My daughter is making Autstralian Lamingtons for her project on Australia. The sponge cake recipe calls for 3/4 cup castor sugar, and the chocolate icing recipe calls for 4 cups icing sugar.
I'm guessing that icing sugar is what we call "powder" sugar in America... but is castor sugar regular ol' granulated sugar like we use for common baking or to sweeten coffee? Please advise!
Also, does anyone know the little spongy "lady fingers" that Americans use to make tiramisu or fruit compotes? Do you think that be used as the sponge cake base, simply coated in melted chocolate chips and rolled in coconut?
And thanks in advance.
What's the difference between castor sugar and icing sugar?
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