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stock syrup

If your sponge cake is not going to be eaten as quickly as you’d like, you can add a little stock syrup to the sponge to ensure it stays nice and moist. It’s made of sugar dissolved in water and is dabbed onto the cake sponge before frosting.

1 Place ½ cup (100 g) of superfine (caster) sugar and ⅔ cup (150ml) of water into a saucepan and stir together.

2 Bring to a boil and simmer for about 5 minutes until the sugar has dissolved.

3 Alternatively, place the ingredients into a heatproof bowl and microwave for a couple of minutes until the sugar is dissolved.

4 Allow the mixture to cool before using. It will keep in a container in the fridge for up to a week.

How to use stock syrup

When you are ready to ice your cake, slice the cake horizontally into layers as normal. Before applying the buttercream, lightly dab some stock syrup over the top of each slice using a soft pastry brush. Do not saturate the sponge or you’ll end up with trifle. Then spread buttercream over the layers and assemble your cake as normal.