Castor Sugar

Castor Sugar

Pure refined sugar that melts immediately

BLUE BIRD Castor Sugar is the bakers and housewives companion. Whether its with your cup of tea or hot chocolate this finely granulated sugar is too good and quick to melt. Useful in the making of sponge cakes, shortbreads, pastries and biscuits.

Packing size

  • 200 g Carton
  • 500 g Pouch


Cakes, cookies, desserts, muffins, donuts, tea, coffee, juices, etc.


Recipe for Egg less Sponge CakeOpen or Close

Servings : 4

Makes one (400g)
8-inch cake

  • 1 cup / 130g Bluebird Maida Flour
  • 1 ½ tsp / 5g Soda Bicarbonate
  • 1 ½ tsp / 5g Blue Bird Baking Powder
  • 3 tbsp / 25g Blue Bird Castor Sugar
  • 55 g Unsalted butter
  • ½ tin / 200g Condensed Milk
  • 1 Cup / 240ml Milk
  • 1 tsp / 5ml Vanilla essence


  • Preheat the oven to 180º C/350º F.
  • Grease an eight-inch round cake tin and lightly dust it with flour.
  • Sift maida flour with Soda bicarbonate and baking powder.
  • Cream together the Castor Sugar and butter, till light and fluffy. Add the condensed milk and beat well. Stir in the milk and vanilla essence.
  • Gradually add the flour, mixing well, after each addition. Mix well for three to four minutes till the mixture is smooth and light.
  • Pour the batter into the prepared tin and bake for about thirty to thirty five minutes.
  • Remove from the oven and turn out onto a white rack and leave to cool completely.