14/10/2026
Are you for or against using a sugar syrup on your cake sponges 🤔
Now I don’t use it on all my recipes. My chocolate recipes for instance don’t need them as they have such a high fat content, but I always use a sugar syrup on my classic sponges.
The main reason I use them is to prolong the life of the sponge which is very handy on intricate designs or ones where the cake will not be eaten straight away.
It’s a really versatile way to add in an extra boost of flavour as well. This was my apple spice cake and I used a cinnamon and vanilla sugar syrup.
Lemon juice syrup is a great way to make a lemon sponge extra zingy.
Simple vanilla is a hit for a range of sponges.
It’s not a magic potion though and it can’t revive an overcooked or dry sponge.
Too much and you are in pudding/trifle territory which is not what you want in a sponge cake.
I don’t have a specific recipe as I eyeball Paul it (apologies if you are too young to remember Kevin & Perry) but I always use boiled water to dissolve the sugar and use roughly equal parts water and sugar.
You are not looking for it to be thick.
If you accidentally make to much you can also use in it a margarita 🍸Ya welcome.
So the question is, do you use a sugar syrup, I’m intrigued to know 🙌🏻
