Either type of sugar is appropriate.
A genoise sponge is a type of sponge cake that is made with eggs, sugar, flour, and sometimes butter. It is different from other sponge cakes because it does not contain any chemical leavening agents like baking powder or baking soda. Instead, it relies on the air whipped into the eggs to rise and create a light and airy texture.
Sponge Cake. In Britain called a Victoria sponge equal weight of sugar and flour to the egss mixed and whisk bake at 180 degrees centigrade, dunno Fahrenheit
Some recommended sugar substitutes for baking include stevia, erythritol, and monk fruit sweetener. These alternatives can help reduce the amount of sugar in recipes while still providing sweetness.
A genoise is a type of sponge cake that is made with eggs, sugar, flour, and sometimes butter. It is different from other sponge cakes because it is leavened primarily by the air whipped into the eggs, rather than chemical leaveners like baking powder or baking soda. This results in a lighter and more delicate texture compared to other sponge cakes.
Some effective sugar replacement options for baking include stevia, erythritol, monk fruit sweetener, and xylitol. These alternatives can help reduce the sugar content in recipes while still providing sweetness.
175g butter Butter & or cream and jam 175g sugar Icing sugar 200g Sr flour 3 eggs 1/2 ts vanilla essence
When substituting honey for sugar in baking recipes, use 3/4 cup of honey for every 1 cup of sugar and reduce the liquid in the recipe by 1/4 cup. Also, lower the baking temperature by 25F and keep a close eye on the baking time to prevent over-browning.
It is a type of sponge
To substitute honey for sugar in baking recipes, use 3/4 cup of honey for every 1 cup of sugar and reduce the liquid in the recipe by 1/4 cup. Honey is sweeter and more liquid than sugar, so adjust the baking time and temperature accordingly to prevent over-browning.
To substitute honey for sugar in baking, use 3/4 cup of honey for every 1 cup of sugar and reduce the liquid in the recipe by 1/4 cup. Honey is sweeter and more liquid than sugar, so adjust the baking time and temperature accordingly to prevent over-browning.
Sponge cake is light and airy with a spongy texture, made with eggs, sugar, flour, and sometimes butter. It is leavened mainly by beaten eggs. Pound cake is denser and richer, made with equal parts of flour, butter, sugar, and eggs. It is leavened by baking powder or baking soda. Sponge cake is typically baked at a lower temperature for a shorter time, while pound cake is baked at a higher temperature for a longer time.