Please help! I don't have the right sugar

[NightOwl101]

I'm attempting to bake a cake and the recipe says to use golden caster sugar which I thought I had but just got everything out and I have light muscovado instead. Can I use this or will it ruin my cake and if I can then do I use the same quantities?

Thanks

[NannyR]

I've made cakes with light muscavado before, it will be fine, it will give the cake a nice toffee taste. It probably won't be a light fluffy sponge, but definitely edible!

[cloudtree]

I'd do half an half with muscavado and granulated

[LiquoricePickle]

Granulated will work fine too. Or blitz granulated in the food processor.

[TeddyIsaHe]

Have you got granulated? If so pulse it in a good processor to make it more caster-like. Light muscovado will result in a nice tasting cake, but it will be quite heavy.

[MsMightyTitanAndHerTroubadours]

what sort of cake?
If it's a slightly burlier cake...carrot, fruit, tea bread then a straight swap will be fine but if you are doing something like a lemon drizzle, victoria sponge, whisked sponge then granulated will be fine rather than the muscovado

[NightOwl101]

Ive got normal sugar and caster sugar

[pickingdaisies]

Some caster, some muscovado. Proportion depends on whether you want the light texture (more caster) or the slightly caramel untertone (more muscovado). Go on be brave!

[NannyR]

If you've got normal white caster sugar I would use that, but swap a couple of tablespoons for muscavado to give it the taste and colour of golden caster sugar.

[NightOwl101]

That's brilliant thank you! No doubt I'll be back for more help soon I'm attempting to make a drip birthday cake

[PaulMorel]

I've used light muscovado before and it turned out nice and edible. I also like the added taste of the muscovado to my cake.