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Discussion Starter · #1 ·
I wish to make a sponge cake. Its my first attempt in France to do it. With the ingredients I need to use caster sugar I think.

What is it called in France so I know what I am looking for at the shops?


Thanks :ear:


Chris
 

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We have two types of sugar
sucre crystal the thicker ground used in jam and the sucre semoule which is the regular sucre en poudre. You may find something that says sucre semoule fin but any old soucre en poudre will work.

The type of dough or cake you are going to make is called biscuit de Savoie. We make it on a large shallow mold type thing and roll it to make the "buches."
 

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Caster sugar is "sucre en poudre" - the norm for here for loose-packed sugar.

Sucre cristal is granulated; sucre glace is icing sugar.

There are other varieties, but those are the main white sugars.

h
 
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