointless exercise.





With regards to greasing cake tins, I always line mine to avoid the cake becoming greasy. Lightly coat the pan with butter/margarine/oil or whatever you're going to use, then line with greaseproof paper or baking parchment (both readily available in grocery stores, in with the tin foil and cling film). As described by someone else with the tin foil method, the paper will simply pull away from the edge of the cake when you've removed it from the tin.
The amount of oil you'd use shouldn't affect the taste at all. The only cake I can think of off hand that might be affected is angel food.
Not sure about that, but I wouldn't think that there'd be a real difference in taste unless you use a lot of it.





Another tip:





You could use aluminum foil in place of both. Just line the baking pan and be sure there is no breakage in the foil before you pour the batter in. Remove the cake from the pan by the edges of the foil and allow the cake to cool completely before flipping it upside down (I place it on a wooden cutting board, but you can use any surface), then peel the foil off carefully.





It's a very simple strategy that leaves no mess or residue, and it works great for me.