Jan W wrote:
Anonymous wrote:
Hi. Has anyone made a Sponge Cake substituting dextrose for sugar. I like an occasional sponge cake to eat. Thought I would ask first before I experiment myself.
Lyn
What about icing or are you using cream
Hi Jan. I am not sure what you mean about "icing and cream"? I am wanting to make a Sponge where you beat sugar and eggs together till thickened and then fold in flour last. What I want to do is substitute the sugar with the dextrose/glucose but not sure just how to work out the proportion compared to amount of sugar you would normally use. Also when I have cooked them in the past cooked in one large cake tin but changed over to putting them in muffin tins instead of making one cake now being on my own. They have always gone okay in the freezer and thaw out very quickly and still as nice to eat and keeps me going with a ready available sponge cake when I felt like one, which I now miss being on this new regime of eating.
