Cake Ingredient Substitutions - Can I...
Decorating By GeminiKim Updated 22 Oct 2006 , 8:52am by kincaellan
It will change the taste and consistancy a lot. I wouldn't do it.
You could maybe add some whole wheat flour, but I would stick with regular sugar. Personally, I think it's a lot safer than Splenda. As far as I know, sugar in the raw isn't any more healthy than regular old sugar. The only think I know of that would be better for you would be honey. That would be something to look into.
i have used whole wheat flour in place of cake flour in cakes. I did it twice and here's what i found. the taste is the same. both cakes were good. however, there was a problem with texture. i weigh my ingredients. whole wheat flour is heavier than cake flour so the end result was a very tender cake. one cake was so tender it would hold together when you cut it. i also didn't add the full amount by weight of whole wheat flour. the recipe called for 5 ounces of cake flour. i used less than 5 ounces. (there's a very long story of why i did that). were i to do it again, i would use a one-to-one substitution by weight only. i wouldn't do it by volume because the end result would be a tougher cake.
In reading part of pie and pastry bible, rose levy beranbaum said whole wheat flour and AP flour and very close to each other in weight and could easily be sub for each other when making pie crusts. if i was doing it, i would use all whole wheat flour instead of AP flour in a cake.
i hope i didn't confuse you.
Sugar in the raw isn't any healthier than white sugar, but if you want to use it, it will give you exactly the same results.
Splenda, as previous posters have mentioned, cannot be subbed for sugar in cake recipes. The reason behind this is that splenda provides almost no sugary texture, only sweetness. Sugary texture is vital to cakes.
When you say 'white' flour, do you mean all purpose flour? Whole wheat pastry flour should sub fine for all purpose flour. As far as the taste goes... whole wheat will always taste different than white flour. If the whole wheat flour is fresh, you'll get a nuttier, more strongly flavored, heartier taste. If the whole wheat flour has been on the shelf for a while (99.9% of the whole wheat flour that's sold), then you're going to have some off flavors/rancid notes. It's a vicious circle. People won't purchase whole wheat flour because of the slightly rancid taste of old flour and the flour goes old because people won't purchase it.
If you are looking for a sugar subsitute that will react with the same chemical properites as sugar than try ISOMALT. It was sugar but has been chemically altered into a starch. It is used in commercial diabetic cooking because it has the same physical properties as sugar. It doesn't brown though so your cakes will be paler.
It gets used 1:1 in the recipe. It's not cheap though.
Remember all sugar substitutes are laxatives.
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