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How much sugar is needed for making a cake?
The sugar should weigh the same as, or slightly more than, the flour. Remember that this is weight, not volume. A cup of sugar weighs about 7 ounces, and a cup of all-purpose flour weighs about 4-1/2 ounces. So, if we’re building a recipe with 1 cup sugar, we’ll need about 1-1/2 cups flour (about 6-3/4 ounces).
Can I make cakes with caster sugar?
Generally caster (superfine) sugar is preferable for creamed cakes as the smaller crystals will dissolve quickly as it is beaten with the butter whereas granulated sugar doesn’t always fully dissolve during the creaming stage (and not if using an all-in-one method) and you may get small crystals of sugar left which …
What would happen if too much sugar was used when making a sponge cake?
Excess sugar could weaken a cake structure so much that it collapses. A successful recipe balances adding enough sugar to tenderize and sweeten, but not so much to make the cake collapse.
What happens if you don’t put sugar in a cake?
Without sugar, cake has a raw-like flavor, devoid of nuances that come out as sugar decomposes in caramelization and as it contributes to browning in Maillard reactions. The result of sugar’s presence is a “baked” flavor in cake.
Can I put less sugar in a cake recipe?
Baking with less sugar
- Try making cakes with ground almonds or grated vegetables.
- Natural sugars, such as honey or maple syrup.
- Icing tends to be very high in sugar, and the easiest way to reduce sugar in cakes is by using less icing, buttercream and fillings.
- Sweeteners that have been formulated in laboratories.
Can I use regular sugar instead of castor sugar?
Granulated sugar will usually work just fine as a caster sugar alternative. Substitute on a 1:1 ratio (if your recipe calls for a cup of caster sugar, use a cup of granulated sugar).
What happens if you overmix a cake batter?
Dough can get aerated, which means too much air can be incorporated into mixtures. Mixing goods for an extended period of time can also result in extra gluten development; which means that overmixing will give you cakes, cookies, muffins, pancakes, and breads which are gummy or unpleasantly chewy.