a question I always seem to ask myself while doing the weekly saturday baking day - "Can you use Caster Sugar in cakes and biscuites in stead of the normal white sugar"? if so, do you still use the same mm's .....?
tortenz,
Sep 4, 1:48am
Scientifically.. I don't know.However I use all sugars (castor, normal and brown) interchangeably without any trouble :)
cookiemonster27,
Sep 4, 1:53am
thats good enough for me - thanks so much
cookessentials,
Feb 25, 6:19am
Yes, I use caster sugar in everything I make as it dissolves far more quickly and in preserves and jams it is preferable as it gives a very clear jam as opposed to ordinary granulated sugar.
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