�� What Is Castor Sugar? A finely granulated sugar—finer than regular granulated sugar, but coarser than powdered sugar, without added cornstarch. Known as superfine sugar or baker’s sugar in some regions Ideal for making meringues, sponge cakes, mousse, delicate batters, and sweetening cold drinks because it dissolves very quickly and produces a smooth texture If you don’t have castor sugar, you can pulverize granulated sugar using a food processor or blender to achieve the same fine texture �� Why Use Castor Sugar? Fast dissolution prevents graininess in whipped eggs or smooth batters (e.g. meringue, mousse, chiffon). Produces lighter, more airy baked goods with finer crumb texture. Especially recommended for desserts requiring sugar to fully integrate without residue. �� Use Cases & Baking Tips Best for: Meringues, soufflés, sponge cakes, chiffon cakes Iced beverages, cocktails, fruit maceration Batters where you need fast sugar dissolution Substitution notes: Granulated sugar can substitute by weight—but may leave speckles in some recipes unless properly dissolved. Powdered sugar should not be used as a caster sugar substitute (contains cornstarch and has different melting/caramelisation behavior) To make DIY caster, pulse granulated sugar in a food processor or coffee grinder in short bursts until just fine—not powdery
