I back all of my cakes from scratch and I always used regular granulated sugar for my cakes; however, I was delivered extra fine granulated sugar. what is the different between extra fine granulated sugar vs regular granulated sugar. should I use the same amount of sugar that my recipes call for or will i have to reduce the amount of cups used.
Not only does it dissolve faster, but it also creates more air pockets for the leaveners to get to and help your cake be light and tender.
There are many, many baking books that recommend extra fine over regular sugar. In fact you can make granular sugar extra fine by putting it through a food processor for about 30 seconds. This is a step I often remember I forgot to do right after I finish putting the sugar into the butter.
And yes, Myslady is correct. You can use it cup for cup. Better yet, get in the habit of weighing your ingredients. At least the flour and the sugar. That way you are consistent every time you make your cake.
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