Assist please! I am making a recipe that calls for golden caster sugar
- Thread starter deb-in-mi
- Start date
Caster sugar is superfine sugar...
You could probably get away with half the amount of light brown sugar and half the amount of white sugar, run it through a food processor or vitamix type thing to get it superfine...
Having said that, what is the recipe? Maybe you don't need to go to all the trouble?
You could probably get away with half the amount of light brown sugar and half the amount of white sugar, run it through a food processor or vitamix type thing to get it superfine...
Having said that, what is the recipe? Maybe you don't need to go to all the trouble?
Golden caster sugar is unrefined caster sugar. Since caster sugar is finer than than U.S. sugar,
you can make your own. Grind regular white granulated sugar in the processor until it's super fine, NOT powdered.
The ideal substitute, however, would be raw sugar, such as demerara or turbinado, processed until super fine, but I can't find any info on whether or not that can be done successfully.
you can make your own. Grind regular white granulated sugar in the processor until it's super fine, NOT powdered.
The ideal substitute, however, would be raw sugar, such as demerara or turbinado, processed until super fine, but I can't find any info on whether or not that can be done successfully.
Here's the ingredient list
4 T. poppy seed
7 oz. unsalted butter melted
8 oz. flour
1 tsp. baking powder
4 large eggs
8 oz. golden caster sugar
1 tsp. vanilla
Once made the cake is brushed with orange syrup and filled with topped with layers of strawberries and a yogurt/creme fraiche mixture.
4 T. poppy seed
7 oz. unsalted butter melted
8 oz. flour
1 tsp. baking powder
4 large eggs
8 oz. golden caster sugar
1 tsp. vanilla
Once made the cake is brushed with orange syrup and filled with topped with layers of strawberries and a yogurt/creme fraiche mixture.
Is it golden or just castor?
The golden part would come from a bit of molasses being left in the sugar so just adding a drop to this recipe might compensate. But really, couldn't this just take regular sugar?
And castor or caster sugar is just another of the many fine sugars depending on your region:
confectioner's
berry
fruit (not quite as fine as berry)
superfine
(Hi Dad!!)
The golden part would come from a bit of molasses being left in the sugar so just adding a drop to this recipe might compensate. But really, couldn't this just take regular sugar?
And castor or caster sugar is just another of the many fine sugars depending on your region:
confectioner's
berry
fruit (not quite as fine as berry)
superfine
(Hi Dad!!)
lana-in-fl
Well-known member
Use superfine sugar and add a teaspoon of molasses.
Does anyone remember the old argument between rvb and Harimad about never keeping brown sugar? Was it because you could substitute white sugar and molasses?
Does anyone know how Rick is doing?
Does anyone remember the old argument between rvb and Harimad about never keeping brown sugar? Was it because you could substitute white sugar and molasses?
Does anyone know how Rick is doing?
Deb, I just weighted out my caster sugar. I have exactly 4 oz left
and it was 1 TBL shy of 2/3 C. Remember, it's smaller granules and packs more per cup.
So...to match the sweetness of 8 oz, you would be safe with 1 + 1/4 C of regular sugar. (1 C + 1/3 C minus 2 TBL).
Where does it say its "golden"? Because Lyle's Golden Syrup is also used by the British. Great stuff. Thank you forever, misplaced in Arizona. Miss you.
and it was 1 TBL shy of 2/3 C. Remember, it's smaller granules and packs more per cup.
So...to match the sweetness of 8 oz, you would be safe with 1 + 1/4 C of regular sugar. (1 C + 1/3 C minus 2 TBL).
Where does it say its "golden"? Because Lyle's Golden Syrup is also used by the British. Great stuff. Thank you forever, misplaced in Arizona. Miss you.
