Borderline diabetes runs in my mom's side of the family so I'm taking some proactive steps to reduce empty carbs as much as I can. Sponge cake is something I make often and I always put less sugar than the recipe calls for.
But I'm thinking of replacing it entirely with something healthier. We already use honey or palm sugar syrup in drinks and other desserts, but I have not tried it on a meringue, which is a prerequisite for sponge cakes. Anyone here tried it? If yes, what was the result?
I also read in another post that you can replace sugar with corn starch for meringue if one does not mind having no sweetness. Anyone tried it before, and did it work?