Why put sunflower oil when baking a cake?

There are several reasons why sunflower oil is often used in baking cakes:

1. Tender crumb: Sunflower oil helps create a moist and tender cake crumb. It contains higher levels of monounsaturated fats compared to other common baking oils like vegetable oil or canola oil, which can contribute to a softer texture.

2. Rich flavor: Sunflower oil has a neutral flavor that doesn't overpower the other ingredients in a cake recipe. This makes it a versatile choice that can be used in various cake flavors without interfering with the desired taste.

3. Healthier choice: Compared to butter or shortening, sunflower oil is a healthier alternative for cakes. It contains no cholesterol and is lower in saturated fat. This allows bakers to create cakes that are not only delicious but also more nutritious.

4. Longer shelf life: Cakes made with sunflower oil tend to have a longer shelf life compared to those made with butter or other solid fats. Sunflower oil helps keep the cake moist and prevents it from drying out as quickly.

5. Emulsification: Sunflower oil acts as an emulsifier in cake batter, helping to bind together ingredients like water and fats that wouldn't normally mix well. This contributes to a smooth and well-blended cake batter.

6. Leavening: When sunflower oil is combined with baking powder or baking soda, it helps create a leavening effect in the cake batter. This reaction releases carbon dioxide gas, which causes the cake to rise and become fluffy.

Overall, sunflower oil is a popular choice for baking cakes due to its neutral flavor, health benefits, ability to create a tender crumb, and its emulsifying and leavening properties.