“Can I cut back the sugar in this cake recipe? Will the cake still be good?”
Weve heard this question on our Bakers Hotline so frequently that we decided wed best come up with a well-researched answer. So, multiple tests and many cakes later, heres the verdict:
Unlike many other baked goods, the successful cake relies in equal parts on ingredients and technique. While just about any muffin batter can be stirred together, plopped into a pan, and baked to perfection, cakes are more finicky.
For a creamy cheesecake, always mix the ingredients on very low speed and mix as little as possible. Beating on high speed will result in a dry crumbly cheesecake.
¿Le encanta el sabor de la tarta de queso, pero quieren reducir el azúcar? Pruebe esta deliciosa receta de cheesecake baja en azúcar de Chef Eddy Van Damme. Usos 1/2 del azúcar de una receta de pastel de queso tradicional.Rating:
¿Le encanta el sabor de la tarta de queso, pero quieren reducir el azúcar? Pruebe esta deliciosa receta de cheesecake baja en azúcar de Chef Eddy Van Damme. Usos 1/2 del azúcar de una receta de pastel de queso tradicional.Clasificación:
Love the taste of cheesecake but want to cut back on sugar? Try this delicious low-sugar cheesecake recipe from Chef Eddy Van Damme. Uses 1/2 the sugar of a traditional cheesecake recipe.
I put my head together with Melanie Wanders, a talented baker who works in our King Arthur Flour Bakery and also teaches at our baking school. After we agreed on a plan, Mel tested three different recipes for each of these four cake genres (blended, creamed, sponge, foam). She used different amounts of sugar in each, as follows:
Unlike many other baked goods, the successful cake relies in equal parts on ingredients and technique. While just about any muffin batter can be stirred together, plopped into a pan, and baked to perfection, cakes are more finicky.
Weve heard this question on our Bakers Hotline so frequently that we decided wed best come up with a well-researched answer. So, multiple tests and many cakes later, heres the verdict:
And then there are foam-style cakes — Angel Food Cake, for instance. Egg whites and sugar, beaten to a thick meringue, create cakes whose texture is super-light, but also somewhat dry and “springy:” these cakes wont fall apart at the mere sight of your fork, and thus are great for filling and rolling (think Bûche de Noël).
Still, if you want to reduce the sugar in your favorite creamed cake recipe by 25%, I urge you to do your own test. I tried a 25% reduction in Brown Sugar Pound Cake (above), and certainly found the cake less sweet. But lowering the original level of sweetness allowed the butter flavor to shine through. And the cakes texture, though a tad drier, was perfectly acceptable.
The Best Cheesecake Recipe | Safe for Diabetes!
FAQ
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