Italian Rum Cake
Italian Rum Cake is so moist, delicious and creamy that everyone will seriously want seconds!
This fabulous rum soaked layer cake is a great dessert for any festive occasion. If you need a showstopper, look no further. This Italian rum cake recipe is the one for you!
Celebration cakes don’t get any better than this Italian Rum Cake. This is a cake that looks impressive, tastes sensational and is loved by everyone! Italian Rum Cake is rich but light, decadent but homely and ideal for any occasion!
My mother-in-law introduced me to this cake many years ago. Her version doesn’t use whipped cream frosting but instead is completely covered with extra chocolate pastry cream. All eyes light up when this cake is served!
Table of Contents
- 1 What is Italian Rum Cake
- 2 Ingredients
- 3 How to make sponge cake
- 4 Instructions for crema pasticcera (Italian pastry cream)
- 5 Making whipped cream frosting
- 6 How to assemble and decorate this cake
- 7 Substitutions.
- 8 Variations
- 9 Equipment
- 10 Storage
- 11 Tips for Success and FAQ’s
- 12 Serving Suggestion
- 13 Italian Rum Cake Recipe
What is Italian Rum Cake
There are many bakeries that make a version of Italian rum cake. You may know this cake by another name. Maybe you know it as Italian birthday cake, Continental cake or as in my family, simply Rum cake.
In Italy, this much loved cake is known as “torta con crema pasticcera” – cake with pastry cream – and is a popular birthday cake. But it’s so much more!
Italian rum cake is a showstopper of a cake consisting of three layers of Italian vanilla sponge cake (pan di spagna) drenched in rum syrup. Inside you’ll find a layer of vanilla pastry cream and another layer of chocolate pastry cream. If this isn’t enough, the assembled cake is covered in whipped cream frosting and sliced almonds
You’ll love my Italian rum cake recipe because:
- It’s simply a showstopper! Just like my cannoli cake, this cake will impress and draw attention when you bring it out!
- Sensational taste! Now this is the clincher, isn’t it? A dessert needs to taste amazing if it’s going to be a winner!
- I have provided all the step by step instructions and tips so that you can make this perfectly every time!
- You don’t have to make it all at once. Almost all the components of this cake can be prepared in advance.
For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.
Ingredients
- Eggs – whole eggs are used to make the Italian sponge cake but you’ll just need the yolks for the pastry cream. I prefer large free range eggs with lovely yellow yolks. However use what you have keeping in mind the better quality ingredients make a better cake.
- Sugar – you’ll need white sugar for the cake, pastry cream and rum syrup. In most of my baking, I will use superfine sugar because it dissolved readily. This is really important when making the cake and will help to create a light and fluffy texture. Superfine sugar is also known as castor sugar.
- Flour – cake flour which has a lower gluten content is essential when making a light sponge cake. However cake flour or all purpose plain flour can be use to thicken the pastry cream.
- Milk – whole milk is needed for the pastry cream. At a pinch, you could use a lower fat milk but the pastry cream won’t be as creamy.
- Vanilla extract – I have used vanilla extract due to its ease and use it in both the cake and pastry cream. Vanilla paste or the seeds of a scraped vanilla bean could also be used in which case, add when heating the milk.
- Chocolate – just a little bit of chopped chocolate will turn the vanilla pastry cream perfectly chocolatey! I prefer a darker, bitter chocolate. The choice is yours.
- Lemon – I always like to use a strip of lemon zest in my pastry cream to add flavor. This is something my late mother did and her crema pasticcera was always delectable!
- Rum – use golden or dark rum not white rum for this Italian rum cake. The amount used in the recipe will give a gentle flavor but if you like a more noticeable rum flavor, add extra.
- Heavy Whipping cream – fresh cream with a fat content of at least 36% fat will work best as a whipped cream frosting. The extra fat will hold the air and create a more stable whipped cream.
- Powdered sugar – you’ll just need a couple of spoonfuls of powdered sugar to sweeten and stabilize the whipped cream.
- Sliced almonds – these are used to decorate the sides of the cake but it also adds a delicious nutty taste. Sliced almonds are also sold as flaked almonds and can have skins on or not.
See the recipe card for quantities.
How to make sponge cake
Preheat oven to 340ºF/170ºC. Butter a 8 or 9 inch/20 or 23 cm springform pan then line completely with parchment paper.
