Caster Sugar, Etc.

Want to try this lemon drizzle cake:

http://fullbellies.blogspot.com/2009/03/lemon-drizzle-cake.html

Have seen many similar recipes on the web. Some call for caster sugar, granulated sugar or powdered sugar. (Isn't the latter the same as confectioners sugar?)

Which sugar would you use for the recipe? Would you use the same sugar in the cake as the drizzle?

Sub for caster sugar? (Read granulated sugar thrown into a blender would give the same result/texture. True?)
 
Last edited:

MexicoKaren

Joyfully Retired
Super Site Supporter
Caster sugar is not exactly confectioners/powdered sugar - it is superfine sugar. If you put sugar in the food processor (haven't tried it in the blender), you'll have caster sugar before you have powdered sugar. Using extra fine baking sugar would probably get you the desired result, also, but you CAN do it yourself. It will give the cake a fine crumb. I would use actual confectioners/powdered sugar in the glaze - what is called here "azucar glas" or glass sugar. Miniman could answer these questions for us as well....
 

MexicoKaren

Joyfully Retired
Super Site Supporter
You're so welcome, CC...that looks like a wonderful cake, BTW. I'll be trying the recipe soon - thanks for posting it.
 
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