Can I supplement caster with Demerara or icing sugar?

[TempleOfBloom]

In a Victoria sponge? Or soft brown? I only have 100g of caster.

I could make a 3 egg cake which would cut down the amount of other sugars needed? Would that help?

Aaargh!

I’d go with soft brown as it tends to be a bit finer than Demerara…icing sugar is too fine, it’s to do with how the fat and sugar attach to each other but I can’t remember the exact science!

Agree with soft brown. Icing would also work if you are creaming butter and sugar anyway as long as you are weighing not using cups. Generally cakes are fine to substitute like this.

I wouldn't use icing but either of the other two would be fine. I use Demerara as my main sugar normally.

Either demerara or soft brown would be fine. It will be a bit fudgier in flavour, so you could fill it with a caramel spread, rather than jam. Also, maybe sprinkle Demerara on top. It will be lovely.

Icing sugar in place of caster will work no problem, you just use the same weight you would have in caster sugar and follow the same method, cake will turn out exactly the same. Soft brown also would work but will give a slightly caramelised flavour so take that into account. Wouldn't use demerara personally x

I would cut down to 2 eggs and make a single cake and just use the caster. Then cut the cake in half and sandwich the two halves together. As long as you don’t need a bigger cake!

Do you have a nutribullet or similar?

Pop your Demerara for a little whiz in there and you'll have golden caster sugar in a couple of seconds.

I'd make a 2 or 3 egg cake, with all the caster, and top up with soft brown.

Thank you everyone! I used caster: Demerara 2:1 , it looks fine and smalls good… couldn’t do the cut it in half version as it is for a birthday cake!