- Beat the eggs with the sugar until thick, light and fluffy.
- Using a spatula, fold in the sifted cake flour in three batches.
- Pour the mixture into the previously buttered and lined springform cake pan.
- Bake in the preheated oven for 25 minutes until cooked through and brown.
Instructions for crema pasticcera (Italian pastry cream)
Set aside 1/2 cup of milk. Then heat the remaining milk with the strip of lemon zest until you see steam is rising.
- Whisk egg yolks with sugar then slowly whisk in the flour. Add reserved milk to egg yolk mixture.
- Remove the strip of lemon zest from heated milk then whisk hot milk into egg yolk mixture. Stir in the vanilla extract.
- Strain back into saucepan and place over medium heat until it simmers and thickens.
- Divide the crema pasticcera into two bowls. Stir chopped chocolate into one bowl then cover both with plastic wrap with the wrap pressed onto the crema pasticcera.
Place both the vanilla and chocolate pastry cream into the fridge until needed.
Making whipped cream frosting
- Place the mixer bowl and whisk in the fridge or freezer to become really cold.
- Pour the heavy cream into the electric mixer bowl and using a whisk attachment begin whisking
- Add superfine sugar and vanilla extract. Whip until firm peaks form.
How to assemble and decorate this cake
Firstly, prepare the rum syrup by combining the water and sugar in a saucepan and place over medium heat until the sugar has dissolved. Remove from the heat. Let the simple syrup cool then stir in the rum.
- Use a sharp serrated knife to cut the pan di spagna into three even layers.
- Place one layer of cake on a serving plate then spoon rum syrup over to moisten.
- Spread the vanilla pastry cream over the moistened bottom layer then top with another cake layer. Moisten well with rum syrup then spread the chocolate pastry cream over. Top with the final layer of cake, press it on well and moisten with the remaining rum syrup.
- Using ¾ of the whipped cream frosting, spread over the top and sides of the Italian Rum cake. Press sliced almonds onto the sides of the cake and use the remaining ¼ of the whipped cream frosting to pipe rosettes around the top edge.
Decorate with maraschino cherries and flakes of chocolate.
Hint: when assembling use cold cake and have all the other components very cold. During assembly if you’re having trouble with the cake tilting or sliding, take a break and put everything in the fridge until it’s very cold before continuing.
Substitutions.
- Alcohol free – use rum extract instead of rum in the syrup. Alternatively, omit the rum and add a teaspoon of vanilla extract to make vanilla simple syrup.
- Almonds – instead of sliced almonds use roasted peanuts.
- Nut free – almonds can be left off the sides of the cake. In this case, use 50% more whipping cream to create a thicker layer of whipped cream frosting.
Variations
- Pastry cream filling – traditionally Italian rum cake has both a vanilla layer and chocolate layer but you can make all vanilla or all chocolate. Omit the chocolate if you’re making all vanilla. Alternatively stir double the amount of chocolate into the whole batch of pastry cream for all chocolate filling.
- Stabilized whipped cream frosting – substitute powdered sugar for the superfine sugar. Powdered sugar contains a little bit of cornstarch to stablize the whipped cream frosting.
- Kid friendly – see the substitution to make an alcohol free cake
Equipment
To make the pan di spagna, an electric mixer (either hand held or stand mixer) is essential to whip the eggs with sugar until thick and fluffy. An electric mixer is also hand to make the whipped cream frosting.
A 9 inch (23 cm) springform cake pan makes removing the pan di spagna easy. If you don’t have a spingform pan, use a regular cake pan of the same size.
A long serrated knife is handy to cut the cake into three even layers.
Storage
Italian rum cake must be stored in the refrigerator until ready to serve. Immediately return any leftover cake to the fridge after serving.
I have found that slices of this cake freeze quite well. Just cut into slices, lay onto a parchment lined baking sheet and freeze until solid. When frozen, wrap the slices in plastic wrap, place in a sealed container and return immediately to the freezer. Freeze for up to 1 month.
Thaw frozen slices of Italian rum cake at room temperature until soft. While I wouldn’t freeze the whole cake, freezing slices is a good way of not wasting any leftovers.
Tips for Success and FAQ’s
Planning is the key to this cake. Most of the components can be made in advance. No components are particularly difficult but this Italian rum cake does have quite a few steps.
