Which type of sugar is most suitable for cakes?

The "best" sugar for cakes depends on the type of cake you're making and the desired outcome. Here's a breakdown:

For most cakes:

* Granulated sugar is the most common and versatile. It provides sweetness and helps create a tender crumb.

* Superfine sugar dissolves more quickly, resulting in a smoother texture and finer crumb.

For specific cake types:

* Brown sugar: Adds a rich molasses flavor and a moist texture, particularly suitable for gingerbread and spice cakes.

* Powdered sugar: Used primarily for frostings and icings.

* Honey: Provides a distinct floral flavor and moistness.

* Maple syrup: Adds a rich, complex flavor, especially good for cakes with nuts or spices.

Consider these factors when choosing sugar:

* Moisture: Brown sugar and honey are more hygroscopic (attract moisture), leading to a moister cake.

* Texture: Superfine sugar dissolves more readily, resulting in a finer crumb.

* Flavor: Brown sugar, honey, and maple syrup contribute distinct flavors.

In general, granulated sugar** is a great starting point for most cake recipes. However, experimenting with other types can enhance flavor and texture, adding depth to your baking.