Q: Can I make a sponge cake with Splenda?
Janet Wilder
uses very little flour for the size of the cake and might be lower in
carbs than regular cake. There isn't much sugar in them, but I was
thinking about saving some more carbs and using Splenda.
Does a sponge cake needs the sugar for texture and rising purposes or
could I use Splenda?
What about the Splenda baking mix which is part sugar and part Splenda?
TIA,
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
ImStillMags
Me, I wouldn't use Splenda on a bet. That stuff is NOT good for you.
George Shirley
> High holidays are around the corner. Was thinking of a sponge cake as it
> uses very little flour for the size of the cake and might be lower in
> carbs than regular cake. There isn't much sugar in them, but I was
> thinking about saving some more carbs and using Splenda.
>
> Does a sponge cake needs the sugar for texture and rising purposes or
> could I use Splenda?
>
> What about the Splenda baking mix which is part sugar and part Splenda?
>
> TIA,
I cook with Splenda quite often Janet. You can substitute Splenda for
sugar up to two cups without any problems according to Splenda and I
have found that to be true. It does cut down on the carbs pretty good. I
can't be specific to sponge cake because I seldom make them.
Actually, since I shop at a nearby Kroger, I use their version of
Splenda, it's called Apriva and is somewhat cheaper.
ImStillMags
> uses very little flour for the size of the cake and might be lower in
> carbs than regular cake. There isn't much sugar in them, but I was
> thinking about saving some more carbs and using Splenda.
I'm not trying to tell you not to use Spenda if you think it's ok.
But it couldn't hurt to look at alternatives, especially those
that are more natural. Here's some information on xylotol. Take it
and use it or not.
http://jeenaskitchen.blogspot.com/2008/08/xylitol-recipes.html
http://www.epicdental.com/t-cooking-with-xylitol.aspx
http://www.emeraldforestxylitol.com/recipe_baking.htm
the only caution about xylotol is if you are 'sensitive' to is or use
too much it can cause intestinal distress.
I use the Emerald Forrest brand. There are a lot of websites about
xylotol.
critters & me in azusa, ca
Are you going to use matzo meal or flour. I've looked for sponge cake
recipes that use flour, but have not been able to find any. If you
have one, could you post it, please.
Harriet & critters
Ophelia
"critters & me in azusa, ca" <queen...@gmail.com> wrote in message
news:d6da0fcb-ca5a-4a89...@m35g2000prn.googlegroups.com...
Have a wee look here:
Nunya Bidnits
ImStillMags <sitar...@gmail.com> wrote:
Xylitol is a sugar alcohol.
http://en.wikipedia.org/wiki/Sugar_alcohol
Xylitol, maltitol and the other sugar alcohols (not really alcohol, but
that's what the fake sugar-free sugars are called) are not necessarily what
they appear to be if you're trying to limit carb intake.
Look at a bag of sugar free candies, and a bag of similar candies with
sugar. You'll note that while the sugar listed on the nutritional label is
zero, they may list sugar alcohols, but the most telling thing is that the
carbs are still there. If it was truly sugar free it would be dramatically
less. You can calculate how much true benefit is derived from trading sugar
alcohols for sugar.
http://www.diabetes.org/food-and-fitness/food/what-can-i-eat/sugar-alcohols.html
Sugar alcohols offer somewhat unpredictable calorie/carb reduction but cause
digestive distress for many people. If you ever attend a class on carb
control or diabetic foods, one of the first things they do it teach the
class that "sugar free" doesn't necessarily mean low carb. Zylitol is a
sugar alcohol. However it has been shown, in chewing gum, to help reduce gum
disease. Now there's a plus.
MartyB
Wayne Boatwright
> Have a wee look here:
>
> http://www.splenda.co.uk/recipes
The UK Splenda site has more interesting recipes than the US site. The
spongecake looks good.
--
~~ If there's a nit to pick, some nitwit will pick it. ~~
~~ A mind is a terrible thing to lose. ~~
**********************************************************
Wayne Boatwright
Paul M. Cook
"Janet Wilder" <kellie...@yahoo.com> wrote in message
news:4c7bec82$0$5480$c3e...@news.astraweb.com...
> High holidays are around the corner. Was thinking of a sponge cake as it
> uses very little flour for the size of the cake and might be lower in
> carbs than regular cake. There isn't much sugar in them, but I was
> thinking about saving some more carbs and using Splenda.
