Hi Cari, you're right to note that a reduction in sugar will have at least some effect on the total volume of the cake, as you can see in the photos of the various trials with different types of cakes and different levels of sugar reduction. It's certainly a consideration to keep in mind, but as Mel pointed out with the foam cakes, a 10% reduction actually improved the structure of the cake and reduced shrinking, so different types of cakes respond differently. In general, the 10% reduction in sugar seems to have minimal effect on volume. 

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