{"id":23514,"date":"2015-02-11T09:51:30","date_gmt":"2015-02-11T14:51:30","guid":{"rendered":"https:\/\/thecakeblog.com\/?p=23514"},"modified":"2017-03-28T07:40:00","modified_gmt":"2017-03-28T11:40:00","slug":"sugar-comparison","status":"publish","type":"post","link":"https:\/\/thecakeblog.com\/2015\/02\/sugar-comparison.html","title":{"rendered":"Oh Sugar, Sugar"},"content":{"rendered":"<p><em>Our contributor, Summer Stone of <strong><a title=\"Cake Paper Party\" href=\"https:\/\/www.cakepaperparty.com\/\" target=\"_blank\">Cake Paper Party<\/a><\/strong>, is back today with a new baking science experiment&#8230;.<\/em><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-23520\" src=\"https:\/\/thecakeblog.com\/wp-content\/uploads\/2015\/02\/sugar-comparison-intro.jpg\" alt=\"Oh Sugar, Sugar  |  Side-By-Side Comparison of 5 Sweeteners  |  a Baking Science article by Summer Stone for TheCakeBlog.com\" width=\"600\" height=\"930\" srcset=\"https:\/\/thecakeblog.com\/wp-content\/uploads\/2015\/02\/sugar-comparison-intro.jpg 600w, https:\/\/thecakeblog.com\/wp-content\/uploads\/2015\/02\/sugar-comparison-intro-387x600.jpg 387w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/p>\n<p>Sweeteners play a critical role in any cake recipe.\u00a0 They not only impart the sweetness that makes a cake dessert fare but also have a hand in the structure and leavening processes.\u00a0 The most common sweetener in cakes is granulated sugar, but sometimes other choices are fitting for a particular recipe.\u00a0 Here we will take a look at how differing sweeteners affect the properties of a cake.\u00a0 The sweeteners I have chosen to use include granulated sugar, superfine granulated sugar, brown sugar, fructose and stevia.<\/p>\n<p>Here is a more in-depth look at the cake properties that are influenced by sugar:<\/p>\n<ul>\n<li>TASTE:\u00a0 Sugar provides sweetness to the cake.<\/li>\n<li>TENDERNESS:\u00a0 Dissolved sugars interfere with gluten formation, starch gelation and protein coagulation which result in a \u201cweak\u201d or tender cake.\u00a0 Too much sugar can weaken a cake to the point of collapse.<\/li>\n<li>MOISTURE:\u00a0 Sugar is hygroscopic by nature and attracts water molecules, increasing the effective moisture level in a cake.<\/li>\n<li>BROWNING:\u00a0 Caramelization of sugars and Maillard reactions allow browning of the cake crust and impart a golden, \u201cbaked\u201d flavor.<\/li>\n<li>LEAVENING:\u00a0 Sugar carries air between the crystals which plays a role in leavening processes.\u00a0 In addition, the irregular shape of the crystals can allow air to be \u201cdragged\u201d or \u201cdriven\u201d into the cake batter in the creaming process.<\/li>\n<\/ul>\n<p>The size of the sugar granules as well as the type of sweetener will determine the manner in which the cake properties are affected.\u00a0 Let\u2019s take a look at some examples of sweetener variation and the impact on the final cake.<\/p>\n<p><strong>Granulated Sugar<\/strong>: This standard cake sweetener provides for a light, tender crumb and maximum height of the cake layer.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-23525\" src=\"https:\/\/thecakeblog.com\/wp-content\/uploads\/2015\/02\/sugar-comparison-4.jpg\" alt=\"Oh Sugar, Sugar  |  Side-By-Side Comparison of 5 Sweeteners  |  a Baking Science article by Summer Stone for TheCakeBlog.com\" width=\"600\" height=\"700\" srcset=\"https:\/\/thecakeblog.com\/wp-content\/uploads\/2015\/02\/sugar-comparison-4.jpg 600w, https:\/\/thecakeblog.com\/wp-content\/uploads\/2015\/02\/sugar-comparison-4-400x467.jpg 400w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/p>\n<p><strong>Superfine Sugar<\/strong>: The smaller crystals of this variation of granulated sugar allow them to dissolve faster than their coarser counterpart.\u00a0 This results in more rapid and effective disruption of structural components and a slightly shorter cake layer than that of granulated sugar.\u00a0 Small air cells from these small crystals also have a bit of an effect on leavening.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-23528\" src=\"https:\/\/thecakeblog.com\/wp-content\/uploads\/2015\/02\/sugar-comparison-7.jpg\" alt=\"Oh Sugar, Sugar  |  Side-By-Side Comparison of 5 Sweeteners  |  a Baking Science article by Summer Stone for TheCakeBlog.com\" width=\"600\" height=\"700\" srcset=\"https:\/\/thecakeblog.com\/wp-content\/uploads\/2015\/02\/sugar-comparison-7.jpg 600w, https:\/\/thecakeblog.com\/wp-content\/uploads\/2015\/02\/sugar-comparison-7-400x467.jpg 400w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/p>\n<p><strong>Brown sugar<\/strong>: This sugar is similar to granulated sugar but retains or has a bit of molasses or refiners\u2019 syrup added.