You mentioned creaming oil and sugar, and that is what I need help with. I have a recipe for a chocolate cake that uses oil as its only shortening. I bake them in a convection oven (My sister owns a restaurant and I started baking to give her a hand when the former baker got ill.) With no formal training other than mom, I am having trouble with the chocolate cake falling in the center. It is done as I test for that. I read you can cream the oil, sugar and eggs and I did try that, and it seems to help. Have you even heard of that, and thinking of the science behind it, does it make sense? We have no butter to put holes in, so how does doing this seem to help?

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