Different Oil For Yogurt Pot Cake

Our answer

Nigella's Yogurt Pot Cake (from NIGELLISSIMA) is a vanilla sponge cake baked in a round savarin tin. The ring shape gives the cake its Italian name "ciambella". The ingredients can be measured out in volume by using a 150ml yogurt pot, though for ease Nigella's recipe is set out in regular measurements.

The ingredients include vegetable oil and you could use coconut oil as an alternative. However vegetable oil is liquid at room temperature and coconut oil can sometimes still be solid at room temperature. Coconut oil usually turns from solid to liquid at around 24C (76F), this is warm room temperature so you need to make sure that the oil is left for a while in this type of temperature so that it turns liquid. If you need to heat the oil to make it liquid then make sure that it cools slightly and is only slightly warm, but not hot, before you use it. Also make sure that all of the other ingredients are a similar temperature, especially the yogurt and the eggs. If you try to make a cake batter from ingredients that are both hot and cold then it can affect the finished texture of the cake.