using cooking oil in making cake

hi! i have made cakes using cooking mostly for sponge cakes. but i suggest that you use what is asked in the recipe to have a good result. butter makes the cakes tastier but for sponge cakes i think it will make it dense. it is suppose to be fluffy.also, if the recipe asked for melted, melt it, if softened, softened it but not melted. you have to follow what is asked coz baking has to be exact. it's not like cooking that you can add a salt to add more taste. maybe you can try this recipe using a cooking oil in a separate bowl mix 1 c. cake flour, 1 1/2 tsp. baking powder, 1/4 tsp, salt, 1/4 c. sugar. then add the 1/4c. cooking oil, 1 tsp. vanilla or lemon flavoring or butter flavor of wilton, 6 Tbsp water and 4 eggyolks. separate bowl 4 eggwhites, beat until stiff add 1/4 cup sugar until stiff, ok? then fold in your batter. put it in 2 8 inch round pan bake it for 30-40 minutes. in making chiffon cake after taking out of the oven you have to remove it right away from the pan because it will shrink. happy baking

I think normally using of cooking Oil instead of Butter and Margarine will make your cake less tasty. I have made many cake and I did not use any cooking Oil. I always use butter and Margarine for a tasty cake.