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What have you eaten today? (Low carb forum)
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<blockquote data-quote="shelley262" data-source="post: 1821554" data-attributes="member: 455169"><p>Hi [USER=479417]@Geranium72[/USER] re erythritol yes it is a straight replacement as erythritol is only 75 percent as sweet as sugar unlike artificial sweetners which are more intense. The weight for weight also balances the mix out. It’s a large cake though so you could reduce the quantity of all ingredients if you don’t want such a large one. I make all the mix as per recipe but divide into two loaf tins and then freeze one of them it works really well. I bake for 40mins. I also use a slightly different method seperating the eggs and beating egg whites separately to soft peaks. Egg whites are then folded in at end which makes cake rise better in my opinion.</p><p>I do the same with the lemon drizzle so that can cycle cake flavours round each week. Each loaf tin can be cut into about 10 slices and if this size is about 1g of carb per slice.</p></blockquote><p></p>
[QUOTE="shelley262, post: 1821554, member: 455169"] Hi [USER=479417]@Geranium72[/USER] re erythritol yes it is a straight replacement as erythritol is only 75 percent as sweet as sugar unlike artificial sweetners which are more intense. The weight for weight also balances the mix out. It’s a large cake though so you could reduce the quantity of all ingredients if you don’t want such a large one. I make all the mix as per recipe but divide into two loaf tins and then freeze one of them it works really well. I bake for 40mins. I also use a slightly different method seperating the eggs and beating egg whites separately to soft peaks. Egg whites are then folded in at end which makes cake rise better in my opinion. I do the same with the lemon drizzle so that can cycle cake flavours round each week. Each loaf tin can be cut into about 10 slices and if this size is about 1g of carb per slice. [/QUOTE]
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