I recently made a "Simple Apple Cake" that called for 2 cups of sugar which I thought was a lot. I cut it down to 1/4 cup and added some stevia powder for sweetening and the cake never rose. It also had 4 eggs and 3 tsp bp in it and lots of sliced apples. I'm thinking because I left out so much sugar that was why it failed to rise. The bp is fairly new. The recipe didn't give me much volume when I mixed it up so I'm thinking the sugar is critical? Any of you expert bakers out there have the answer? Thank you.
Geri