Phil did point out that the low-calorie version was “a little flatter than a cake”, though Juliet pointed out that this was because it was a single layer rather than a sandwich.
She explained that she also has a “less than half the calorie” recipe for a Victoria sponge, made with two layers and low-fat cream in the middle.
When it comes to trying the tip yourself, it is important to note that the results will depend on the type of cake you are making. An expert at King Arther Baking said: “Unlike many other baked goods, the successful cake relies in equal parts on ingredients and technique. While just about any muffin batter can be stirred together, plopped into a pan, and baked to perfection, cakes are more finicky.”
They noted that cakes can be divided into four categories – blended, creamed, sponge and foam, all of which use sugar differently.
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