Yes, you can use granulated sugar as a substitute for castor (caster) sugar in a cake. Caster sugar is a quick dissolving sugar. So it will be necessary to grind standard granulated sugar in a food processor before using as a replacement. A blender can also be used.
In the United States, Caster sugar is pretty much the same as "superfine" or "super fine" sugar. In other words, Caster sugar is just a fine grind of granulated sugar. Different kinds of sugar hold different amounts of moisture. Use the wrong kind of sugar in a recipe, and it could effect the texture of finished product. Regular granulated sugar is probably just fine for the cake, because when you cream the sugar with butter or oil, you generally need to use a coarser sugar. Superfine sugar will dissolve too quickly and won't allow enough air to be incorporated. In frosting or a creamy filling, superfine sugar is probably best.
You can make your own Caster sugar, here's how:
1. Place granulated sugar in a food processor or blender.
2. Pulse until it reaches a super-fine, but not powdery consistency (a minute or two)
Yes, it can. Caster sugar is also known as "superfine" sugar, and it dissolves better when used for baking. That said, granulated sugar will still work just fine.
Hope this helps!
yes
The higher the proportion of sugar in a cake, the lighter it will be (up to a point). However, the downside is that as the proportion of sugar increases, so does the stickiness of the crumb, and as the crumb gets stickier, the cake will be inclined to rise less. Using caster sugar instead of granulated sugar will result in a comparatively fluffier cake.
Demerara sugar is unrefined, usually somewhat coarse but dry sugar. It is not brown sugar, which has clumps together. It is pale golden in color and can be called either raw sugar or turbinado sugar in the States. Caster sugar is a very fine grade granulated sugar, most often used for baking as it causes cakes to rise better, or for putting on fruits and berries as it melts faster. It is sometimes sold as berry sugar.I recently bought some demerara sugar which was ground up to caster grade. It worked very well and was delicious in a lemon cake.You can make your own caster sugar by whirling up granulated in a blender.
Caster sugar or icing sugar. Sugar with larger grains do not dissolve properley in the cake mix.
poo it taste great in cakes !
Caster sugar has very fine crystals, without being so fine to the extent where it absorbs a lot of water (e.g like icing sugar; icing sugar absorbs a lot of liquid and tends to clump together, which would result in brick-like cakes if it were used for that purpose) . The fineness of crystal means that it does not result in a "granular" texture when eaten (unlike granulated sugar) and gives a "lightness" which helps baked goods to rise. The fineness also helps the sugar to not sink in runny batters; it will remain evenly distributed. Having said that, granulated sugar does still work in baking if you have run out of caster sugar. It's just that caster is really the better option if it is available. But granulated is good for jams, a) it's cheaper, which is useful when using it in quantity, and b) supposedly it gives a "clearer" result than caster sugar.
Caster sugarflouricing sugar / confectioners' sugar / powdered sugar
Jaffa Cakes are in biscuit aisle instead of the cake aisle because jaffa cakes are biscuit LIKE cakes not cakes!
applesauce
yes you can and it wont change the cakes in a bad way
Granulated sugar is mainly used as a sweetener. It is often added to tea or coffee or on top of cereal. It is also often used in baking, particularly in the making of cakes.
Caster sugar is used to make pikelets which are small Australian-style pancakes. Caster sugar which is also known as superfine sugar is a fine granulated sugar that dissolves quickly. It is generally used for making cakes meringues and other desserts that require a light fluffy texture. When used in pikelets it helps to create a light and fluffy texture as well as adding a hint of sweetness. Caster sugar is also used to enhance the flavor of the pikelets giving them a slightly sweet taste. When using caster sugar in pikelets there are a few simple steps to follow: Add the caster sugar to the dry ingredients and mix together. Whisk together the wet ingredients and then add to the dry ingredients stirring until everything is combined. Using a spoon or a ladle scoop the batter onto a lightly greased frying pan over low to medium heat. Cook until lightly golden and then flip the pikelets to cook the other side. Serve the pikelets with butter syrup or your favorite topping.By using caster sugar in pikelets you can enjoy the light fluffy texture and the hint of sweetness that it brings. Whether youre making them for breakfast or as an afternoon snack pikelets made with caster sugar are sure to be a hit!
That is approximately 3/5 of a cup