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Sugar syrup to keep sponges moist
Hi,
I have read the posts on this topic and asked a question too, but please could someone clarify?
I understand that the syrup can be applied cooled or warm and can be used to “freshen” up a sponge.
For a freshly baked sponge is it of benefit to brush with syrup whilst the cake is warm, or should I cool the cake completely first?
Many thanks in advance for any comments.
Deane-Mae
Hi,
I have read the posts on this topic and asked a question too, but please could someone clarify?
I understand that the syrup can be applied cooled or warm and can be used to “freshen” up a sponge.
For a freshly baked sponge is it of benefit to brush with syrup whilst the cake is warm, or should I cool the cake completely first?
Many thanks in advance for any comments.
Deane-Mae
Hi Deane-Mae
Either way is fine, just make sure the syrup has cooled on the layers before filling. I no longer apply syrup if freezing the cake as it can cause crystallization of the sugar. If freezing the cake apply warm, not hot syrup on the cake layers once defrosted and allow to soak in. As you’ve already read information on syrup you will already know that you can also flavour it with a vanilla pod or with zest of lemon, orange, lime or what ever flavour takes your fancy. I wouldn’t use fresh soft fruits though unless the cake is to be consumed very quickly. Syrup is made with equal quantities of sugar and water/juice boiled for a minute or two.