The pan di spagna can be made up to a month in advance. Wrap it in double layers of plastic wrap and freeze until needed. It will defrost very quickly.
Make the crema pasticcera a day or two in advance. Keep it well covered with plastic wrap pressed onto the surface so as not to form a skin on the pastry cream. Give the pastry cream a good stir before using
The rum syrup can be made a week in advance. Keep refrigerated in a sealed jar.
Whipped cream frosting doesn’t hold up as well and is best made when required. Have the cream very cold and the bowl and beaters cold when whipping cream.
When assembling the cake, have everything cold. If at any point the cake seems unstable, pop it into the fridge or freezer until really cold and set. Then continue.
Absolutely! The pastry cream and the whipped cream can spoil very easily if kept at room temperature. Be sure to keep Italian rum cake refrigerated and cold.
Yes! Traditional Italian Rum cake does have alcohol. However see above for my variations of alcohol free Italian Rum cake.
Italian rum cake has a mild rum taste with smooth creamy filling of vanilla and chocolate. The combination of Italian sponge cake, rum syrup and two flavors of Italian pastry cream is to die for. It’s such a tasty dessert that everyone loves!
Serving Suggestion
Italian Rum Cake is a complete dessert and needs nothing else except for a good Italian coffee or espresso.
But of course you want a fantastic Italian meal to precede this amazing dessert. Why not serve Pasta al Forno and Baked Italian Chicken Thighs to have an Italian feast for your family and friends!
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Italian Rum Cake Recipe
Equipment
- electric mixer stand mixer or hand held
- 1 8 or 9 inch (20 or 23 cm) springform cake pan optional but handy (See note 1)
- 1 Long serrated knife optional but handy
Ingredients
Italian sponge cake
- 5 large eggs room temperature
- ¾ cups 150 grams granulated white sugar
- 1 teaspoon vanilla extract
- ½ teaspoon lemon extract/anisette optional
- 1 ¼ cups (150 grams) cake flour See Note 3
Crema pasticcera (Italian pastry cream)
- 3 cups whole milk
- 1 long strip lemon zest
- 6 egg yolks
- ¾ cup sugar
- ½ cup flour
- 2 teaspoon vanilla extract
- 2 ounces chocolate (60 grams) chopped
Rum syrup
- 1 cup water
- ½ cup sugar
- ¼ cup rum more if a strong rum flavor is preferred
Toasted almonds
- 1 cup sliced almonds
Whipped cream frosting
- 1 cup heavy whipping cream
- 1 tablespoon superfine sugar
- 1 teaspoon vanilla extract
To decorate
- Maraschino cherries and chocolate to decorate
Instructions
Italian sponge cake
- Preheat the oven to 340ºF/170ºC. Butter a 8 or 9 inch (20 or 23 cm) springform cake pan and then line completely with parchment paper. Sieve the flour and set aside. (See notes 1 and 2 below).
- Using a stand mixer with the whisk attachment, beat the eggs at room temperature with the sugar at maximum speed for about 15 minutes until a frothy and firm cream is obtained. In the last minute or two of beating, add the vanilla extract and lemon extract (if using).
- Once the eggs have been whipped, stop the stand mixer and add in the flour a little at a time. Fold the flour in with a large spatula, taking care to slowly incorporate it with gentle movements from the bottom up.
- Pour the mixture into the prepared springform cake pan.
- Bake in a preheated oven for about 25 minutes or until cooked through, absolutely avoiding opening the door during the first 20 minutes of cooking. To be sure that the sponge cake is completely cooked, test the toothpick by inserting it in the center of the cake until it touches the bottom of the cake pan. If it comes out dry, the oven can be switched off. Leave the pan in the oven off (but still hot) and with the door open for about 5 minutes (this will prevent the sponge cake from undergoing a thermal shock and deflating too much as it cools).
- Remove the sponge cake from the pan and allow to cool completely on a cake rack before serving or storing. If well wrapped in cling film, the sponge cake lasts 3-4 days in the refrigerator, or it can be frozen.
Crema pasticcera (Italian pastry cream)
- Place 2 ½ cups of milk and strip of lemon zest in a medium saucepan. Heat over medium heat until the milk you can see steam rising. Don't boil. Set aside.
