Diabetic sponge cake

[manicscousers]

Anyone got a good recipe, the ones I've found on the internet suggest 7 eggs  :o
I would like to make Ray a trifle at Christmas. I've got everything else sorted but the sponge has got me flummoxed. Does a sponge cake need sugar?
He's having a really rotten time at the moment and all the chocs and stuff everywhere makes it worse, thought at least he can have a treat  :)

[manicscousers]

[gazza1960]

sorry to hear of your friends troubles,as a 5 year Type 2 I still luv me food and cooking is a fun part of me being in the kitchen cos it means Jude gets to sit down and let me play with the pots and pans.

There are alternatives for sponge making in Diabetic cook books but as I and another member(also Diabetic) talk about its all about self management.......ie......cook the same as you would if you didnt have the problem the only difference is I now just eat a smaller portion ....which aint easy...but after religiously testing my blood after consuming small portions of "full fat" so to speak foods instead of "the poorer cousin" ingredients im happy to continue eating normal foods without fear of doing uneccesary damage to "me".
That said there are foods that kick me in the **** as they are too strong for my body to tolerate now.

apols its not the straight forward answer you might have looked for ....again only my opinion.

Good luck with the trifle !!!!!!!!!!!!!

Gazza

[saddad]

You know who says look on "Diabetes UK " Website...
but you can cook with Sucralose... which retails as Splendour,
or cut he sugar in half from the recipe and increase the baking powder... an extra teaspoon per 8oz of flour (in self-raising)...  apparently the sugar provides the holes for the raising agent... so ...
:)

[PAULW]

TRY THIS SITE
http://recipes.sparkpeople.com/great-recipes.asp?food=sugar+free+sponge+cake
OR THIS ONE
http://www.sugarfreerecipes.co.uk/sugar-free-cakes-category.html

[manicscousers]

Thanks, everyone.
Saddad, I'll try that, I already use half sugar or sweetener powder in lots of stuff but I've always made cakes the traditional way.
Gazza, we try to eat as healthily as we can, his sugars are up and down like a yoyo on his last blood test. They're still trying to get his meds right, made more difficult by the haitus hernia.
PaulW, I'll have a look at those two. It's a steep learning curve for us both  ;D

[gazza1960]

again,sorry to hear about the bloods being yo yo....I have just had an Umbilical Hernia Op last week and naturally
I was concerned and of course the Ol body got all stressed and my bloods were up and down like a fiddlers thingy.
Even on the day,after eating at stupid O clock in the morn I was going low and had to be whipped in early and after a glucose line was put in I settled..mind you I was..zzzzzzzzzzzzzzzzzzzzzzzz.

Ill quote from my Diabetics Uk cookbook that says...............

Apricot sponge................

*  There is no need to replace sugar with alternative sweeteners in baking,most recipes work well
with reduced amounts of sugar.*

so ive used that as my guide these last few years.+ smaller portions.

Again I wish you and yours well with the bloods control,and I hope the hernia gets sorted soon.

Gazza