Can you use raw sugar in a cake instead of golden caster sugar?

While you can certainly use raw sugar instead of golden caster sugar in a cake, there are some key differences to keep in mind.

Raw sugar is a type of unrefined sugar that still retains its natural molasses, giving it a slightly brown color and a more pronounced flavor compared to golden caster sugar. It also has a coarser texture due to the larger sugar crystals.

Golden caster sugar, on the other hand, is a refined sugar that has been processed to remove the molasses, resulting in a lighter color and a milder flavor. It also has a finer texture due to the smaller sugar crystals.

Using raw sugar in a cake instead of golden caster sugar will impact the overall taste and texture of the cake. The raw sugar can impart a slightly molasses-like flavor and a more pronounced sweetness. It can also result in a slightly denser and coarser cake texture due to the larger sugar crystals.

Additionally, the raw sugar may affect the color of the cake, as it can give it a slightly brownish hue compared to the lighter golden color that golden caster sugar would produce.

If you are looking for a cake with a more pronounced flavor and a denser texture, then substituting raw sugar for golden caster sugar can be a great option. However, if you prefer a cake with a milder flavor and a lighter, more delicate texture, then golden caster sugar would be the better choice.

Ultimately, the choice between using raw sugar or golden caster sugar in a cake depends on personal preference and the desired outcome.