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Is sugar necessary to make sponge cake?
Is sugar essential in making the batter rise to make a sponge? I don't see any point in it since you can't taste the sponge when its smothered in cream and toppings.
3 Answers
- pennybarrLv 76 years agoFavorite Answer
Sugar is a necessary ingredient in all sponge and most other cake recipes except those specifically created to use sugar substitutes. Sugar directly effects not only the taste of the cake but more importantly the texture of your cake. Much of the tender, melt-in-the-mouth texture of cake comes from gas bubbles, which subdivide the batter into fragile sheets. The majority of this air is added in the initial stage by vigorous mixing of the fat and sugar
If you feel you cannot taste the cake once smothered in cream and toppings, why bother with the sponge at all? Just load up a bowl with cream and toppings.
- Anonymous6 years ago
Of course it is. Go ahead and try without. It will be a waste of ingredients.
