Caster Sugar
Caster sugar weighs 200g per cup — the same as granulated, but with finer crystals that dissolve faster. Standard in UK and Australian recipes, especially for meringues, light sponges, and cocktails where undissolved grit ruins texture. To make your own, pulse granulated sugar in a food processor for 10-15 seconds (don't go further or you'll get powdered sugar). 1 US cup caster sugar = 1 cup granulated by weight.
02 // FULL CONVERSION TABLE
03 // WHY IT MATTERS
If your cookies spread, your bread is gummy, or your cake sinks — flour weight is usually why.
A scooped cup of flour can weigh anywhere from 125g to 180g. That's a 44% range — enough to wreck a cake.
Modern recipes use the spoon-and-level method: fluff the flour, spoon it into a dry measuring cup without packing, then sweep flat with a knife.
The scoop method — pushing the cup directly into the bag — packs in 40-50% more flour.