Light, fluffy and beautifully moist. How do the shops do it so well?! …is a question I’ve always asked myself.
I know that over-baking is the first big mistake, as your sponges will go dry very quickly. And over time, I have come to realise or know when to take my sponges out of the oven so they are cooked right through, but not overdone. That, I think, just takes a little practice.
But to make your sponges beautifully moist, is something I’ve always struggled with. Until recently, when I was flicking through Peggy Porschen’s baking book.
And the answer is simple. Two words; sugar syrup.
What is sugar syrup?
Sugar syrup is simply dissolved sugar in water.
Pour the water into a saucepan and simmer on a low heat. Add the sugar and stir until all of the sugar is dissolved. Once the sugar has dissolved into the water, your syrup will be ready.
Leave this to cool on the side before using on your sponges.
It’s a good idea to make the syrup whilst your cakes are in the oven. Once your cakes have cooked, remove them from the oven and leave to cool for 5-7 minutes. Then using a brush, brush the sugar syrup onto the sponges (whilst still in their tins). Lightly brush across the sponges, making sure you get those edges, just don’t get carried away.
Leave for another 5 minutes and then turn your sponges onto a cooling rack.
Once you’re about to ice your cakes, brush a little more of the syrup onto the sponges. This will make sure they’re kept extra moist and delicious!