- In a bowl whisk egg yolks, sugar and flour until smooth. Whisk in the remaining ½ cup of milk. This mixture must be smooth.
- Remove strip lemon zest from the heated milk and discard.
- Slowly whisk hot milk into egg yolk mixture. Stir in the vanilla extract.
- Strain the mixture back to the saucepan and place over medium heat. Whisk constantly until the mixture comes to the boil and thickens. Simmer for 1 minute to cook the flour.
- Divide the Italian pastry cream into two heatproof bowls.
- Stir the chopped chocolate thoroughly into one.
- Cover with plastic wrap, pressing the wrap directly onto the surface to stop a skin forming.
- Refrigerate until thoroughly chilled.
- Before using, stir until smooth.
Rum syrup
- Prepare the rum syrup by combining the water and sugar in a saucepan and place over medium heat until the sugar has dissolved.
- Remove from the heat and set aside to cool.
- Stir the rum into the cooled simple syrup.
- Set aside until needed. Refrigerate if making in advance.
Toasted almonds
- Preheat the oven to 350ºF/180ºC.
- Spread the sliced almonds evenly on a baking sheet.
- Place in the oven for 8-10 minutes or until lightly browned and smelling fragrant.
- Set aside to cool. Place in a sealed container if making in advance.
Whipped cream frosting
- Place the mixer bowl and whisk in the fridge or freezer to become really cold.
- Pour the heavy whipping cream into the electric mixer bowl
- Use a whisk attachment to begin whisking until the cream starts to thicken.
- Gradually add the superfine sugar and vanilla extract.
- Whip until firm peaks form being careful not to overwhip.
- Refrigerate until needed
Assembing and decorating
- Use a sharp serrated knife to cut the pan di spagna into three even layers.
- Place one layer of cake on a serving plate then spoon rum syrup over to moisten.
- Spread the vanilla pastry cream over the moistened bottom layer then top with another cake layer.
- Press the cake gently but firmly so that it sticks to the vanilla pastry cream.
- Moisten the second cake layer well with rum syrup then spread with chocolate pastry cream.
- Top with the final layer of cake, press it on well and moisten with the remaining rum syrup.
- If the cake seems unstable at this stage, refrigerate for an hour or place it in the freezer for 30 minutes to set.
- Using ¾ of the whipped cream frosting, spread over the top and sides of the Italian rum cake. Press sliced almonds onto the sides of the cake and use the remaining ¼ of the whipped cream frosting to pipe rosettes around the top edge.
- Decorate with maraschino cherries and flakes of chocolate.
Notes
- An 8-inch springform pan is preferable and will make thicker layers as seen in the photos. However, a 9-inch pan can also be used.
- Line the base and sides of the cake pan when making the Italian sponge cake.
- Cake flour is found in the baking aisle of the grocery store. It is a softer flour that will produce light results. Plain all-purpose flour can be used though the cake won’t be quite as light.
- Read through the recipe a few times. Most of the parts can be made in advance.
- Make the cake up to a month ahead. Wrap it well in plastic and freeze. It will thaw quickly.
- The crema pasticcera made a day or two before will keep well in the fridge. Press some plastic wrap on the surface so it doesn’t form a skin.
- Rum syrup keeps well in a jar in the fridge for up to a week.
- The part that can’t be made in advance is the whipped cream frosting. Make it just before you need it. Have the cream very cold as well as the beaters and the bowl..
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
As a Brit I’m always a bit nervous of recipes that use cup sizes and not accurate measurements but it was my father in law’s 80th and he loves rum so I gave it a go. And it was wonderful! Thank you so much. My only issue was with the pastry cream. The addition of the chocolate made that one much thicker – how do you keep the same consistency between the two if you start from the same base? Thank you so much.
Ps we had no maraschino cherries so I soaked fresh ones in rum for a day before using… yum!
I thrilled that you loved this Italian Rum Cake, Harriet! I am careful to weigh everything as I go and recheck every time I make my recipes so as a Brit if you use the weights, my recipe will turn out. With regards to adding the chocolate to the pastry cream, I personally have never found a problem because it isn’t a lot and once melted and not tempered the chocolate doesn’t set as well. However, if you find the chocolate pastry cream becomes too thick add a splash of milk to thin it to the desired consistency.
