you can just use plain white castor sugar. the golden castor just gives it a touch of raw honey-type flavor. using big demerara won't work because it won't cream properly (unless you go at it a long time), but regular plain castor will work just as well.
sometimes I add a tiny bit of honey to replicate the little something-something that golden castor sugar has.
I have Ripe and I love it; when I make a cake of his with an ingredient such as golden caster sugar I just use Demarara (not sure of spelling.) It's the big crystals one. Some call it raw sugar. What cake of his are you making?
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sometimes I add a tiny bit of honey to replicate the little something-something that golden castor sugar has.