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Old 04-06-2009, 10:04 AM   #1
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Substituting Equal for Sugar in Baking Question

I have a receipe for a sponge cake that calls for 1/2 cup of sugar and
1 cup additional sugar. If I substitute Equal for the sugar, do I use less Equal?

Thank you for your help.

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Old 04-06-2009, 10:07 AM   #2
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I don't think Equal measures the same as sugar unless you have a product that's made for baking (different from the packets for coffee).

Also, sugar does more than sweeten in a cake recipe. The recipe may not turn out right.
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Old 04-06-2009, 12:47 PM   #3
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I think splenda taste much better and doesn't have that after taste.
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Old 04-06-2009, 04:13 PM   #4
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i use both of the white splendas and a brown sugar one they also make. it works well but i don't think so in sponge cake or angel food cake...........anything that uses sugar for structure. good luck
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