Oh , My, Roy.
Talking like that makes me get all tingly.
Is it normal for foodies to become aroused when others read recipes out loud
or talk about the chemistry of baking?
I swear, I just love baking. It gives me such joy.




<snipped>> For baking if you make cakes such as batter types where you
blend the
> sugar with fat initially, it has inferior performance than the fine
> granulated or caster sugar as it does not allow the fat to entrap air
> bubbles well during the creaming process.
> If that is the case you had to add slightly more baking powder in order
> to get the same results ( cake volume)as fine granulated sugar.