20-08-2007, 21:22 | #1 |
Abandoned Ship
Join Date: Jul 2006
Posts: 335
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the prefect syrup sponge?
i'm after some advice really...
i make a mean sponge, i am ok at usual bakery type things but the perfect syrup sponge escapes me how do you masters of the kitchen stop your syrup absorbing into your sponge? how do you cook it through without burning the top? my idea: greased, floured pudding basin syrup in the bottom sponge mix on top whack into the oven take out when the knife blade comes out clean it's always 'ok' but never 'awesome' where am i going wrong? thanks in advance!! xx |
21-08-2007, 06:39 | #2 |
A large glass of Merlot
Join Date: Jun 2006
Location: Letchworth with a Lightsaber
Posts: 5,819
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A syrup sponge should be steamed, not cooked in the oven.
Here's a nice link with a recipe GOod luck, hope it helps
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