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dry sugar free cakes

post #1 of 2
Thread Starter 

I'm trying out sugar free items to be put out in the display case.  Mousse, cookies are easy enough, but the cakes come out like a cake cookie consistency.  I am converting some regular recipes and using a few splenda recipes.  I heard I needed to add regular sugar to sugar free cakes or it wouldn't work out.  Some thought over the dry cake problem, and if you need more input let me know.

post #2 of 2
Separating the yolks from the albumen and making a meringue to fold in helps tremendously. It provides structure so the cakes are not so dense. Also believe it or not, adding SF pudding powder helps too. If selling be wary of calling things sugar free as opposed to no sugar added, lots of items naturally have sugar in them such as the milk added to cake batter
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