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Using caster sugar or superfine sugar makes a big difference in cakes, like in this Pistachio Cake with Lemon and Rosewater, in which those quick-dissolving properties make easier work of creaming together butter and sugar.

Our take on the traditional Italian torte is made with just three ingredients — walnuts, eggs, caster sugar — plus powdered sugar for dusting on top of the baked cake.

All you need are caster sugar and Angostura bitters.

Typically we use granulated, superfine, or caster sugar for baking.

Otherwise, when I see a recipe call for superfine — often in those of British origin, where it may be listed as caster sugar — I just use granulated.