Splenda is an artifical sweetener, IT IS NOT SUGAR. It IS made from
sugar, but if you look on the contents list, sugar is not mentioned
anywhere.


PackMule64 wrote:
> Vicki Beausoleil wrote:
>
>> Janet Wilder wrote:
>>
>>> Does someone have a recipe for angel food cake using Splenda instead
>>> of sugar. Regular bulk Splenda, not the half and half kind, please.
>>>
>>> From the regular recipes, it looks like there isn't too much flour
>>> in an angel food cake. Most of the volume is egg white. I'm just
>>> reluctant to change sugar to Splenda as I don't know if the other
>>> proportions would work.
>>>
>>> TIA
>>
>>
> I make a baby food cake that uses a ton of sugar and so i tried it with
> splenda, the first piece while it was still warm was good, but once it
> cooled it was as dry as sawdust. heating it didnt work margarine didnt
> work it was worthless. So the splenda does change the texture/moisture.
>
>> I don't know if using 100% Splenda would change the texture/density or
>> not. My baker's instinct tell me it would, as Splenda doesn't provide
>> structure. This one uses sugar, but is only 13.8g CHO per 1/16 of a
>> cake (not a big piece). I haven't tried this recipe.
>>
>> * Exported from MasterCook *
>>
>> <snip>