Vegetable oil olive, coconut etc.), and it is preferred by most "health-food" customers in the United States and in Europe. There are several different types of mechanical extraction. Expeller-pressing extraction is common, though the screw press, ram press, and ghani (powered mortar and pestle) are also used. Oilseed presses are commonly used in developing countries, among people for whom other extraction methods would be prohibitively expensive; the ghani is primarily used in India. The amount of oil extracted using these methods varies widely, as shown in the following table for extracting mowrah butter in India: The processing of vegetable oil in commercial
Chiffon cake Chiffon cake A chiffon cake is a very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavorings. Its distinctive feature is that its recipe uses vegetable oil instead of the traditional fat that is solid at room temperature, such as butter or shortening. However, this makes it more difficult to directly beat air into the batter. Therefore, chiffon cakes, like angel cakes and other foam cakes, achieve a fluffy texture by having egg whites beaten separately until stiff and then folded into the cake batter before baking. Its aeration properties rely on both the quality of