![]() To try and find out which fat is best, we pitted Stork against butter in a sponge cake taste test. READ MORE: The complete guide to baking bread What's more, Stork also retails at about half the price of butter. Although butter may win in terms of taste, it can also dry sponge cakes out while margarine is said to keep sponge soft and help achieve an even rise. Many a British grandmother would disagree and even some professional bakers, like Great British Bake Off's Paul Hollywood, admit that Stork is great for baking. It’s a contentious issue – is Stork, a brand of margarine introduced to the UK in 1920, really better for baking than butter? Or was American chef Alice Waters correct when she famously said that everything tastes better with butter? ![]() Could you taste the difference between a cake made with real butter and one made with its margarine rival, Stork?
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