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Sep 2, 2009 05:40 PM

Golden Superfine Sugar???

I have a cookbook that was printed in the UK, I found a great recipe for a blueberry lemon cake. The recipe asks for a cup of "Golden Superfine Sugstz" I am not exactly sure what I should use. Can anyone help? (sorry if I sound really dumb...I'm not a big baker)

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  1. I'd take raw or demerra sugar (which you can get in health food stores) and put it in the food processor until it is very fine

    1. Simplest would be to use regular white sugar.

      If you want to spend a bit more money and time, you could buy bakers sugar from the grocery, which is finer.

      The 'golden' part probably means it has a hint of molasses, probably a lighter touch than American light brown sugar. I suspect the texture of the sugar is more important than the molasses taste.

      1. Superfine sugar can be made by processing regular sugar in the processor. Saves you a ton of cash, and means you don't need to keep an extra sugar in the pantry. Learning this is one of my Top Ten Tips of 2009.

        1. What they mean is golden bakers' sugar. You can find it at specialty markets and online. India Tree is the usual manufacturer for this in the US. You can use regular superfine sugar or even granulated sugar without any ill effects. The golden bakers' sugar is very expensive--$3.99 a pound average, which is only about 2 1/4 cups. I am a recipe developer by trade, and I often have to sub granulated or superfine for golden bakers' sugar, so I know what I'm talking about! The idea to grind demerara or raw (turbinado) sugar is a good one, but the granulation may not be the same, and demerara doesn't cream well with butter.

          1. it's a very light brown caster sugar. I would just use regular American superfine sugar (not powdered sugar). I find American sugar a little heavy for my usual cake recipes but not too different.

            Oh be careful, a UK cup is bigger than a US cup. Google a comparison.