Hi Marcellina
Want to make this cake, but my cheesecake pans are all 9 or 10 inch, to big.
Can I bake this in an 8 inch cake pan? Cooking time the same?
Yes, you can bake the sponge cake in the 8 inch cake pan.
How could i make this cake diabetic friendly?
Catherine, I have no experience in diabetic friendly recipes so I can’t make any suggestions.
Do I line the pan sides as well as the bottom if I am using a spring form pan?
Yes, Audrey, line the pan completely. This will guarantee that the cake comes out cleanly with no sticking.
I’ve made this recipe three times and I feel the 9” baking pan is too big. When you slice the cake into three sections they come out too thin. I feel an 8” pan would work better. Also, in the beginning of recipe you call for a 20-25 minute baking time, at the end of the recipe you call for a 25-30 minute baking time. When I used the latter baking time my sponge came out too dry.
Mary, I’m so glad that you’ve enjoyed this cake so much that you’ve made it three times! We love it too! I have made it in both an 8 inch and a 9 inch pan and have been happy with both. I will make a note that either can be used. Ah, glad that you’ve picked up the timing typo. Actually, it’s done in 25 minutes in my oven but ovens vary so you will have to watch it carefully. Thanks for your feedback, Mary!
This cake takes me back to my childhood. Except my mum used to use Strega instead of rum. What kind of golden rum or dark rum do you use? Could I use Strega with the simple syrup instead?
Oooh absolutely yes! Strega would be amazing! In this recipe, I used dark rum.
Hi Marcella – trying your recipe this weekend. But I just realized in this pastry cream recipe included with this cake You do not use corn starch. But if you click on the link to your Italian pastry cream that recipe does use cornstarch. Why the difference?
Hi Rita, yes, that’s right it’s just an adaption. I chose to use flour in this case because it’s what most people have at home. Cornstarch can be used instead.
If I’m going to substitute rum for rum extract. how much extract should I use? there seems to be some confusion when I Google it. thanks!!
Hi Eva, I would add one teaspoon to the syrup then taste. Add a little more if you think it’s not strong enough. You need the taste to be fairly strong because there is only a little bit of syrup on each cake.
Can I bake the cake in 3 separate pans instead of having to cut layers?
Sure you can, Beverly. They will be thin layers though and will bake quickly so keep a close eye on them.
I am going to bake this in a few days. When I was young, we went to a place called Vickman’s in Los Angeles to get a Rum cake for my birthday every year. Of course, I am 40 years older, and they are long closed now. But this, looks absolutely freaking amazing. My original cake did not have almonds on it, but was very similar (I think). I will let you know how it goes! Thank you for sharing!
This is definitely the birthday cake for many Italians! The one I grew up with didn’t have almonds either but I love the crunch of the almonds so I included them. Let me know how you go, Maureen.
I used to buy this from a bakery in Stratford, CT. but they have been closed for years now. I live in a state that to find a true Italian bakery would be like finding a herd of unicorns. I am trying this recipe soon because it looks very close. The difference is that the one we bought for our birthdays had strawberries in syrup on one layer with the vanilla. I will add that in. I really want to thank you for this recipe and will let you know if I messed it up.
Cindy, this is a homemade, family recipe which I hope you enjoy and addition of strawberries in syrup sound super delicious. Everyone has their own version of Italian rum cake and variations are common. Hopefully it will be similar to the bakery cake that you yearn for but I do think that homemade cakes always have the edge on bakery cakes 🙂
I’ve made the cake, everything but the whipped cream is ready to assemble. I haven’t cut it yet, it’s wrapped in the fridge. I was wondering if you have a way to keep the whipped cream from separating over time. Is powdered sugar the way to go for the whipped cream.
This was great!!! 🙏 Thank you
Thanks for the feedback, Cindy! I’m glad you loved it as much as we do!
Can I make entire cake assembled 2 days before?
I don’t think that would produce the best result. One day would be fine but 2 days is only fine for leftovers.
In one part of the recipe you say to use an 8 1/2 inch pan.. In another part you say to use a 9 inch pan. Does it matter? I have both.
No, it doesn’t matter Beverly but I’ll correct that. Thank you for pointing it out though 1/2 inch won’t make a difference.
