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Victoria Spong with sweteners??
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<blockquote data-quote="mchphoto" data-source="post: 359855" data-attributes="member: 60084"><p>HI</p><p>Well I have done the first batch of sponge cakes and found the following:</p><p></p><p>It's the Sugar content I was worried about, as the volume of sweeteners needed to make up 200 gm of sugar, so what I did was for the initial batch, I reduced the recipe from standard e.g. 4 eggs, 200gm sugar, flour and butter to using 1 egg as it was a shame to waste ingredients if you do not have to and it was an experiment.</p><p></p><p>So the sugar level I needed to make was 50g, but I wanted to reduce that further so I used 25g of normal sugar, the added approx 3 times the Volume of sweetener as per a previous poster this came to 8 grams for 25g of normal sugar(approx). I made it as normal and the cake mixture on the bowl tasted wonderful (come on admit it we have all licked the bowl when making cakes haven’t we??) and the sponge was light airy and again wonderful. I even tried it on my friends and they loved it, one is diabetic and his wife who is a chef for a hotel, loved the sponge cake, the mixing bowl etc</p><p></p><p>So for a full recipe you would need 100g sugar, 32g of sweetener, 4 eggs, 8 oz or 225g of butter, self raising flour and 2 teaspoon of baking powder - Just a standard recipe for Victoria sponge we are just reducing the sweeteners in the cake, I think for the next mix, I will reduce the sugar again by half , that means 50g sugar, and around 50g of sweeteners. </p><p></p><p>I am using Tesco own brand granulated sweetener that comes in 75g plastic jars.</p><p></p><p>I could not taste the sweeteners in the mix as this was again one of my worries, but try it, say in small batches just in case it is not to your liking, but using the sweeteners above this works, now to try a full size batch on Friday.</p><p></p><p>Enjoy </p><p></p><p>Michael <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /></p></blockquote><p></p>
[QUOTE="mchphoto, post: 359855, member: 60084"] HI Well I have done the first batch of sponge cakes and found the following: It's the Sugar content I was worried about, as the volume of sweeteners needed to make up 200 gm of sugar, so what I did was for the initial batch, I reduced the recipe from standard e.g. 4 eggs, 200gm sugar, flour and butter to using 1 egg as it was a shame to waste ingredients if you do not have to and it was an experiment. So the sugar level I needed to make was 50g, but I wanted to reduce that further so I used 25g of normal sugar, the added approx 3 times the Volume of sweetener as per a previous poster this came to 8 grams for 25g of normal sugar(approx). I made it as normal and the cake mixture on the bowl tasted wonderful (come on admit it we have all licked the bowl when making cakes haven’t we??) and the sponge was light airy and again wonderful. I even tried it on my friends and they loved it, one is diabetic and his wife who is a chef for a hotel, loved the sponge cake, the mixing bowl etc So for a full recipe you would need 100g sugar, 32g of sweetener, 4 eggs, 8 oz or 225g of butter, self raising flour and 2 teaspoon of baking powder - Just a standard recipe for Victoria sponge we are just reducing the sweeteners in the cake, I think for the next mix, I will reduce the sugar again by half , that means 50g sugar, and around 50g of sweeteners. I am using Tesco own brand granulated sweetener that comes in 75g plastic jars. I could not taste the sweeteners in the mix as this was again one of my worries, but try it, say in small batches just in case it is not to your liking, but using the sweeteners above this works, now to try a full size batch on Friday. Enjoy Michael :) [/QUOTE]
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