First you have to weigh your eggs with it shells, suppose it weigh 200g, so you will need 200g of flour and caster sugar, and margarine.
for 1 loaf, 1 cup is usually how it is. depends on the recipe.
One tsp is 5gm. 40gm of castor sugar is approximately 8 tsp.
the diffewrence is that pound cake is thicker and has more moistness to it and sponge cake is kinda dry. it really depends on how you make it. but really,the pound cake is better
They will cook a little, but not that much.
10 Pieces .
butter, oranges, castor sugar and chocolate
2 cups of milk
lots
the sugar takes up more volume in the sponge so the absorbtion rate will be lower than any other liquid without sugar like water
how many cups is 250 grams of castor sugar
Sugar generally just affects the taste of the cake, not really the look. Brown sugar may darken the batter slightly, but not by very much at all.
Sugar is a basic ingredient in cake. It provides volume and texture as well as sweetness. Cakes baked with sugar substitutes sometimes lack density and texture in spite of their artificial sweetness.
castor sugar is white sugar that has been ground fine, but not as fine as confectioners sugar. It can be made by putting white sugar in a food processor for a few pulses