Let’s Talk About Sugar

When it comes to most of the recipes in my app—especially special cakes and meringue, like sponge cakes, meringue-based cakes, or meringue frostings—you’ll often see me use either superfine sugar or powdered sugar.

Sometimes I write white sugar, which simply means granulated white sugar. But my personal preference, whenever possible, is to use superfine sugar.

I know many people aren’t familiar with what superfine sugar actually is, so I want to explain it a little more clearly:

White sugar = regular granulated white sugar, the kind most people have in their pantry

Superfine sugar = granulated sugar that’s been processed into finer crystals

It’s also known as caster sugar in countries like the UK and Australia, and superfine sugar in the USA and Canada

In Norway, it’s called finkornet sukker, but since it’s not always available in stores, I prefer to make it at home by grinding regular granulated sugar.

Why do I love it so much?



Because it dissolves faster and more easily, especially when you’re whipping up egg whites to make meringue, or when you’re making a sponge cake and need to whip the eggs with sugar. Superfine sugar blends in more smoothly, helping create a lighter, fluffier sponge cake with better volume.

I also use powdered sugar often in frostings or glazes. Powdered sugar is ultra-fine and dissolves easily, which is perfect for creating smooth, creamy textures. It also contains a small amount of cornstarch, which helps thicken the frosting beautifully—and that’s so important for stability.

If you’re ever unsure or want to make your own, just head to my app and search DIY Superfine Sugar and DIY Powdered Sugar to find step-by-step guides on how to make both at home.