>
> Does a sponge cake needs the sugar for texture and rising purposes or
> could I use Splenda?
>
> What about the Splenda baking mix which is part sugar and part Splenda?
Yes, but it will suck. Splenda gets really nasty when heated at baking
temperatures in my experience. It develops a weird taste that I can't
handle.
Paul
Janet Wilder
Thanks but if I even eat one little sugar-free candy, I gt sick. I can't
tolerate any of those sugar alcohols. Anything ending in "ol" is taboo.
Mr. Bill
<waynebo...@xgmail.com> wrote:
>On Mon 30 Aug 2010 12:32:09p, Ophelia told us...
>
>> Have a wee look here:
>>
>> http://www.splenda.co.uk/recipes
>
>The UK Splenda site has more interesting recipes than the US site. The
>spongecake looks good.
Thanks for that link!! I am always on the prowl for Splenda
recipes.....but I did think the Baked Pineapple was a bit of an
oxymoron since pineapple is a forbidden fruit on Sugar Busters. Other
fruits and vegetables I have to watch, since the glycemic food value
are 60 and higher, includes bananas, beets, carrots, corn dates, kiwi,
mango, prunes, raisins, taro and watermelon!
Join me....a little fun, some ramblings and good recipes
Janet Wilder
Janet Wilder
> Xylitol is a sugar alcohol.
> http://en.wikipedia.org/wiki/Sugar_alcohol
> Xylitol, maltitol and the other sugar alcohols (not really alcohol, but
> that's what the fake sugar-free sugars are called) are not necessarily what
> they appear to be if you're trying to limit carb intake.
>
> Look at a bag of sugar free candies, and a bag of similar candies with
> sugar. You'll note that while the sugar listed on the nutritional label is
> zero, they may list sugar alcohols, but the most telling thing is that the
> carbs are still there. If it was truly sugar free it would be dramatically
> less. You can calculate how much true benefit is derived from trading sugar
> alcohols for sugar.
> http://www.diabetes.org/food-and-fitness/food/what-can-i-eat/sugar-alcohols.html
> Sugar alcohols offer somewhat unpredictable calorie/carb reduction but cause
> digestive distress for many people. If you ever attend a class on carb
> control or diabetic foods, one of the first things they do it teach the
> class that "sugar free" doesn't necessarily mean low carb. Zylitol is a
> sugar alcohol. However it has been shown, in chewing gum, to help reduce gum
> disease. Now there's a plus.
>
DH's nutritionist in the diabetes class said to count sugar alcohols as
half. If there are 10g of sugar alcohols, he has to count it as 5g of carbs.
As I posted before they make me terribly sick so we don't use them.
Janet Wilder
> On Mon 30 Aug 2010 12:32:09p, Ophelia told us...
>
>> Have a wee look here:
>>
>> http://www.splenda.co.uk/recipes
>
> The UK Splenda site has more interesting recipes than the US site. The
> spongecake looks good.
>
You think so? I thought it was strange with the self-rising flour and
ground rice?????
Goomba
> Splenda gets really nasty when heated at baking
> temperatures in my experience. It develops a weird taste that I can't
> handle.
>
> Paul
I've had no problems using it for apple pie. I just use the splenda to
sweeten up the apples, but still dust the top of the crust with regular
cane sugar and a touch of cinnamon (after brushing with milk). I use the
splenda to just cut calories but won't affect baking results.
Nunya Bidnits
And if you're comparing cooking with processed white cane sugar to sugar
alcohols, you can also reduce the carbs by just reducing the processed
sugar, because cane sugar is sweet enough that if you're following a lowered
carb diet anyway, you're probably used to some reduced level of sweetness,
and might not even miss it in the recipe. It's always worth a try to just
cut down on the ingredient that isn't good for you as opposed to trying to
replace it with better living through chemistry.
Have you tried any of the stevia baseed sugar substitutes? Some of them
taste funny but no more so than the fake sweeteners, and it's natural and
much safer. And the newer ones really don't taste weird, and there are even
some products on the market now in granular form which can be used as a
substitute for sugar in cooking. Truvia is one brand which comes to mind.
Just google stevia.
MartyB
Kalmia
I dunno - using Splenda to save a few carbs sounds like maybe a drop
in the dietary ocean. Use the sugar and keep it a rarity.
