Mastering the art of cake: Secrets to perfect soaking
Cakes are baked goods often present during the celebration of important events, but nothing stops you from baking them more often than just for birthdays—especially when they taste as good as those from a bakery.
Many people believe that the most important parts of a cake are the sponge and the cream. While that is largely true, some forget about one very crucial step: proper soaking. Even the best tall sponge cake can become a dry, unappealing sponge if it's not soaked with the right liquid. You don't need any special ingredients for this; drinks available at home are sufficient.
What to soak cakes with?
Preparing the perfect cake is not just about having the right cake and cream. Soaking the sponge is equally important for ensuring the right moisture and flavour. The choice of "soaker" depends on the type of cake you've baked.
For soaking a classic sponge, a punch made of water, sugar, and lemon juice works perfectly. It's a universal combination that won't overpower the cake's flavour but will add moisture and a slight freshness. If you enjoy strong, flavourful cakes, adding a bit of alcohol might be a good choice. However, it should complement the dessert. For instance, rum works well with a coffee cake, and limoncello with a light, lemon cake.
In the case of chocolate sponges, a stronger punch can highlight the chocolate flavour. Coffee, cocoa, rum, whiskey, and chocolate liqueur work great here. However, if children will also be eating the cake, it's best to avoid adding alcohol. You can also soak a dark sponge with colourful liquids, such as raspberry juice or slightly sweetened, strong black tea with lemon or fruit.
If you're aiming for a classic sponge with fruits and whipped cream, choose a punch that aligns with the cake's freshness and lightness. A fruit punch, like orange juice, apple juice, compote, or fruit tea, will work well here.
How much to soak the sponge?
It all depends on the type of sponge you've chosen. Fat-free ones require more liquid. Gradually add the punch and watch how the cake absorbs it. Be cautious not to soak the cake too much, as this can ruin its structure and cause the sponge to fall apart.
When the bottom of the sponge is wet, it means the cake is sufficiently soaked. At this point, stop soaking to avoid over-saturating the cake. Remember, moderation is key when soaking a sponge cake. Add liquid gradually to avoid mishaps.
