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Wildfood.info • View topic - Sugar Rush?

Sugar Rush?

Out of the main bustle of the Coffee shop this is where people gather to share recipes and tips/tricks.

Sugar Rush?

Postby earthmaiden » December 20th, 2019, 4:03 pm

I have just been looking at Mary Berry chocolate cake recipes online, one for a cake and one for a tray bake. I was astounded by the amount of sugar in each.

For the cake the ratio was 50g cocoa, 175g SR flour, 100g butter and 3 eggs to 300g sugar. The traybake was the same but 275g sugar.

I don't think I've ever made a cake where the sugar to fat ratio was so high (possibly Brownies but I've only made them once as they are too sweet). I thought it was one of those online errors- but surely not on two recipes?

Our family t&t choc cake recipe is an old wartime one, now that people like very light and fluffy cakes it could be considered slightly heavy, albeit delicious. I was looking for a nice t&t basic but chocolatey sponge recipe for a Christmas tray bake which will keep a couple of days.
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Re: Sugar Rush?

Postby wargarden » December 20th, 2019, 4:11 pm

do you mind how old the recipe is because i have chocolate sponge recipes that are.
20,40,50,80 and hundred years old.
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Re: Sugar Rush?

Postby KC2 » December 20th, 2019, 4:31 pm

I remember we had a discussion about reducing sugar in cake recipes - Suelle had some great tips. I'll see if I can find the thread and if it had anything useful for you, EM. And I agree with Brownies having an unbelieveably high sugar content in all the usual recipes. I was given the book of Desserts from the Loveless Cafe (USA) and just reading some of the recipes gave me toothache! (Just got back from having a large replacement filling .... have to be careful with it now over Christmas :lol: )
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Re: Sugar Rush?

Postby KC2 » December 20th, 2019, 4:39 pm

Yup, found it:
viewtopic.php?f=2&t=16702 - that was on Brownies ...

and this one that you reminded me I had already started, EM, when I started the Brownie thread :oops: viewtopic.php?f=2&t=16286 on sugar free cake
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Re: Sugar Rush?

Postby Badger's mate » December 20th, 2019, 4:47 pm

I have mentioned elsewhere that Mrs B made a red velvet cake containing 500g flour and 950g sugar. To be fair, about half the sugar was in the cream cheese frosting, but it worked out at 1000 calories a slice, if portioned according to the recipe.
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Re: Sugar Rush?

Postby wargarden » December 20th, 2019, 5:00 pm

here is an 105+ year old CHOCOLATE SPONGE CAKE.
Lichfield Mercury - Friday 23 May 1913 p 3.
CHOCOLATE SPONGE CAKE. An easily made and delicious cake this, over hot water cupful sugar, two tablespoonfuls of grated chocolate and a little vanilla extract; remove from the fire and heat until very light, adding one cupful of flour sifted with a teaspoonful of baking powder and beating Steadily for fifteen minutes. Then fold quickly the stiffly beaten whites of four eggs. Bake immediately a slow Oven until leaves sides of the pan (a ring cake mould should he used), inverting the pan when cooked until it cools. Ice with a soft boiled icing.
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Re: Sugar Rush?

Postby earthmaiden » December 20th, 2019, 5:16 pm

Thank you all for your comments. Very kind of you Wargarden but as I explained, I was looking for a modern recipe. Also one that keeps, the classic sponges aerated with whipped egg white tend to need eating on the same day.

I was really commenting with surprise that someone like M B would use so much sugar and wondered what others thought. Our wartime family one is 4:4:6 with one egg plus cocoa powder. It's nice. I may stick to it - I might try a hand blender or an extra egg to bring it up to 21st century tastes ;).
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Re: Sugar Rush?

Postby slimpersoninside » December 20th, 2019, 5:30 pm

EM, I made the one in the link below as a sandwich cake but reckon a chocolate buttercream topped traybake version would work.

viewtopic.php?f=13&t=16847&p=496256&hilit=Chocolate+cake#p496256
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Re: Sugar Rush?

Postby earthmaiden » December 20th, 2019, 6:23 pm

Thank you slimpersoninside. That and Suelle's similar recipe on the same thread look to be a success if you both declare it to be so! I imagine it's chocolatey and light. I shall try it.

KC2, thank you for going to the trouble of providing links too. All very useful!
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Re: Sugar Rush?

Postby wargarden » December 20th, 2019, 7:35 pm

there is the chocolate sponge recipes that are low in sugar
from the ration period post WW2 of UK.

given the recipe I post the sugar ratio has alway been high since the hundred plus year recipe has
has same ratio to the ones you were referring to. may the solution is something that
counter acts the taste of sugar in sponge cake. such as something with a sour taste.
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Re: Sugar Rush?

Postby StokeySue » December 20th, 2019, 8:11 pm

Nigella has a recipe for a chocolate sheet cake or traybake that uses 200g sugar to 300g flour, plus frosting.

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Re: Sugar Rush?

