Why do you use soybean oil in cakes?

1. Flavor: Soybean oil has a relatively neutral flavor, meaning it won't overpower the other flavors in the cake. This makes it a good choice for cakes that are primarily flavored with extracts, spices, or fruit.

2. Cost: Soybean oil is generally inexpensive, making it an affordable option for bakers.

3. Availability: Soybean oil is widely available at most grocery stores, making it easy to find.

4. Texture: Soybean oil helps create a tender and moist cake crumb. It also contributes to the cake's rise by providing a good amount of aeration.

5. Stability: Soybean oil is relatively stable and doesn't easily break down at high temperatures, making it suitable for baking.

6. Nutritional benefits: While soybean oil is primarily used for its baking properties, it does contain some healthy fats, including linoleic acid, an omega-6 fatty acid.

7. Vegan-friendly: Soybean oil is a plant-based oil, making it a good choice for vegan baking.

However, there are also some potential downsides to using soybean oil in cakes:

1. Processing: Some soybean oil is produced using genetically modified soybeans and may be processed with hexane, a chemical solvent. This can be a concern for some consumers.

2. Omega-6 content: While some omega-6 fatty acids are beneficial, consuming too much can contribute to inflammation. Soybean oil is relatively high in omega-6 fatty acids, so moderation is key.

3. Allergic reactions: Some people are allergic to soybeans, so it's important to be aware of this if you have any food allergies.

Overall, soybean oil is a versatile and commonly used oil in cake baking. It offers a good balance of affordability, availability, and baking properties. However, it's essential to consider individual preferences and health concerns when choosing an oil for your baking needs.