I don't trust these sugar substitutes.
sf
wrote:
>
>
> Yes, but it will suck. Splenda gets really nasty when heated at baking
> temperatures in my experience. It develops a weird taste that I can't
> handle.
>
does it bake up?
--
Never trust a dog to watch your food.
graham
"Janet Wilder" <kellie...@yahoo.com> wrote in message
news:4c7bec82$0$5480$c3e...@news.astraweb.com...
What's the recipe that you intend using? I have made the following which is
very light on flour and the sugar.
"Blow-away" Spongecake
2oz cake flour
2oz corn starch
1 tsp baking powder
pinch of salt
4 XL eggs separated
4oz caster/berry/superfine sugar (not icing sugar)
400F
2x8" sponge tins greased and lined with parchment
Sift together the dry ingredients.
Whip the egg whites until very stiff; add the sugar and whisk until thick
and smooth then whisk in the egg yolks. Fold in the dry ingredients
(lightly) with a metal spoon and divide the mix between the two tins. Bake
above oven centre for ~15 minutes. Cool and then spread one with butter
cream or jam or both and place the other on top.
Graham
Alan S
The initial post included some sensible thinking "Was thinking of a
sponge cake as it uses very little flour for the size of the cake".
To be honest, on the rare occasions that I make cakes or cookies these
days (usually for others) I use cane sugar. As I just mentioned in a
different thread there is little point in worrying about sugar
content, it is carbohydrate content that matters. And there are not a
lot of flour-free cake or cookie recipes.
Why mess about with a good recipe?
I simply have a smaller portion when consuming the results.
If you are trying to cut back on carbs for a dessert cake, consider
cakes which also use a lot less flour, such as cheesecake.
Cheers, Alan, Australia.
--
Type 2 Food: http://loraldiabetes.blogspot.com/2006/10/recipes.html
Travel: http://loraltravel.blogspot.com (Buenos Aires, Argentina)
Catmandy (Sheryl)
Hi Janet,
First of all, L'shana tovah to you and yours!
Don't know about sponge cake and splenda. I think the sugar is
important for the structure of the cake, but I'm not certain.
Other tried and true Low carb dessert suggestions. I have successfully
used Splenda in a flourless chocolate cake. They are pareve, so that
would make it appropriate for dessert. (though not traditional). They
are basically eggs, chocolate, butter (can use pareve margarine if you
follow kashruth) and sugar. Splenda is a satisfactory substitute in
this application.
I have also successfully used splenda in a cheesecake type of recipe,
if a dairy dessert is not an issue for you. I used Paula Deens recipe
for key lime tarts from the Food Network website. They are basically
cheesecakes made in muffin tins, with a cookie base. I have even made
them in ramekins without the cookie crust. Another thought: how about
pumpkin custards in ramekins made with splenda? I have used splenda
with evaporated milk and canned pumpkin and spices (per the evaporated
milk can recipe for pumpkin pie) to make pumpkin pie. no reason it
wouldn't work without crust in ramekins.
Another thought, and more traditional for Rosh Hashanah: how about a
baked apple crumble using splenda? You can use toasted oats, butter
or margarine, splenda and chopped walnuts for a topping. I think I
have a recipe for something like this which I made for Thanksgiving a
few years ago when I first was doing Weight Watchers. Let me know if
you want me to dig that up for you.
Dora
<clipped>
Bake above oven centre for ~15 minutes. Cool and then
> spread one with butter cream or jam or both and place the other on
> top. Graham
Gosh, Graham - Victoria sponge? I used to love it sandwiched with
whipped cream *and* jam, just to be sinful.
Dora
graham
"Dora" <lime...@yahoo.com> wrote in message
news:8e3114...@mid.individual.net...
Mum used to have me make the butter cream with sugar and fresh farm butter.
No worries about cholesterol in those days!!
Graham
Terry Pulliam Burd
wrote:
>
It does okay in some instances and really awful in others. As an
experiment, I tried to use it in the glaze on a lemon pound cake last
weekend - once the water boiled the Splenda turned to crap and there
was no way in the world that was going to glaze anything but my trash
can.
