I think for some cakes and cookies with a particularly delicate texture, you might get slightly better results if you use superfine/caster sugar. It's really easy to grind granulated sugar into something like superfine with a food processor.
You can also substitute castor sugar with superfine. But superfine and granulated are also a 1:1 substitution. Superfine is good to use in beverages when you want the sugar to be really dissolved. But in baking and cooking I would replace castor with granulated sugar
Thank you, Monita. I've heard that in some baking recipes, one should use "super fine" granulated sugar. Is that simply not the case? Thanks again. ;o)
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