Results of less sugar.

amother

Fri, Jul 29 2022, 4:18 am

I have a jelly roll recipe calling for 3/4 cup sugar.

I found it way to sweet so I cut down to 1/2 cup.

its still quite sweet can I try half of 3/4 or will reducing so much effect the results of the cake -
not in taste but texture etc...

the recipe has cocoa in it so I am wondering if there is excess sugar in it to sweeten the cocoa and not so much for the balance of the recipe....

FreshGrandma

Fri, Jul 29 2022, 4:37 am

Does reducing sugar really affect structure?

amother

Fri, Jul 29 2022, 4:52 am

FreshGrandma wrote:

Does reducing sugar really affect structure?

this is exactly my question.

BatZion

Fri, Jul 29 2022, 7:59 am

I'd be hesitant to cut that much. I always cut 1/4 cup off recipes that have a cup of sugar and sometimes more but yes, it affects texture, and yes, in your case, it could very well be to offset the bitterness of the cocoa...said as a completely amateur baker...

Simple1

Fri, Jul 29 2022, 8:38 am

I would just try looking for a different recipe that has less sugar.

amother

Brown

Fri, Jul 29 2022, 9:42 am

My rule of thumb for cocoa is at least as much sugar as cocoa. But many people will find that too bitter. Also, yes at a certain point it affects the texture of the cake.

amother

Fri, Jul 29 2022, 10:48 am

amother [ Brown ] wrote:

My rule of thumb for cocoa is at least as much sugar as cocoa. But many people will find that too bitter. Also, yes at a certain point it affects the texture of the cake.

the cocoa is a 1/3 cup.

I only put in 1/4 cup so I put less sugar.

but I want to know what the maximum you can cut...some people reduce sugar in cookies to 1/2 the amount.

amother

Clematis

Fri, Jul 29 2022, 10:51 am

I pretty much always halve the sugar in recipes. I did hear that the sugar to cocoa ratio should be 2 to 1 as in double sugar than Cocoa. I find that too sweet still and I'll put in less than that.
I've never found halving the sugar to change the texture

amother

Fri, Jul 29 2022, 10:55 am

amother [ Clematis ] wrote:

thanks so much for that!

vintagebknyc

Fri, Jul 29 2022, 11:21 am

FreshGrandma wrote:

Does reducing sugar really affect structure?

Yes, it does.

While I'm known for not making meals in this house, I do bake a good deal. Baking is science, pretty much. A quarter cup of sugar for a recipe that serves how many people?

amother

Crimson

Fri, Jul 29 2022, 11:31 am

I also always half the sugar, sometimes even more. Rarely is it not sweet enough. I can't answer re texture as I don't try full sugar to compare.

iyar

Fri, Jul 29 2022, 12:10 pm

I reduce sugar in a lot of recipes but occasionally bake them full sugar. Reducing sugar does change the texture. You can leave out a quarter of the sugar in a recipe without making much of a difference but if you cut the sugar in half you'll notice. I just baked cookies and cut the sugar a lot and dh asked if I left them in the oven too long Smile

Simple1

Fri, Jul 29 2022, 12:17 pm

I once left out the white sugar accidentally in a chocolate chip recipe, which is basically half the sugar, and it came out dry

vintagebknyc

Fri, Jul 29 2022, 1:13 pm

Here is a great article with information about reducing sugar in baking: https://food52.com/blog/15831-.....ecipe