Wednesday, November 23, 2011

Mini Lime-Syrup Sponges

I don't know why I don't recommend this cake often enough to my clients. My records showed that the last time I baked this cake for a client was a year ago! It's always lemon, lemon, and more lemon cakes.... The texture for this sponge is very much like my Moist Lemon and Lemon Poppyseed Cake. Light, soft, moist and very delightful. Ms Lawson uses the same recipe for the drenched Lemon-Syrup Cake by the way. Since I was  to bake for a client yesterday for a small wedding cake (see Purple & White Hantaran Cake), I decided to do this cake. For one, it's brushed with boiled Lime syrup and that'll help keep fondant cakes moist for a couple of days. Fondant (sugar paste) dries out cakes. The cake is to be picked up on Thursday for a Saturday wedding, so it has to stay moist and yummy at the same time until Saturday! Don't be taken back by the use of limes. We have limes in abundance here and they aren't as tart as the lemons, much cheaper, too. Tangy but not tart. So, that makes the cake palatable.

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