Hi Cindy, I too live in CT and am of italian ancestry. All four of my Grandparents were from the Naples area of Italy. There is a large community of Italians in many of the towns especially along the shoreline. New Haven CT being a sister city of Amalfi Italy. There are Italian Bakeries, and World Famous Sally’s and Pepe’s Pizza. I buy my Italian Pastries from Mariano’s Bakery in Madison CT. A little google search should open up a world of Italian possibilities. You could try Del Prete Italian Pastry on Main Street in Bridgeport CT which makes an Italian Rum Cake. Hope you get to sample some. Best to you
I would like to make this for Christmas dessert, is there an easy method for adding the flaked almonds to the sides of the cake? I don’t have to put each flake on by hand do I?
Definitely not, Mary. I just grab handfuls of almonds and with an open palm press them onto the cream. It’s not perfect but the effect is still good. I also use a wide knife to flatten the almonds onto the sides of the cake. A lot will fall, just pick them up and keep pressing them onto the cake. Really that’s all I do. You can leave them off but the almonds add a nice flavor and texture contrast. Let me know if you have any other questions.
Greetings Mary
What are your thoughts about using gluten free flour. Perhaps king Arthur’s gluten free?
Lily, I have never made this recipe with gluten free flour but it’s quite likely that it would work. I have made a similar cake using corn starch and it works very well. If that’s the case, be sure to use gluten free corn starch because strangely, some of it is derived from wheat.
I have not tried the recipe yet, but wanted to add Lucibello’s in New Haven to this list. You can order with or without fruit. Raspberry is my favorite! Great cakes.
This cake was so delicious! I’m made it diabetic friendly for my diabetic mother in laws birthday! Thank you for sharing this recipe!
I’m so glad that you were able to adapt my recipe for Italian Rum Cake for your diabetic mother in law, Deborah! You are a very special daughter in law!
Impeccable product and yield for this recipe! The sponge sparkled when coming out of the oven; it was quite magical. Something about the unique lightness allowed for complete absorption of rum syrup without being over saturated. I am very impressed with the layering of cream and sponge. The taste was phenomenal! My husband and I no longer drink alcohol, but for a rum cake, even he said it was very tasty. I substituted buttercream for the cake covering instead of whipped cream (to make use of leftover product) and the result was still stunning. I only wish I could post a picture. Thank you for sharing this with everyone.
I’m beyond happy that you and your husband enjoyed this rum cake! Buttercream is a great substitute for whipped cream and I’m all for using up any leftovers. I would love to see a photo of your cake! You can email it to me – marcellinamarcellinaincucinacom or share the photo on instagram or facebook and tag me. Thank you for taking the time to comment!
This cake recipe brings back such happy childhood memories
It was the only cake we ever ate for every occasion
Thank you for sharing it
Sincerely
Filomena
A stunningly beautiful special Italian rum cake, thank you 😊 for sharing it.
You’re welcome, Juliette!
This is my Daughters most favorite cake her aunt my youngest brothers wife has since passed away and has made it for her before it is very involved and I will try to make it I do not have a printer to print from my phone and do not have a computer so I had to write it long hand sure wish there was a way it could be mailed to me, if possible, Thank you for sharing this
Barbara, I’ve sent you an email.
Italian rum cake looks delicious. I like this as my dessert.
This is a showstopper! Made it for a dinner party last weekend and everyone loved it! Somehow, I forgot to buy a lemon, but had some oranges so used orange peel instead. It worked, but curious how the lemon would be….guess I’ll just have to make it again!
Orange peel is a good option, Linda! Glad you enjoyed it!
Definitely serving this cake over the holidays – it is so good. Thanks for the detailed and visual instructions as it made creating this dessert a breeze!
Stephanie, this is the perfect cake for the holidays!
Oh, your cake looks amazing, wow! Hope mine will turn out close to yours, thanks for the recipe!
You’re welcome, Natalie!
hi Marcella when making Italian rum cake You don’t separate the eggs you keep them together and beat them
Hi Luci, to make the sponge cake (pan di spagna) whole eggs are beaten until thick and fluffy. However, for the Italian pastry cream filling (crema pasticceria) only the yolks are needed.
What is superfine sugar is it powder sugar
Hi Luci! Superfine sugar is also known as castor sugar. It has very fine crystals that dissolve easily. This is my preferred type of white sugar when baking. I’ve added this to the post.