Caster sugar goes by a variety of names, including castor sugar, baker’s sugar, and superfine sugar. So what's what?
, members with the UK version kept noticing that the vast majority of the recipes call for caster sugar.
On the top sit different sugars; on the bottom sit their powdered counterparts. The caster versions of these sugars would be right in the middle.After learning about this difference, member Eliza Triggs made back-to-back batches of Ottolenghi and Goh’s Cranberry Almond Cookies and found that using caster sugar did make a noticeable difference in the appearance and taste:
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.
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