How do you make sponge cake without caster sugar?

You can make a delicious sponge cake without caster sugar by using alternative sweeteners! Here are some options:

Natural Sweeteners:

* Honey: Use a 1:1 ratio of honey to caster sugar, but remember honey is thicker so you might need to adjust the liquid in the recipe accordingly.

* Maple Syrup: Again, use a 1:1 ratio to caster sugar, and adjust the liquid in your recipe. Maple syrup has a distinct flavor, so it might be more suitable for certain types of sponge cakes.

* Agave Nectar: Use a 1:1 ratio to caster sugar. Agave has a mild flavor and is a good alternative for those sensitive to honey's strong flavor.

* Dates: Blend dates with water to create a paste, then use this in place of sugar. You'll likely need to adjust the recipe as dates are very sweet and will add moisture.

* Coconut Sugar: This offers a slightly caramel-like flavor and can be used in a 1:1 ratio to caster sugar.

* Stevia: Use a much smaller amount than regular sugar as stevia is very sweet. Start with 1/4 cup and adjust to taste.

* Erythritol: Another sugar substitute, this is often used in sugar-free baking as it has a similar sweetness level and texture.

Tips for Baking with Alternative Sweeteners:

* Adjusting liquids: Honey, maple syrup, and agave nectar are all thicker than sugar, so you may need to reduce the amount of liquid in your recipe.

* Flavor Considerations: Each sweetener has its own flavor profile, so keep this in mind when choosing one.

* Binding: Some sweeteners, like honey and maple syrup, help bind the cake together. Others, like stevia, may not, so you might need to add more eggs or a little extra flour for structure.

* Experiment: Don't be afraid to experiment! The best way to find what works for you is to try different sweeteners and adjust the recipe as needed.

General Sponge Cake Recipe (with adjustments for alternative sweeteners):

* Ingredients:

* 125g alternative sweetener (honey, maple syrup, agave nectar, etc.)

* 125g unsalted butter, softened

* 3 large eggs

* 125g self-raising flour

* 1/2 tsp baking powder

* 1/4 tsp salt

* Instructions:

* Preheat oven to 180°C (350°F). Grease and line a 20cm round cake tin.

* Cream together the softened butter and sweetener until light and fluffy.

* Add the eggs one at a time, beating well after each addition.

* Sift together the flour, baking powder, and salt. Gently fold into the butter mixture until just combined.

* Pour batter into the prepared tin and bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.

* Let cool in the tin for 10 minutes before inverting onto a wire rack to cool completely.

This recipe is a starting point – adjust the sweetener amount and other ingredients based on your chosen alternative and personal preferences!