/ 125 g caster sugar

Caster sugar (also known as castor sugar or superfine sugar) is a finely granulated crystalline sweetener produced from sugarcane or sugar beets through crystallization and grinding processes. The crystals are smaller than granulated sugar but larger than powdered sugar, resulting in a texture that dissolves quickly and distributes evenly throughout batters and doughs. The ingredient is chemically identical to standard granulated sugar (sucrose) but its refined particle size makes it particularly suited to applications requiring rapid dissolution and smooth incorporation.

Caster sugar is essential in baking and confectionery work, particularly in recipes where quick dissolution and smooth texture are critical. It is the standard sugar for meringues, where fine crystals dissolve into egg whites without grittiness, and for creaming with butter in cake batters, where its smaller particle size facilitates better incorporation and finer crumb structure. It is widely used in British and Commonwealth baking traditions for sponge cakes, biscuits, and whipped desserts, and is preferred for sweetening cocktails and cold beverages where instant dissolving is advantageous.