It's worked out fairly well with fruit pies, buckles, crisps and the
like. I use it half and half (half Splenda, half sugar) for stuff like
the pound cake. I had planned on making Koko's Classic Lemon Bars this
weekend. The recipe calls for brown sugar, confectioner's sugar and
regular sugar. Splenda now makes a brown sugar substitute, so I'm
going to throw caution to the winds and use the Splenda for the brown
sugar and regular sugar, but know Splenda won't work as a substitute
for the confectioner's sugar. I'm also going to commit the ultimate
heresy and use margarine instead of butter, as Bill has a problem with
fat and the bars are for his lunches next week, after all. I'll try to
remember to report back on the effort.
Terry "Squeaks" Pulliam Burd
--
"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines
To reply, remove "spambot" and replace it with "cox"
Janet Wilder
will bake in a tube pan. It's a more traditional sponge cake in line
with my traditions.
Janet Wilder
Thanks, Sheryl,
L'shana tova to you and yours.
I have a great apple cake recipe that I have used for years. I
substitute matzo cake meal for it on Passover.
* Exported from MasterCook *
Apple Cake
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups Granny Smith apple -- peeled & chopped
1 teaspoon fresh lemon juice
1/2 cup + 2 tsp Splenda
1/3 cup unsweetened applesauce
1/4 cup Egg Beaters® 99% egg substitute
2 tablespoons vegetable oil
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup raisins
1/2 cup walnuts -- chopped
cooking spray
Chop apples, Mix apples with remaining ingredients. Spray 8"x8"x2"
square pan with cooking spray. Pour in batter. Bake at 350 for 40 min.
or until toothpick inserted in center of cake comes out dry.
Cool in pan for 20 minutes. Remove from pan and continue to cool on a
wire rack. Cut into 12 squares.
I have plenty of low carb dessert recipes and I usually make one of the
for him on the holidays, but I thought we might like something
different, hence the sponge cake.
Janet Wilder
> It does okay in some instances and really awful in others. As an
> experiment, I tried to use it in the glaze on a lemon pound cake last
> weekend - once the water boiled the Splenda turned to crap and there
> was no way in the world that was going to glaze anything but my trash
> can.
I don't imagine it would work at all as a glaze. I have used it instead
of simple syrup when making granitas and it works fine. I just dissolve
the Splenda in the water.
> It's worked out fairly well with fruit pies, buckles, crisps and the
> like. I use it half and half (half Splenda, half sugar) for stuff like
> the pound cake. I had planned on making Koko's Classic Lemon Bars this
> weekend. The recipe calls for brown sugar, confectioner's sugar and
> regular sugar. Splenda now makes a brown sugar substitute, so I'm
> going to throw caution to the winds and use the Splenda for the brown
> sugar and regular sugar, but know Splenda won't work as a substitute
> for the confectioner's sugar. I'm also going to commit the ultimate
> heresy and use margarine instead of butter, as Bill has a problem with
> fat and the bars are for his lunches next week, after all. I'll try to
> remember to report back on the effort.
>
Terry, the Splenda brown sugar is half real sugar and half Splenda
stuff. The only totally sugar-free brown sugar I know of is Sugar Twin.
It doesn't bake well, however.
graham
Graham
Janet
> High holidays are around the corner. Was thinking of a sponge cake as
> it uses very little flour for the size of the cake and might be lower
> in carbs than regular cake. There isn't much sugar in them, but I was
> thinking about saving some more carbs and using Splenda.
I would look into cakes made using finely ground nuts instead of flour if
the desire is to reduce carbs. Maida Heatter has many such recipes. I don't
know how subbing Splenda would work in them, since I have yet to bake with
any sugar substitute, but it could be fine.
Doug Freyburger
>
> Me, I wouldn't use Splenda on a bet. That stuff is NOT good for you.
Sugar is toxic for very many people. It's a matter of relative scale.
Sure, all artificial sweeteners that have ever come out have ended up
bad and it's only realistic to expect the current batch will as well.
But are they worse than the known toxicity of sugar? For folks with
insulin resistance, diabetes, low carbers, probably not as bad as sugar.
One thing I have figured out - I've met a lot of fat folks who use
artificial sweeteners. I don't think they help anyone lose weight or
maintain weight loss. They are about avoiding sugar toxicity and
therefore not the right answer for folks who've never been fat a day in
their lives.
Janet Wilder
use almond flour, but I was interested in the sponge cake.
Ema Nymton
Thanks!
Becca
Ophelia
My pleasure, Becca:)
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