So for all you baking experts out there, I’ve read that you can reduce the sugar in a recipe by a 1/3 without any significant changes in the texture of the cake. Since I typically don’t like the taste of too much sugar I prefer to reduce the amount more than a 1/3. So what other changes can you make to the recipe so the cake still comes out light and moist? I know that the sugar is necessary to react with the flour to prevent the flour from mixing with itself and producing more gluten, so if the sugar is decreased does the flour need to decrease as well?
Re: Decreasing sugar in baking recipes
I usually reduce the sugar by about a half a cup, or one cup, and I pulverize it in the food processor before mixing it in with the flour. You can substitute 1/2 a cup of corn starch for the flour to keep the cake light, but you'll need to sift it first.