This site is published by McNeil Nutritionals, a division of Johnson & Johnson Pacific Pty Ltd. It is intended for visitors from New Zealand only. See our Legal Notice and Privacy Policy. Last modified 14 May 2010.
© McNeil Nutritionals, Division of Johnson & Johnson Pacific Pty Ltd. 2006 – 2009.
This site is published by Johnson & Johnson Pacific Pty Ltd which is solely responsible for its contents.
Volume
Since sugar contributes volume to many recipes, you may notice a smaller yield in your recipe when substituting SPLENDA® Granular for sugar. In some cases, your cakes and quick breads will not rise as high as their full-sugar counterparts. However, they will still taste delicious.
- When baking cakes, switching from 23cm (9'') round pans to 20cm (8'') round pans with 5cm (2'') sides will help achieve a high cake.
- To achieve higher cakes, try adding 1/2 cup nonfat dry milk powder and 1/2 teaspoon of baking soda for every cup of SPLENDA® Granular.
