I know the grain is finer but if used granulated in a cake instead of caster would it make a big difference?
2007-03-11 00:20:46 · 10 answers · asked by rachelsawyer84 2 in Food & Drink ➔ Cooking & Recipes
sometimes you could use granulated sugar but as in the above post, in many recipes calling for caster sugar it is because it makes the cake 'lighter'. If you have no caster left you can take granulated and pass it through your blender until it is fine grained (watch out, it becomes powdery very fast!).
2007-03-11 00:29:41 · answer #1 · answered by Anonymous · 0⤊ 0⤋
I should not think that granulated in a cake would make much difference, but in a sauce or lighter recipe the granulated would make the texture - er, more granular. This can be either pleasant or unpleasant, depending on which way you look at it.
I do not know if it helps, but I have also discovered that caster sugar dissolves much easier. Other than that, I do not think there is a lot of difference. I have not eaten either for a long while since becoming diabetic. Lol! Perhaps I am not the most qualified to answer.
2007-03-11 10:08:49 · answer #2 · answered by zakiit 7 · 0⤊ 0⤋
I know the purists say use caster sugar in cakes etc. but I have used granulated for decades and never noticed any difference. I gave up buying caster sugar because it cost more and thought it an unnecessary expense.
2007-03-11 09:59:00 · answer #3 · answered by Anonymous · 1⤊ 0⤋
Caster sugar is much finer than ordinary white refined sugar. The crystals are tiny. It is used in baking and confectionery making. The tiny crystals means that you get more sugar on your spoon or in your cup measure than with ordinary granulated sugar. I am sorry I don't know the comparison spoon for spoon or cup for cup, but there would be sugar websites that may have this information for you.
Kind regards,
Lisa
2007-03-11 09:08:41 · answer #4 · answered by Lisa 6 · 0⤊ 0⤋
I don't recall all this stuff about "lighter" when I was securing my culinary degree but maybe Betty Crocker tells people that!
It won't make one bit of difference in the cake when used in the recipe and baked! The only time you'd notice a difference is in something like ice tea where it would be extremely grainy! And for that matter you should use a simple syrup anyway! "Castor" sugar is the English (British) version for our "superfine" granulated!
2007-03-11 09:42:00 · answer #5 · answered by Anonymous · 0⤊ 0⤋
Using granulated wont make the taste any different just use the same weight. It takes longer to make the mix perfectly smooth (if its crucial) using granulated due to it taking longer to dissolve coz of the bigger grain size.
Cake mmmmmmmmmmm.
2007-03-11 11:55:28 · answer #6 · answered by mrhard2000uk 1 · 0⤊ 0⤋
If you use granulated sugar in your cake it will be heavier and a chance it will sink in the middle, best to use castor sugar.lol.
2007-03-11 08:32:22 · answer #7 · answered by nosy old lady 5 · 0⤊ 0⤋
It wont make too much difference.I have done it before when i had no castor left........castor sugar is more refined but still the same sweetness i think.
2007-03-11 08:24:44 · answer #8 · answered by doingitallforwrenches 3 · 0⤊ 0⤋
The cake wouldn't be quite so light.
2007-03-11 08:26:29 · answer #9 · answered by jet-set 7 · 0⤊ 0⤋
no just use the roller on it, or put it in the blender for a minute,
2007-03-11 09:00:27 · answer #10 · answered by Mrs R 2 · 0⤊ 0⤋