Sugar Vs. Castor Sugar – Why Do Bakers Prefer The Latter?

Do either of these make your cake taste better?

 
Sugar Vs. Castor Sugar - Why Do Bakers Prefer The Latter?
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Baking a cake is indeed a cake walk once you have all your ingredients in place. Besides the main stuff needed for any kind of baking, be it cakes or cookies, sugar plays the pivotal role in all kinds of baking. You will be amazed to find out the various types of sugar that are available in the market. Of the myriad types of sugar that are available, castor sugar is the one which has been preferred by bakers always. It is almost always used in baking and seldom used raw. Bakers prefer this particular kind owing to its texture and its ability to dissolve quickly.

Texture – Castor Sugar Is Finer

Castor sugar is the preferred option when it comes to baking, due to its fine granules
Castor sugar is the preferred option when it comes to baking, due to its fine granules

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For all those who are adept in the art of baking must be aware of the differences that are there between regular granulated sugar and castor sugar. Castor sugar, famously known as “superfine sugar”, is predominantly used in baking as it can dissolve easily into the cake batter, owing to its fine texture, unlike the granulated sugar. As superfine sugar resembles the sand in the hourglass, it is best for baking cookies and muffins, where the sugar needs to dissolve thoroughly.

Castor Sugar Is Easier To Blend

Being refined in structure, castor sugar blends better with the cake mix
Being refined in structure, castor sugar blends better with the cake mix

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The best bakers have always been all for castor sugar as it is the best ingredient to get the perfect results in baking. The texture of castor sugar lies somewhere between the texture of regular granulated sugar and the texture of confectioner’s sugar. As the regular granulated sugar has a comparatively coarser texture, it refuses to blend with the mixture of the batter, thus, affecting the taste of the cake or the cookie. The use of castor sugar in cakes instead of regular sugar indeed makes a noticeable difference in the taste and appearance. For example, cookies or cakes baked with regular granulated sugar will impart to it a drier and denser taste, while anything baked with castor sugar will leave a softer, lighter, and more buttery feel to your taste buds.

Castor Sugar Is Costlier – But We Have A DIY For You

You can easily get that texture of castor sugar using regular sugar in a blender/food processor
You can easily get that texture of castor sugar using regular sugar in a blender/food processor

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It is pretty difficult to lay your hands on castor sugar owing to its cost. But that’s no reason for you to worry for you can make your own castor sugar at home by processing regular sugar in a blender/food processor. Though it will not be as fine as the “superfine sugar” we find in the grocery, however, it will serve the purpose of castor sugar and the taste will be intact.

So, the next time add more castor sugar to your batter if you want perfection in your bake!