Caster or garnulated sugar?

[Finedon.Dandy]

Whenever I quickly whip up a cake or anything which may stipulate caster sugar I just use granulated as I have it in always but am I doing us out of a taste experience? Does it matter which? and if so how?

I am about to do my online shopping and so could add a bag of caster if opinion dictates that I should!

Thought I would do this as a poll to see how many are as lazy as me but would love comments and most of all word from anyone really in the know!

Tam

[Two_Sheds]

Caster sugar is just ground up granulated sugar.
Put it in your blender for a bit ... not too long, it will turn into icing sugar!

[vicky]

Like Two Sheds says, it's the same thing just finer. I suppose caster melts more easily/quickly during cooking?

[Hilary B]

It can affect the texture, but not the taste. I sometimes use 'soft brown' anyway, but I have seen the occasional spongecake with odd looking flecks from granulated sugar instead of caster. I think on the whole the difference was more important some decades ago (before my time) when granulated sugar was lower quality.

[Flummery]

It just makes your cake a bit grittier. I usually have caster in and use it when I do - but if not I substitute granulated. I prefer the texture with caster I admit - but I'm not getting me coat on to go shopping if that's all I'm missing from the cake recipe.

One bag of caster short of a cake?

[Rhona]

Same here. I prefer caster but will use whatever is there to be honest. I'm not a brilliant baker anyway so if a slightly gritty cake is the worst result I get, I think I'm doing quite well...