i haven't got any caster sugar and i need it in my cake but i have got some normal white sugar so is it ok to use that one instead. will it change anything
2007-02-14 22:33:30 · 15 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
If your cake recipe is for a Victoria sponge or something similar (where you beat together the sugar and butter and then add eggs and flour) then caster sugar would be better than granulated because the aim of this step is to get air into the mixture - caster sugar, being finer, does this better than granulated.
If you have a food processor, whizzing the sugar up in it for a while before using it will basically make it into caster sugar. If you don't, it isn't the end of the world - go ahead and bake the cake anyway; the raising agents (baking powder or self raising flour) will make the cake rise perfectly well and it'll taste fine.
If it's any other type of recipe it generally doesn't matter at all what kind of sugar you use.
Enjoy your cake! (Mmmmmm... cake...)
2007-02-14 22:46:04 · answer #1 · answered by Marzipan 4 · 0⤊ 0⤋
Using normal sugar is ok but the cake may be a little grainier. Caster sugar dissolves easier
2007-02-14 22:41:39 · answer #2 · answered by John S 1 · 0⤊ 0⤋
Caster sugar IS normal sugar.
2007-02-14 22:41:51 · answer #3 · answered by Vivagaribaldi 5 · 1⤊ 0⤋
There is a possibility that it may make the cake more dense...or if it is a liquid batter the sugar might settle toward the bottom of the cake. These are all "mights"....as in it might happen. If you really can't get to the store then use the regular sugar.
2007-02-15 00:21:10 · answer #4 · answered by ? 6 · 0⤊ 0⤋
caster sugar is normal white sugar. If you have a machine that grinds coffee beans and nuts, you can grind some white sugar to get caster sugar. I do that. :)
2007-02-14 22:40:11 · answer #5 · answered by Indre G 2 · 1⤊ 0⤋
Am presuming that the 'normal' sugar you are referring to is granulated?!
If so, cake should turn out fine with either caster or granulated....
2007-02-14 22:52:27 · answer #6 · answered by akmg 2 · 0⤊ 0⤋
caster sugar is the same as normal sugar but its just finer as far as i know. i think it will be fine
2007-02-14 22:37:36 · answer #7 · answered by gina 5 · 0⤊ 0⤋
yes its the same as caster sugar,just not as fine
2007-02-14 23:22:01 · answer #8 · answered by GREGNJEN 2 · 0⤊ 0⤋
It should not make any significant difference, caster sugar is finer than granulated (normal) sugar.
I use granulated in my cakes and never had a problem.
2007-02-14 22:46:34 · answer #9 · answered by Florence-Anna 5 · 1⤊ 1⤋
Result won't be quite so light, grainier texture, but taste is fine.
Something I do for lemon or orange cake is to put ordinary suger in Moulinex chopper with peel cut off with potato peeler, then cop together for a few seconds. You get finer suger and lots of flavour.
2007-02-18 02:45:26 · answer #10 · answered by Cheryl P 2 · 0⤊ 0⤋