Caster sugar goes by a variety of names, including castor sugar, baker’s sugar, and superfine sugar. So what's what?
While caster sugar is readily available in the UK, Baking Club members in the United States have had trouble locating it, and when theyget their hands on it, they find it is priced much higher than regular granulated sugar. Luckily, Goh provided the group with three strategies to still get optimal outcomes in their baked goods.
Over-creaming can result in an oily, dense cake because the butter has essentially melted. Similarly, under-creaming can result in a dense, dry cake, because the butter and sugar have not had enough air incorporated into it, and the sugar granules remain large, so the cake/crumb will be coarse and heavy.
One of the ways you can tell if your meringue is ready for the oven is if you can barely feel the sugar granules between your thumb and forefinger. I have seen a few 'speckled' pavlovas which look like undissolved sugar granules.You can also skip the workarounds and cut to the chase by making your own caster sugar. Simply process regular granulated sugar in a food processor, high-powered blender, or coffee grinder until the sugar granules are smaller.
Combine lemon meringue pie and a pavlova and a layer cake and you end up with something like this. We love the combination of lemon curd and pistachio-y yogurt. Note: It's a hefty project—but well worth it.A last-minute two-ingredient host gift . All you need are sugar and Angostura bitters. We'll bring the champagne.Yes, toast can and should be called dessert.
This article was originally published in December 2017. We updated it with even more caster sugar–friendly recipes. Want to join the Baking Club?
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