Sugar Free Baking

Boohbah · 25 July 2005 at 3:13PM

As a diabetic, sugar is out of the question of course.

So, can anyone recommend a recipe for a Victoria sponge.

I've tried, using Sucron, but it didn't turn out very good, a bit flat to say the leased.
I can turn out a descent sponge, using sugar, but as I say, without the sugar its not the same.
May be you have to adjust the 4-4-4 quantities?.

zzzLazyDaisy · 25 July 2005 at 4:14PM

Have you tried using Splenda. It is made from sugar, but without the calories. It is by far the best for baking, IMHO.

billieboy_2 · 25 July 2005 at 4:18PM

Haven't got one for a victoria sponge but I've got a Molly Cake recipe which I make for my diabetic m-i-l and everyone loves it (it's got dates and dried fruit in btw). Pm me if you want me to e-mail it to you as it's a scanned image.

squeaky · 25 July 2005 at 4:23PM

We have an older thread which has recommends for books cooking for diabetes.

To join it just Click Here.

anguk · 25 July 2005 at 4:40PM

There's some sugar free baking recipes on the Splenda website:
http://www.splenda.co.uk/recipes/recipes.asp
They also have some baking tips, including cake making.

There's more recipes at:
http://www.hermesetas.com/
I got some recipe cards from Hermesetas a while ago you could try emailing them to see if they still do the cards. info@hermesetas.co.uk

Edit: just found the Hermesetas recipe card for sponge cake:

8oz margarine
8 tbsp granulated sweetner
3 eggs beaten
8oz sr flour
1 tbsp baking powder
2 tbsp water
3 tbsp reduced sugar jam

Preheat oven to 190/375/gas 5, lightly grease & line two 7in sandwich tins. Cream marge & granulated sweetner together, gradually beat in eggs adding a little flour each time. Sift remaining flour with the baking powder and add it to the mixture with the water. Fold the ingredients together then divide between the sandwich tins. Bake for 20 minutes until golden brown, allow to cool then spread jam over the top of one cake and place the other cake on top. You can sprinkle the surface with a little extra sugar if you wish. The cake will keep in a cool place for up to 2 days.

I made this cake for my hubby who's diabetic, it's not quite as good as a conventional sponge cake and not as light but it was still quite nice.

I normally just try to adapt everything for my hubby, sometimes I can't make it sugar free but just reduce the sugar instead. Yesterday I made him some lemon curd, the recipe said to use 8oz sugar but I only used 2oz and then mixed in a couple of tablespoons of granulated sweetener at the end. I do the same for jam, you can make it sugar free using gelatine but it's not the same as real jam so I just follow the recipe for normal jam but only use a quarter of the sugar and then add a few tablespoons of sweetner in at the end.

It's just trial and error really but most things have been edible!

cozzie · 25 July 2005 at 7:45PM

Great thread.

My M-I-L is a diabetic too and quite old-school in her thinking, might try and win her round with some good old fashioned baking.

Wether or not to cover it in royal icing just to wind her up????:D

MonkeyGirl · 26 July 2005 at 2:18AM

Can you use fructose? This is a fruit sugar and as its much sweeter than normal sugar so when I cook I generally halve the *normal sugar* quanties but still use the same recipe. I cook for a diabetic and he's fine with my cooking. Also I have a recipe for a chocolate cake which is suitable for diabetics pm if your intrested.

squeaky · 26 July 2005 at 8:01AM

You could post it here if you like. That way, when I catch up with indexing, it'll be easy for others to find

billieboy_2 · 26 July 2005 at 10:12AM

Don't ask me why it's called Molly Cake but it's yummy anyway! My m-i-l cuts down onthe amount of mixed dried fruit as she finds it a bit too sweet.

Ingredients:
250g stoned dates, roughly chopped
300ml water
85g plain flour
3 tsp baking powder
1 tsp ground mixed spice
85g wholemeal flour
500g mixed dried fruit of your choice
50g ground almonds
80ml orange juice

Method:
Preheat oven to 170°C/gas 3 and line a 900g loaf tin with baking parchment (I use a square tin).
Put the dates and water in a pan and bring to the boil.
Remove the pan from the heat and set aside.
Sieve the plain flour, baking powder and mixed spice into a bowl.
Add the wholemeal flour, mixed fruit and ground almonds and stir to combine.
Stir in the wet date mixture and the orange juice. Mix well.
Spoon into the loaf tin.
Bake for 45-50 minutes or until a skewer comes out clean.
Turn out onto a wire rack and cool.
Serve in slices with a nice cup of tea (or coffee). :coffee:

Boohbah · 26 July 2005 at 12:29PM

Thanks for all your replies boy's & giggles.

zzzLazyDaisy, thanks for the tip, I'll try using Splenda in future.

anguk, that looks just the recipe I'm looking for, I'll give it a go soon & post back how I get on with it.
I must admit, I've not been very experimental with my cooking since being diagnosed last year as being on my own, it becomes a bit of a drag.
Thanks for the links also.

MonkeyGirl. Fructose is a no no, it comes under the heading of sugar and glucose. I've pm you.

billieboy, that does sound yummy!, I'm rather partial to fruit cake, well any cake really!. I'm going to give that a go to.

Once again, thanks for all your replies everyone.

mjk_2 · 11 August 2005 at 8:51AM

Bit confused baout this, what type of sweetener can you use for a diabetic? Splenda? Fructose? Or what? I assume fresh fruit is ok, but what else can I make? My M-i-L has type 2 diabetes and is coming to stay this weekend and I want to try to provide suitable puddings. She'll tell me not to make a fuss - but I want to!!

Any advice please! (Was thinking of doing apple pie for one, so any tips for that would be great!).

Thanks

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Sugar Free Baking

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