Life shrinks or expands according to one's courage. Lastly, too much baking powder can cause the cake to crack. The good news is, while curdled batter is certainly a cake-baking problem, it can still be baked and produce a cake. One pound cake recipe made with various amounts of sugar. But the crumb or texture of that cake will be uneven because the fat isnât dispersed evenly throughout the batter. For a baker, just as important as the flavor enhancements that sugar provides are the ways that sugar affects a baked good’s texture. But don't freak out if you accidentally poured too much baking soda in cookie dough or added too much baking powder to cake batter. Participate in product testing surveys discussions etc. Thank you. Still, too sweet. Since sugar affects baked goods in more ways than just the flavor, reducing the amount of Stevia in the baked good may improve the sweetness level and aftertaste of the cake, but the texture would still be compromised. February 28, 2017 by Eileen Gray 6 Comments. I baked a test cake using 8oz by weight of a granulated sugar substitute made from the Stevia plant. For extra sticky cake batter, you'll want to take the extra ⦠In a successful cake the ingredients that strengthen the cake structure (flour and eggs) are balanced with the ingredients that weaken the cake structure (sugar and fat). To coincide with my research regarding sugar in cake batter, I also tested a sugar substitute made from the Stevia plant. Iâve over-mixed my cake batter. This class will focus specifically on sugar in pound cake batter. If you like the results (and you're not baking an angel food-type cake), remove more sugar the next time. Copyright © 2019 Baking Sense on the Foodie Pro Theme, Baking Weights & Measures Conversion Chart, Baking Tips & Classic Techniques Explained, The Function Butter & Other Fats in Cake Batter ». Will it be ok to use caster sugar in your cake and Italian butter cream recipes. We'll see how it works! Thank you for your time & response. Sugar interferes with the coagulation of proteins. Try adding 1/8 teaspoon of sea salt for each cup of food. Our Top Cake & Cupcake Recipes. My cake overflowed from the cake pan (8 x 4 inch loaf pan) If you over-beat the eggs, or beat the butter and sugar too fast, or added too much baking powder, the cake can rise too much and flow over the edges of the pan. C) Half the sugar in the original recipe: The texture of these brownies is cakier than the control, but still retains a degree of moistness and chew, with just a tiny bit of crumbling. In my business the normal stuff that I sell is decorated cakes and decorated sugar cookies, so my mind was just spinning for a little bit. B) 50% sugar, baker's percentage: These brownies are dry, crumbly, and barely rose in the pan. The batter in the red liner was much smoother and more dense (almost like cookie dough). I thought it would be helpful to see if Stevia can be used to replace sugar in a cake batter. I’m surprised that you haven’t done a test with erythritol. Reach for cake flour instead of all-purpose flour. Because I knew that Stevia is much sweeter than sugar I didn’t expect the cake to taste good, but wanted to use the same amount as a comparison. These lumps will remain once you bake your cake, and you will still have lumps of flour or sugar in your baked cake. The cake made with the Stevia product was heavy, dense, hard and brittle with a gummy mouth feel. This allows the cake to become firm enough to remove from the pan without breaking apart. But more is not always better. Short answer, you canât fix it if you added too much sugar, unless you catch it before stirring it in. The cake with 25% more sugar had a very nice flavor, tender crumb and the texture was not compromised. Read this post for my best pound cake recipe and this post about making great cake recipes. FAIL. If that’s what you prefer, you can try using a little more butter and maybe something like sour cream or yogurt. Your email address will not be published. I hope you add another post with just tests using erythritol. Serious bummer. For this class we’ll learn about one of the “cake tenderizers” in cake batter – sugar. As I expected, Stevia products cannot be used 1 for 1 for sugar in a recipe. We humans are programmed to like sweet. The butter and eggs were at ideal room temperature, between 65-70°F. Each batch of cake contained exactly 8 ounces each of cake flour, granulated sugar, unsalted butter and eggs. I wanted to experiment with powdered sugar because my great-grandmother I believe used it for her pound cakes & they were the best. Flat-as-a-pancake cookies. Welcome to class #5 in a series of 7 “Cake Batter” classes. As an Amazon Associate I earn from qualifying purchases. What a difference just a few ounces of sugar can make in a pound cake. 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