Baking – Swap for Cake Margarine in the U.S.

In the US, to be labeled as margarine, the product must contain 80% fat per the Standard of Identity. The spread simply cannot be called margarine.

However, with a fat content of 70%, it is quite close to a standard margarine, and is likely otherwise the same thing.

Almost all recipes have enough tolerance that you could substitute regular margarine, real butter, or another vegetable oil 1:1. If you want to be more exact, you could approximate pretty closely (for easier math) by just using 3/4 the amount of a 100% fat product like shortening or vegetable oil, or 7/8 as much margarine or butter.

Volume of a 10" cake pan will vary with the wall height (which varies by manufacturer). The 11 cup measure is for a 2" tall pan; if it calls for a taller pan, you might have issues.

As for how to deal with preparing the pan as you can't use parchment would be to butter and flour it; it generally works better than most cooking sprays. If you use a cooking spray, look for a baking specific one -- they have flour in them, so it behaves more like a floured pan when releasing.

You can also make 'cake release', which is a blend of shortening, oil and flour (equal parts by volume) that you can paint onto the nooks and crannies of pans with a pastry brush.

As for the cooking temperature, I would shorten the time before I started checking for it to be done, but I don't know that I would drop the temperature; when you do, you end up with less doming but a denser cake.