Stop using the wrong sugar in your cakes — your crumb deserves better!» Most people just grab regular white sugar (in the U.S., that’s called granulated sugar) and throw it straight into their batters and meringues. But guess what? That sugar takes longer to dissolve, which can leave you with gritty textures, uneven mixing, and less volume in your cakes and egg whites. When you use superfine sugar instead: It dissolves faster, so you get a smoother batter It creates more stable meringues with be