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First piece of cake

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SusieGriff

SusieGriff

Well-Known Member
Relationship to Diabetes
Type 1
I have just made a victoria sponge, I have decided to have a piece. (first time in 7months)
I'm trying to estimate the carb value. It's got jam and whipped cream inside, If I have a small slice I guess about 3u ( I have 1:10) of insulin. does this sound about right? Hope so.
(It's cooking now and I guess about an hour's time will be ready to EAT!!!!!!! ):D
 
Very difficult to tell with home-made cake. 30g carbs sounds a bit on the high side for a small slice, and depends on the amount of jam, best thing is to test and have a bit more if your levels are dropping a bit low 😉 Hope you enjoy it! 🙂
 
LOL!!!! Nah.. I was so excited to have this cake but I was underwhealmed!!! It had jam (homemade) and double cream.... but It was SOOOO sweet!!! and I had 3u and my blood is already at 10 !! I suppose my taste has changed. so still 'nomorecakes' or perhaps...acakenowandagain...
 
The tricky thing with sweet things is that they might push your levels up quickly, so the trick is to work out when to inject so the insulin has had time to get working by the time the cake hits (so to speak!) If you eat the cake after a main meal then this should lower the GI, and the fat in the cream should slow the digestion. Bet non-diabetics never realise how complicated eating a slice of cake can be!
 
Northerner said:
The tricky thing with sweet things is that they might push your levels up quickly, so the trick is to work out when to inject so the insulin has had time to get working by the time the cake hits (so to speak!) If you eat the cake after a main meal then this should lower the GI, and the fat in the cream should slow the digestion. Bet non-diabetics never realise how complicated eating a slice of cake can be!
Click to expand...

Yes, I've not learnt the bit about when to inject yet! I'm still working out the carbs etc.... they never tell you this when you get dx !!!
 
I estimated the one I made with bought strawberry jam was 40g per slice (about 1/10th of the cake).
The last one I made was Simon Rimmer recipe, but was basically the standard Victoria Sponge with a dash of Espresso and 75g Walnuts(chopped into the mix). I ended up filling it with Whipped double cream. Not so sweet and less carbs (well marginally less).
 
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