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Cake Soaking Syrup

A fantastic soaking syrup that can rescue any cake! If you don't yet know how to make a standard cake soaking syrup, this recipe will help. A syrup like this is essential whenever you bake a sponge cake — sponge tends to be a bit dry on its own, so it's best to moisten it with something so the finished cake comes out moist, juicy, and pleasant to eat.

Milada

Recipe author

Composition / ingredients

Servings:

Syrup (cherry-jam syrup, which can easily be swapped for, say, strawberry or blackcurrant)

Cognac

Water

100

Sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 36 g

170 kcal

GI: 76 / 0 / 24

Cooking method

Cooking time: 10 min

Step 1:

Step 1:
Step 2:

Step 2:
Step 3:

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Step 5:

Step 5:

Pour half a cup of warm water into a small saucepan, add the granulated sugar, and stir well. Cook until the liquid comes to a boil. As soon as it does, pour in the cherry-jam syrup, turn the heat down to low, and keep cooking for at least three more minutes. You should end up with a sugar syrup with a pronounced cherry flavor. If it comes out too thick, you can add another 50 ml of water. At the very end, stir cognac or liqueur into the syrup — that's up to you. You could even add vodka, honestly; cognac just makes it more aromatic. As you can tell, the cherry syrup in this recipe is easy to swap for, say, strawberry or blackcurrant.