What does caster sugar do in the cakes?

Caster sugar, also known as superfine sugar, plays a crucial role in cakes, contributing to several key aspects:

1. Sweetness:

- Caster sugar's fine crystals dissolve quickly, providing a smooth, even sweetness throughout the cake.

2. Texture:

- Due to its smaller crystal size, caster sugar incorporates into the batter more easily, resulting in a finer crumb structure. This means a softer, more delicate texture compared to granulated sugar.

3. Volume:

- When combined with butter and eggs, caster sugar helps create air bubbles during creaming, contributing to the cake's rise and lightness.

4. Moistness:

- The rapid dissolving of caster sugar promotes better moisture retention in the cake, resulting in a moist and tender texture.

5. Browning:

- Caster sugar also contributes to browning on the surface of the cake when it caramelizes during baking.

6. Flavor:

- While caster sugar primarily provides sweetness, it also possesses a subtle flavor that blends harmoniously with other ingredients in the cake.

In short, caster sugar is the preferred sugar for most cakes because it provides optimal sweetness, texture, and volume while enhancing moisture and browning.

Important Note: While caster sugar is ideal for most cakes, there are some recipes that benefit from granulated sugar's larger crystals. For instance, some cakes require a slightly coarser texture or a specific crust formation.