Urgent please - can I use sweetner instead of sugar in a cake recipe?

[VivaLeBeaver]

And if so is 225g of sweetner the same as 225g of sugar?

I've tried it with fairy cakes but they ended up kinda flat.

However this -

half spoon

works pretty well in a Victoria sponge type cake. Perhaps not quite so 'springy' as usual, but perfectly acceptable and half the calories.

depends entirely on the sweetener you're using. Some you can use the same measurements, others you just need half.

No, unless it is a special sweetener for cooking. The normal ones shouldn't be cooked. and 225g of sweetener is not 225 g of sugar as they have different sweetening powers.

I couldn't find any Half Sppon, I've bought Simply Sweet 'cos I thought it had a picture of a cake on the label but closer inspection shows its half a grapefruit. Arse.

I've used it (half amount) and it worked just fine! You might need to experiment to get the sweetness balance right for your tastes, but on the plus side that means more cake

Oh and it was splenda that I used.

Surely it would taste bitter?

Thanks, think I'll use sugar. Its for a diabetic friend.....she can have more insulin can't she?

My mum used to use this for a diabetic uncle.

She found a lot of experimentation was required to get the taste right - iirc she needed more sweetener than the required level of sugar.

For a type 1 diabetic, normal cakes are better. You're right that they can up their insulin to cover the difference as long as they don't go overboard

You can use Splenda for baking, but you need to do it by cup measurements as it has a volume equivalent sweetening power rather than weight (given that Splenda is so light). I haven't made a cake with it but have made sweet scones and brownies and while they taste slightly different I don't find them in any way unpleasant.