All products featured on Self are independently selected by our editors.
However, we may receive compensation from retailers and/or from purchases of products through these links.
Here’s an excellent way to make your next dessert a little healthier, fromFood52.
James Ransom
But how does cutting back affect the final product?
And how far can I cut back before my dessert turns into an inedible mistake?
The results were both surprising andmostlydelicious.
Sophie - Wholehearted Eats
Photo by Sophie - Wholehearted Eats
1.
All in all, you would not notice that missing sugar.
I would happily eat them with a cup of tea.
Sophie - Wholehearted Eats
The cake, on the other hand, didn’t turn out quite as well.
While it still had the shiny top, the texture was dry and spongy.
It really needed fresh fruit and cream to be enjoyable.
Sophie - Wholehearted Eats
Three-quarters sugar on the left to no sugar on the right.Photo by Sophie - Wholehearted Eats
3.
So using one-quarter the sugar made for a crumbly dough that tasted of the acrid leaveners.
Luckily, once baked, the taste of the baking powder and soda disappeared.
Sophie - Wholehearted Eats
More so, the texture was affected to the point of being rubbery and bouncy.
While the three-quarter-sugar cake would compress and give under pressure, the one-quarter-sugar cake would spring back with dryness.
While they were the last cookies to go, they still got eaten nonetheless.
Sophie - Wholehearted Eats
Not great, but definitely not awful.
This was a surprise to me!
The cake was rubbery and dry and acrid in flavor.
Sophie - Wholehearted Eats
Left at room temperature for a couple of hours, it dried out completely and became incredibly hard.
Reducing the sugar beyond half starts to get a little scary.
BySophie - Wholehearted Eatsfor Food52
More:10 Things you oughta Know About Gluten-Free Baking, Cooking & Eating
