Vicki Beausoleil wrote:
> Janet Wilder wrote:
>> Does someone have a recipe for angel food cake using Splenda instead
>> of sugar. Regular bulk Splenda, not the half and half kind, please.
>>
>> From the regular recipes, it looks like there isn't too much flour in
>> an angel food cake. Most of the volume is egg white. I'm just
>> reluctant to change sugar to Splenda as I don't know if the other
>> proportions would work.
>>
>> TIA
>
I make a baby food cake that uses a ton of sugar and so i tried it with
splenda, the first piece while it was still warm was good, but once it
cooled it was as dry as sawdust. heating it didnt work margarine didnt
work it was worthless. So the splenda does change the texture/moisture.

> I don't know if using 100% Splenda would change the texture/density or
> not. My baker's instinct tell me it would, as Splenda doesn't provide
> structure. This one uses sugar, but is only 13.8g CHO per 1/16 of a cake
> (not a big piece). I haven't tried this recipe.
>
> * Exported from MasterCook *
>
> <snip>
--
Trials Make Us Stronger

Until the next great backpack,
Happy Trails
PackMule64

Splenda is an artifical sweetener, IT IS NOT SUGAR. It IS made from
sugar, but if you look on the contents list, sugar is not mentioned
anywhere.


PackMule64 wrote:
> Vicki Beausoleil wrote:
>
>> Janet Wilder wrote:
>>
>>> Does someone have a recipe for angel food cake using Splenda instead
>>> of sugar. Regular bulk Splenda, not the half and half kind, please.
>>>
>>> From the regular recipes, it looks like there isn't too much flour
>>> in an angel food cake. Most of the volume is egg white. I'm just
>>> reluctant to change sugar to Splenda as I don't know if the other
>>> proportions would work.
>>>
>>> TIA
>>
>>
> I make a baby food cake that uses a ton of sugar and so i tried it with
> splenda, the first piece while it was still warm was good, but once it
> cooled it was as dry as sawdust. heating it didnt work margarine didnt
> work it was worthless. So the splenda does change the texture/moisture.
>
>> I don't know if using 100% Splenda would change the texture/density or
>> not. My baker's instinct tell me it would, as Splenda doesn't provide
>> structure. This one uses sugar, but is only 13.8g CHO per 1/16 of a
>> cake (not a big piece). I haven't tried this recipe.
>>
>> * Exported from MasterCook *
>>
>> <snip>