what is caster sugar i saw it an answer about how make cakes lighter?

Answer 1

Castor or caster sugar is the name of a very fine sugar in Britain, so named because the grains are small enough to fit though a sugar "caster" or sprinkler. It is sold as "superfine" sugar in the United States.


Because of its fineness, it dissolves more quickly than regular white sugar, and so is especially useful in meringues and cold liquids. It is not as fine as confectioner’s sugar, which has been crushed mechanically (and generally mixed with a little starch to keep it from clumping).

If you don’t have any castor sugar on hand, you can make your own by grinding granulated sugar for a couple of minutes in a food processor (this also produces sugar dust, so let it settle for a few moments before opening the food processor

Answer 2

Correct, but they also have granulated sugar, brown sugar but they call it Muscavado dark or light.

The superfine sugar in the US and the Fruit sugar we sell in Canada are the same, but American is likely to beet sugar as in Europe, as for lighter, for those with egg white folded in, but chiffon and sponge that you beat the sugar and eggs then fold in the flour or nuts for flourless cakes, it is the best, not for eating, nice on berry's or fruits as it does dissolve quicker, but tends not be as sweet.