Superfine Caster Sugar, 1.75 lb | NonGMO, Gluten-Free Premium Baking & Dessert Cane Sugar

Great product. I initially used Domino superfine sugar that’s available in stores, but it felt a bit pricey for the amount you get, so I decided to try this as a replacement. The texture is truly superfine, and it works perfectly for delicate recipes that call for caster sugar. I've been specifically using it for Japanese pastries with great results.

Love this brand! It’s the only brand I purchase for my pastries and cakes that call for this type of sugar! Great quality and my bakery items taste awesome!!

I have purchased this many times. It's great for baking. It works beautifully in recipes that call for caster sugar, dissolving easily into egg whites or batter.

Good quality

Perfect for my baking needs

This particular granule size is just excellent for baking. It’s less rough in texture than “regular” granulated sugar, which makes it mix / dissolve more quickly and cleanly. It’s also nice for making syrups. I bought this large container because I wanted a resealable package, and necessity led me to replace granulated sugar in recipes with this lovely finer-textured sugar. While it’s not the most cost-effective relative to what I was using, it certainly is more pleasant to work with.

Every so often, I will find a recipe I want to bake that calls for casting sugar. These recipes usually originate in the UK. Casting sugar is a super fine sugar that is used in baking. I have found the India Tree Superfine Cadpting Sugar to be the best. Casting sugar can be fairly expensive do look for the best price. I am including a recipe for a sponge cake with blueberries and cream. This is a recipe that everyone will love. A summertime treat to be sure . From The Olive Lemon Victoria Sponge Cake Ingredients: 175g (6 oz) unsalted butter 175g (3/4 cup) golden caster sugar (I used this brand which is easy to find in the USA) 175g (1 1/2 cups) self-rising flour 1 tsp baking powder 1 tsp vanilla extract 1 lemon, zested 3 eggs 2 Tbs milk 4 Tbs strawberry jam 300ml heavy cream,, whipped Blueberries Red sprinkles or red sanding sugar Directions: 1. Preheat the oven to 180℃/350℉. Grease and line 2 (21cm or 8 inch) cake tins. 2. Put the butter, sugar, flour, baking powder, vanilla, zest and eggs into the bowl of a mixer and beat until well combined. Add the milk and beat until smooth. 3. Divide batter evenly between the tins, smooth the top and put in the oven for 20-25 minutes until golden and a tester inserted into the center comes out clean. 4. Remove pans from the oven and set aside to cool for 5 minutes. Run a palette or rounded butter knife around the edge of the tin and carefully turn the cakes out onto a cooling rack. Set aside to cool completely. 5. To assemble the cake, place one cake upside down onto a plate and spread it with jam. Spread over half of the whipped cream. Top with the second cake, top-side up. Spread with the rest of the cream and sprinkle over the berries and red sugar. Serves 8 to 10 Recommended. prisrob 07-17-15

I bought this for a dessert I was making, and it worked perfectly. The superfine texture blended in so smoothly and made a big difference. Great quality sugar — exactly what I needed.