i need to strongly disclose that the purpose of Hector’s Take isn’t to find an array of substitutions to Rose’s recipes. if you want the best taste and texture, it is best to follow Rose’s recipes EXACTLY. here is what happens to ROSE’S heavenly CAKES: Chocolate Tweed Angel Food Cake (page 159) when you are asked to make it sugar free:
i replaced sugar with splenda granulated by volume which gave a normal cake batter volume. however, in the oven, the cake shrunk a bit. splenda granulated doesn’t contribute to any volume, it disintegrates into dust when baked. i am certain, this shrinking is not due to using a tubeless pan because the cake didn’t detach away from the pan sides nor collapsed during cooling.
i only made half recipe to fill my 8 cup silicone tortenboden pan. it worked like a charm and because this pan is made of silicone, cooling was done in the pan and upright! the cake texture was great and it tasted good (well…splenda good). the chocolate on this anged food cake made it a much appealing cake than a plain sugarless one!
i am loving my silicone tortenboden pan so much, it is so versatile, i plan to bake most of the chiffon and angel food cakes with it! chiffon and angel food cakes require a pan with a center tube for support, but it is my suspicion that when baked not higher than 1 inch tall, any pan will work!