Making cakes with less sugar
I like to reduce sugar in cake recipes, not for health reasons, but because I find most cakes too sweet for my taste,
I know that equal sugar, fat, flour, etc. is important in a classic Victoria sponge (i.e. the creaming method sponge) but wonder if that is true of the all-in-one sponge. Will my all-in-one sponge be spoilt if I reduce the sugar? Ideally, I'd like to reduce it by 25% but I could live with a smaller reduction is that would work better.