Postby Suelle » December 20th, 2019, 8:12 pm

Chocolate cakes don't have to be that sweet, although it is the sugar which helps makes them dense and chewy, which is a favoured characteristic of chocolate cakes. There are a couple of Dan Lepard recipes which I really like, which aren't too sweet:

https://www.goodfood.com.au/recipes/dou ... pxzf2.html

https://www.theguardian.com/lifeandstyl ... pes-baking

The Lamingtons recipe works just as well split in half and made into a layer cake - it's good for a decorated cake as it rises evenly!
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Re: Sugar Rush?

Postby earthmaiden » December 20th, 2019, 8:38 pm

thank you Sue and Suelle. All those recipes look worth a try. Nigella's has the sort of amount of sugar I'd expect. The Lamington recipe looks very good too.
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Re: Sugar Rush?

Postby slimpersoninside » December 20th, 2019, 9:16 pm

The Michael Barry one is a light sponge cake as opposed to the Nigella one which is described as fudgy. It depends what you're after as to which type you choose.

As an aside, I've tried many a chocolate cake recipe to find a light, spongy one that's nice and chocolaty, I now have it! I shall give it a go as a traybake with the topping from the Nigella one.
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Re: Sugar Rush?

Postby Badger's mate » December 21st, 2019, 8:12 am

There's certainly a trend towards light, sugary, often garishly coloured sponge cakes and away from traditional sponges and fruit cakes. My favourite chocolate cake is the HF-W chocolate & chestnut truffle cake which has got an infinite sugar to flour ratio :D . It's quite good at Christmas but not for our younger niece's nut allergy. Mrs B does one of the MB chocolate traybakes if we're feeding the outlaws.
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Re: Sugar Rush?

Postby Seatallan » December 21st, 2019, 10:53 am

EM, I have a Two Fat Ladies 'adult' chocolate cake recipe that doesn't use fat at all (and very splendid it is too) so at least it cuts down on the overall calories a wee bit. Ratio is 225g plain chocolate to 225g unsalted butter, 280g caster sugar and 5 eggs. Basically, you melt the chocolate over hot water, cut the butter into chunks and beat it in, then do the same with the sugar, whisk up the eggs in a separate bowl until very frothy, gently fold into the chocolate mixture and pour into greased and lined 22.25cm tin. Bake in a bain marie for 1 hour at gas 4/180 degrees, let it cool completely before removing from bain marie and then store in fridge overnight. It's like a cross between a cake and a brownie in consistency and it is very moreish. Must make one again soon! :chops:
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Re: Sugar Rush?

Postby earthmaiden » December 21st, 2019, 11:02 am

Thanks Seatallen! At this rate I'll be testing chocolate cakes all next year! All would be lovely at some point. I don't care for the sweetness or chewiness of Brownies and would never choose to eat them but most people I feed do.

In this case I just wanted a chocolate sponge of fashionable lightness. The Michael Barry one seems to fit the bill but this will be a great reference thread.
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Re: Sugar Rush?

Postby suffolk » December 21st, 2019, 11:45 am

“I am not lost, for I know where I am. But however, where I am may be lost.” —Winnie-the-Pooh
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Re: Sugar Rush?

Postby scullion » December 21st, 2019, 12:01 pm

maybe she means no flour - but isn't that more like a mousse then?
in which case the calories per oz/g are probably higher!
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Re: Sugar Rush?

Postby Suelle » December 21st, 2019, 12:02 pm

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Re: Sugar Rush?

Postby KC2 » December 21st, 2019, 1:43 pm

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Re: Sugar Rush?

Postby suffolk » December 21st, 2019, 1:45 pm

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Re: Sugar Rush?

Postby Suelle » December 21st, 2019, 2:12 pm

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Re: Sugar Rush?

Postby suffolk » December 21st, 2019, 2:13 pm

Don't believe everything you read Suelle :lol:
“I am not lost, for I know where I am. But however, where I am may be lost.” —Winnie-the-Pooh
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Re: Sugar Rush?

Postby wargarden » December 22nd, 2019, 5:02 am

here is ww2 sponge recipe low in sugar
sponge sandwich.jpg
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Re: Sugar Rush?

Postby earthmaiden » December 22nd, 2019, 9:35 am

Very similar to my choc cake recipe Wargarden, except of course that has cocoa. Makes a very good cake but denser than people expect nowadays. I would certainly still use it for a chocolate sponge and choc custard pud.
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Re: Sugar Rush?

Postby Seatallan » December 22nd, 2019, 1:06 pm

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Re: Sugar Rush?

Postby suffolk » December 22nd, 2019, 5:44 pm

Blast! I thought you’d suddenly discovered that butter was fat free and I could eat it with impunity (or even immunity :idea: ) and if that was so the same must be true of cream and cheese ... :drool:
“I am not lost, for I know where I am. But however, where I am may be lost.” —Winnie-the-Pooh
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Re: Sugar Rush?

Postby StokeySue » December 22nd, 2019, 11:38 pm

There’s a book I might get round to reading called “Is Butter a Carb?” by two registered dieticians that sorts out some diet myths
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Re: Sugar Rush?

Postby Seatallan » December 23rd, 2019, 1:45 pm

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Re: Sugar Rush?

Postby suffolk » December 23rd, 2019, 2:13 pm

Phew!!! :woohoo: :clap:
“I am not lost, for I know where I am. But however, where I am may be lost.” —Winnie-the-Pooh
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