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Old 04-06-2009, 09:04 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, 09:07 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.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 04-06-2009, 11:47 AM   #3
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I think splenda taste much better and doesn't have that after taste.
Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain. -Dave Barry
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Old 04-06-2009, 03:13 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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