Caster sugar is much finer sugar than granulated sugar. I don't know whether you can get it there. And I don't think it will work if you measure it with a liquid measring cup. But you can convert oz into grams and cups using this chart.
http://www.dianasdesserts.com/index.cfm/fuseaction/tools.measures/Measures.cfm
If you are using regular flour, then you might have to add 1/2 - 1 teaspoon of baking powder. I must say that I haven't used regular flour for this recipe.
lrlt2000, from checking the internet, caster sugar is the same as superfine sugar in the states. Last time I made an angel food cake with superfine sugar, I couldn't find any, so I put regular sugar in the food processer and made my own, worked very well and the angel food cake was wonderful.
I have to make one more tier, but I don't want to use a whole box of mix (or split one up).
Anyone have the measurements to make just enough batter for a 6" tin to bake to 3" high?
Here's mine...it is 1/2 my regular recipe.....this will make two 6 inch layers, so if you are using a 3" deep pan, you might have just a bit of extra batter.
Vanilla Cake
2 large eggs, at room temp
1 cup sugar
1 cup plain flour
1 teaspoon baking powder
1/2 stick butter
1/2 cup milk
1 teaspoon vanilla
Heat oven to 325F.
Prepare pans.
In a small saucepan, combine milk and butter over low heat just til butter melts. Cool to room temp [to do so quickly, sit the pan in a bowl of cold water].
Combine sugar and eggs in a small mixing bowl and mix on high 5 minutes.
Stir baking powder into flour thoroughly, then mix flour mixture into egg/sugar mixture until completely incorporated.
Add milk/butter mixture and vanilla and mix on low just until smooth.
Pour into pan(s) and bake until top spring back when lightly touched.
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