Syrup for sponge cake
Description
The dish is prepared without unnecessary complications. The syrup for the sponge cake can be made in just 5-6 minutes if you have all the ingredients. It turns out neither too thick nor too runny. To prevent the sugar from crystallizing again when heated and mixed with water, be sure to add an acid: lemon juice, citric acid, or apple cider vinegar. The finished dessert can be served immediately.
Instructions
- 1
Step 1
Prepare the listed ingredients. Lemon can be replaced with concentrated lemon juice.
- 2
Step 2
Pour granulated sugar into a container with a non-stick bottom: a cauldron, saucepan, pot, etc. Squeeze in lemon juice. Since sugar nowadays is often sold with additives, adding acid is mandatory; otherwise, the sugar will caramelize again!
- 3
Step 3
Pour in warm water and place the container on the stove. Do not alter the ingredient quantities, otherwise you will end up with either a runny syrup or caramel that thickens instantly. Place the container on the stove over medium heat. If the heat is too high, the syrup will quickly turn brown; if too low, it will take a long time to cook. The optimal state is when the liquid is covered with large white bubbles. Simmer for about 4–5 minutes, stirring occasionally with a silicone spatula or spoon. Remember, the syrup is extremely hot and can cause burns!
- 4
Step 4
As soon as it begins to acquire a light caramel hue, turn off the heat. Pour the prepared syrup into a bowl, ramekin, or sauce dish. Let it cool slightly, but keep in mind that it will thicken further as it cools. Then use it as intended—soak the split sponge cakes and let them sit for 20–30 minutes.