\u00a0 The molasses present in this sweetener provides a distinct flavor and pale beige color to baked goods.\u00a0 The presence of molasses\u2019 syrup also provides a ready-dissolved sugar that further adds to the tenderness and perhaps moisture of a cake.\u00a0 This cake layer was shorter than both the granulated and superfine sugar.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-23522\" src=\"https:\/\/thecakeblog.com\/wp-content\/uploads\/2015\/02\/sugar-comparison-1.jpg\" alt=\"Oh Sugar, Sugar  |  Side-By-Side Comparison of 5 Sweeteners  |  a Baking Science article by Summer Stone for TheCakeBlog.com\" width=\"600\" height=\"700\" srcset=\"https:\/\/thecakeblog.com\/wp-content\/uploads\/2015\/02\/sugar-comparison-1.jpg 600w, https:\/\/thecakeblog.com\/wp-content\/uploads\/2015\/02\/sugar-comparison-1-400x467.jpg 400w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/p>\n<p><strong>Fructose<\/strong>: Sweeter than granulated sugar, this sweetener gives a unique flavor to baked goods.\u00a0 In addition, fructose promotes browning which gives the cake a \u201ctoasty\u201d taste.\u00a0 Fructose is also highly hygroscopic (water attracting), which allows a cake made with this sugar to retain moisture over time.\u00a0 The fructose cake also had a tight crumb and was shorter than the granulated sugar cakes.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-23523\" src=\"https:\/\/thecakeblog.com\/wp-content\/uploads\/2015\/02\/sugar-comparison-2.jpg\" alt=\"Oh Sugar, Sugar  |  Side-By-Side Comparison of 5 Sweeteners  |  a Baking Science article by Summer Stone for TheCakeBlog.com\" width=\"600\" height=\"700\" srcset=\"https:\/\/thecakeblog.com\/wp-content\/uploads\/2015\/02\/sugar-comparison-2.jpg 600w, https:\/\/thecakeblog.com\/wp-content\/uploads\/2015\/02\/sugar-comparison-2-400x467.jpg 400w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/p>\n<p><strong>Stevia<\/strong>: The importance of sugar can be clearly seen in a cake made without it.\u00a0 In my opinion, stevia, on its own, is a poor substitute for sugar.\u00a0 The cake that resulted was pale and cracked on the top with a very tight, compact crumb, short layers and a bittersweet flavor.\u00a0 If you choose to reduce the sugar in your cakes, I would recommend using no more than half of an alternate sweetener.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-23526\" src=\"https:\/\/thecakeblog.com\/wp-content\/uploads\/2015\/02\/sugar-comparison-5.jpg\" alt=\"Oh Sugar, Sugar  |  Side-By-Side Comparison of 5 Sweeteners  |  a Baking Science article by Summer Stone for TheCakeBlog.com\" width=\"600\" height=\"700\" srcset=\"https:\/\/thecakeblog.com\/wp-content\/uploads\/2015\/02\/sugar-comparison-5.jpg 600w, https:\/\/thecakeblog.com\/wp-content\/uploads\/2015\/02\/sugar-comparison-5-400x467.jpg 400w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/p>\n<p>It appears that granulated sugar is still the gold standard for most cake applications.\u00a0 Superfine sugar can be used but weakens the structure of the cake a bit.\u00a0 Brown sugar adds a warm, butterscotch flavor but also weakens the cake structure and is less fluffy than the granulated and superfine sugar cakes.\u00a0 Fructose could be used in a cake for those with dietary restrictions, but I would not recommend using stevia alone because of the taste and structural effects.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-23529\" src=\"https:\/\/thecakeblog.com\/wp-content\/uploads\/2015\/02\/sugar-comparison-8.jpg\" alt=\"Oh Sugar, Sugar  |  Side-By-Side Comparison of 5 Sweeteners  |  a Baking Science article by Summer Stone for TheCakeBlog.com\" width=\"600\" height=\"480\" srcset=\"https:\/\/thecakeblog.com\/wp-content\/uploads\/2015\/02\/sugar-comparison-8.jpg 600w, https:\/\/thecakeblog.com\/wp-content\/uploads\/2015\/02\/sugar-comparison-8-400x320.jpg 400w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/p>\n<p style=\"text-align: center;\">I hope this helps you make decisions about sugar in your recipes.<\/p>\n<p style=\"text-align: center;\">Happy baking!<\/p>\n<p>&nbsp;<\/p>\n<hr \/>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center;\">Now read my article, <strong><a title=\"Mixing Up The Perfect Cake\" href=\"https:\/\/thecakeblog.com\/2014\/08\/mixing-up-the-perfect-cake.html\">Mixing Up The Perfect Cake<\/a><\/strong>.<br \/>\nSee exactly how long to mix butter and sugar together!