Vanilla & Chocolate Soaking Syrup
Sugar syrup brushed onto sponge layers during cake assembly — keeps the crumb moist and carries flavour through every bite. Master one syrup, then add cocoa, coffee, fruit crush or rose water to flavour as needed.
Per serving
Ingredients
- 1 cupWater
- 1/2 cupSugar
- 2-3 dropsVanilla essence
- 1/2 tspCocoa powder (for chocolate syrup variation)
Method
- 1
In a small pan combine water and sugar. Place on medium heat and stir until the sugar fully dissolves — about 1 to 2 minutes.
- 2
Bring to a gentle simmer (do not boil hard) for 1 minute, then take off the heat.
- 3
For vanilla soaking syrup stir in 2-3 drops of vanilla essence and let it cool to room temperature.
- 4
For chocolate soaking syrup add 1/2 tsp cocoa powder along with the vanilla and whisk smooth while still warm — this dissolves the cocoa cleanly.
- 5
Use a pastry brush to soak each layer of cake during assembly — do not drench, just lightly moisten. Store extra in the fridge for up to a week.