I don't think you can change the proportions too much and still get a great sponge cake. Every memory of sponge cake I can conjure has a sugary taste. If you feel like experimenting, you can reduce it and see what you get. The alterations in texture might be an acceptable tradeoff for you. I would start by only taking it down 20 g, though. Whether it would work or not for sponge cake, I don't know, but I've read that demerara sugar tastes less sweet. I've never used it and don't know how it bakes. It obviously has a molasses component. You do have to smash it up in the food processor, and/or let it soak in the liquid (egg) to dissolve thoroughly, but it might also be worth a try if you're in the mood to play around.

LOVIN' the Springsteen!!! I've always loved "Cadillac Ranch"! There's a line in the song "Burt Reynolds in a Black Trans-Am..." When that song was huge....I had my 1981 BLACK Turbo Trans-Am!!! DAMN I miss that car sometimes.... Watch this...Faron's baby!! I didn't order those rattly T-Tops though, & couldn't stand that "Camel" Interior. I ordered mine with a Burgundy interior, & the Vinyl seats. Once those ribbed cloth seats started to wear, they looked like HELL to me. Since mine wasn't the "Official" Y84 "Special-Edition", it came with the standard Silver dashboard. I ordered the Gold one though...at the time, it was $125 for the damn thing thru parts!!!! I later put Monroe rear Air-shocks on it, to raise the rear-end slightly. I then put on Goodyear OWL Eagle-GT's, with a slightly bigger size in back! Faron

You can do that set up cheaper than you are thinking. The more you are able to shop for reslae, savage and such (Habitat REstore is just one known nationwide, but every area has local versions too), but you can also search online for sink deals. Doen't look like you would want a 30-36 inch kitchen sink, but a smaller one. I saw one recently for $4-600? I'll try to see if I can still find it. That is likely to be your biggest cost item. You can look at remnant or prefab counters for that small, straight space. Shelving and cabinets can be very basic paint them yourself variety -- or even reclaimed If that's what you really want, get the floor taken care of and shop until you find options to fit the budget that makes it happen. And you can hide the connections instead of moving them. If we take ours off the pedestals at some point and try the counter above, I think I would build out a shallow cabinet (4-6 inches?) with sliding doors and oune could be an access panel to the connections. The idea would be to have just enough space to put laundry supplies so I could use the upper cabinets for other things. That's either DIY or paying someone to do someting unusual, which is sometimes reasonable and sometimes $$$.

This topic has been discussed in other food forum sites. But here is my theory: In order to give you less flour to increase profit, store bread makers go to extremes to give you lots of air in the bread. Lots of tiny bubbles just like good wall insulation boards. Less material takes less heat to heat up quicker, and lots tiny insulating bubbles keep the heat better to get hot even faster. dcarch