Such a useful video - thank you so much for posting - so many cake recipes have such a lot of sugar - trying to cut down for everyone in the fam but especially my diabetic husband!
I find that the Asian versions of a chiffon cake (yolks and whites separated) and a genoise cake (whole egg beaten with sugar over a around 40degC) tend to have less sugar in them overall anyway so maybe that's why they are so extra sensitive to sugar reduction? In any case thank you for this, it was super helpful in relation to the first two categories as I find that US cakes are way way too sweet for me
Ayy, he's back! In general, it's to be expected that a relatively minor reduction in any ingredient should yield similar results, even in baking. People have been baking without scales for a long, long time. If adding 90g of sugar instead of 100g made such a significant difference, baking without a scale would be pretty problematic... It's like a chemistry freshman measuring out EXACTLY 0.75g of some chemical, while the grad student TA looks on despairingly. "This isn't analytical chemistry. Just shove that stuff in, it'll work just fine."
haven't done much testing with sugar alternatives (may be a future video!) but can say that it's often best to just replace the sugar a little bit at a time rather than replacing all of it. I've tried with Stevia and too much of it can make the cake very bitter and tart!
Hi i made a pound cake with swerve i t was so sweet i use aquarter cup any tips to cut down on the sweet taste i notice you are using regular sugar is regular sugar for pound cake preferable if so why i just do not want my cake to be too sweet just alittle please let me know if what i could add or minus to make a moist a little sweet pound cake thank you
This is a great video! Did you adjust the wet ingredient amounts in the 50% all in one cake? When I reduce sugar 50%, I also reduce equal grams of wet ingredients (water, milk, oil)
I tried to bake a foam cake (chiffon cake) in those aluminium foil containers and they didn't work. I'm an intermediate-level baker but I think they didn't work with you either because even the one with 100% sugar doesn't look right. I think it's because chiffon cakes need to be able to cling to the sides of the pan and they can't cling on to the aluminium foil containers.
One way or the other, people reduce one thing but then avoid other.. as in video, the person is baking in an aluminum made container which is the most toxic cooking material that people use.
Now I can make my cupcakes with less less sugar. Thank you.
Such a useful video - thank you so much for posting - so many cake recipes have such a lot of sugar - trying to cut down for everyone in the fam but especially my diabetic husband!
I find that the Asian versions of a chiffon cake (yolks and whites separated) and a genoise cake (whole egg beaten with sugar over a around 40degC) tend to have less sugar in them overall anyway so maybe that's why they are so extra sensitive to sugar reduction? In any case thank you for this, it was super helpful in relation to the first two categories as I find that US cakes are way way too sweet for me
Ayy, he's back!
In general, it's to be expected that a relatively minor reduction in any ingredient should yield similar results, even in baking. People have been baking without scales for a long, long time. If adding 90g of sugar instead of 100g made such a significant difference, baking without a scale would be pretty problematic...
It's like a chemistry freshman measuring out EXACTLY 0.75g of some chemical, while the grad student TA looks on despairingly. "This isn't analytical chemistry. Just shove that stuff in, it'll work just fine."
thanks! Glad to be back and hopefully more videos to come!
@@BakenLondon looking forward to it. 🙂
I took cake from shop and I can't eat anymore. I'm baking for myself and using 50-70g sugar instead of 200g and we are happy with it.
Thanks for the breakdown!
Thanks a lot
Thanks! Are there good sugar substitutes that help with texture as well as flavour?
haven't done much testing with sugar alternatives (may be a future video!) but can say that it's often best to just replace the sugar a little bit at a time rather than replacing all of it. I've tried with Stevia and too much of it can make the cake very bitter and tart!
Hi i made a pound cake with swerve i t was so sweet i use aquarter cup any tips to cut down on the sweet taste i notice you are using regular sugar is regular sugar for pound cake preferable if so why i just do not want my cake to be too sweet just alittle please let me know if what i could add or minus to make a moist a little sweet pound cake thank you
This is a great video!
Did you adjust the wet ingredient amounts in the 50% all in one cake? When I reduce sugar 50%, I also reduce equal grams of wet ingredients (water, milk, oil)
Thanks! I didn’t reduce any wet ingredients for these tests, just tried to change one thing at a time and took the sugar down.
I tried to bake a foam cake (chiffon cake) in those aluminium foil containers and they didn't work. I'm an intermediate-level baker but I think they didn't work with you either because even the one with 100% sugar doesn't look right. I think it's because chiffon cakes need to be able to cling to the sides of the pan and they can't cling on to the aluminium foil containers.
Welcome back!
😁
I routinely reduce sugar by 35 - 50% in many recipes, however I cream cakes much longer. My cakes are never dry
Thanks, super helpfull
Can we replace sugar with other ingredient like powder milk or flour ?
Some of the European recipes mix in oil half way in making a light soft batter. What catagory is this.
One way or the other, people reduce one thing but then avoid other.. as in video, the person is baking in an aluminum made container which is the most toxic cooking material that people use.