<\/p>\n<p><a href=\"https:\/\/thecakeblog.com\/2014\/08\/mixing-up-the-perfect-cake.html\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-21676 size-full\" src=\"https:\/\/thecakeblog.com\/wp-content\/uploads\/2014\/08\/cake_baking_tip_intro_2.jpg\" alt=\"Mixing Up the Perfect Cake | Exactly how long to mix butter and sugar? | Baking Science article by Summer Stone for TheCakeBlog.com \" width=\"600\" height=\"897\" srcset=\"https:\/\/thecakeblog.com\/wp-content\/uploads\/2014\/08\/cake_baking_tip_intro_2.jpg 600w, https:\/\/thecakeblog.com\/wp-content\/uploads\/2014\/08\/cake_baking_tip_intro_2-200x300.jpg 200w, https:\/\/thecakeblog.com\/wp-content\/uploads\/2014\/08\/cake_baking_tip_intro_2-400x598.jpg 400w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center;\">Next see <strong><a title=\"Does Sifting Make a Better Cake\" href=\"https:\/\/thecakeblog.com\/2014\/08\/sifting-for-a-better-cake.html\">If Sifting Makes a Better Cake<\/a><\/strong>.<br \/>\nI think you&#8217;ll be surprised by my results!<\/p>\n<p><a href=\"https:\/\/thecakeblog.com\/2014\/08\/sifting-for-a-better-cake.html\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-21638 size-full\" src=\"https:\/\/thecakeblog.com\/wp-content\/uploads\/2014\/08\/sift_vs_whisk_71.jpg\" alt=\"True or False?  Does Sifting Make a Better Cake?  |  Baking Science article by Summer Stone for TheCakeBlog.com\" width=\"600\" height=\"910\" srcset=\"https:\/\/thecakeblog.com\/wp-content\/uploads\/2014\/08\/sift_vs_whisk_71.jpg 600w, https:\/\/thecakeblog.com\/wp-content\/uploads\/2014\/08\/sift_vs_whisk_71-396x600.jpg 396w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center;\">And don&#8217;t miss my article, <strong><a title=\"Easy to make Swiss Meringue Buttercream recipe\" href=\"https:\/\/thecakeblog.com\/2014\/06\/no-meringue-swiss-buttercream-recipe.html\">The Meringue Buttercream Myth<\/a><\/strong>!<br \/>\nIt&#8217;s a unique new way to make Swiss Meringue Butterceam.<\/p>\n<p><a href=\"https:\/\/thecakeblog.com\/2014\/06\/no-meringue-swiss-buttercream-recipe.html\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-21397 size-full\" src=\"https:\/\/thecakeblog.com\/wp-content\/uploads\/2014\/06\/meringue_buttercream_myth_intro.jpg\" alt=\"Breaking the Meringue Buttercream Myth | a new approach to a classic recipe | by Summer Stone for TheCakeBlog.com\" width=\"600\" height=\"930\" srcset=\"https:\/\/thecakeblog.com\/wp-content\/uploads\/2014\/06\/meringue_buttercream_myth_intro.jpg 600w, https:\/\/thecakeblog.com\/wp-content\/uploads\/2014\/06\/meringue_buttercream_myth_intro-387x600.jpg 387w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center;\">Now check out the <strong><a title=\"Reverse Creaming Method\" href=\"https:\/\/thecakeblog.com\/2014\/11\/reverse-creaming-method.html\">Reverse Creaming Method<\/a><\/strong><br \/>\nand see what it can do for your cake recipes!<\/p>\n<p><a href=\"https:\/\/thecakeblog.com\/2014\/11\/reverse-creaming-method.html\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-22288 size-full\" src=\"https:\/\/thecakeblog.com\/wp-content\/uploads\/2014\/11\/reverse-creaming-method-int1.jpg\" alt=\"The Reverse Creaming Method and what it can do for your cakes | a Baking Science article by Summer Stone for TheCakeBlog.com\" width=\"600\" height=\"930\" srcset=\"https:\/\/thecakeblog.com\/wp-content\/uploads\/2014\/11\/reverse-creaming-method-int1.jpg 600w, https:\/\/thecakeblog.com\/wp-content\/uploads\/2014\/11\/reverse-creaming-method-int1-387x600.jpg 387w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Our contributor, Summer Stone of Cake Paper Party, is back today with a new baking science experiment&#8230;.<\/p>\n<p>Sweeteners play a critical role in any cake recipe.  They not only impart the sweetness that makes a cake dessert fare but also have a hand in the structure and leavening processes.  The most common sweetener in cakes is granulated sugar, but sometimes other choices are fitting for a particular recipe.  Here we will take a look at how differing sweeteners affect the properties of a cake.  The sweeteners I have chosen to use include granulated sugar, superfine granulated sugar, brown sugar, fructose and stevia.<\/p>\n","protected":false},"author":6,"featured_media":23520,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[216,295,262],"tags":[],"class_list":{"0":"post-23514","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-baking-tips","8":"category-blog","9":"category-summer-stone","10":"entry"},"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts\/23514","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/comments?post=23514"}],"version-history":[{"count":8,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts\/23514\/revisions"}],"predecessor-version":[{"id":23533,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts\/23514\/revisions\/23533"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/media\/23520"}],"wp:attachment":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/media?parent=23514"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/categories?post=23514"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/tags?post=23514"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}