Caster sugar is finer than granulated sugar, but not so fine as icing sugar. Over here, we use caster in most cake recipes because it makes for a lighter texture. According to Yahoo!Answers *g*, you call it "superfine" or "Baker's" sugar.
Also, I tend to find that the number of eggs used in that recipe makes it very sticky and I seem to remember the first time I made it, it turned out more like a batter than a paste! I'd recommend using one less egg than she says. You can always add a bit if it's too dry :)
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branchandroot
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Date: 2008-12-13 10:10 pm (UTC)Also, I tend to find that the number of eggs used in that recipe makes it very sticky and I seem to remember the first time I made it, it turned out more like a batter than a paste! I'd recommend using one less egg than she says. You can always add a bit if it's too dry :)