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I have always used margarine for sponges, usually Stork and prefer it to butter.
In my opinion, butter can leave a greasy aftertaste.
I do use butter for other types of baking. If anybody can tell me how to stop this happening I might switch to butter.
Answers
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The greasy after taste may be caused by baking at too high a heat, using butter requires a gentler and slower approach. Also if you are in the habit of keeping cake in the fridge this will alter the texture.