These little darlings gave me such a hard time while unmolding them that I kept thinking of a song I love, Erasure’s “Here I go impossible again”. :D
The workout made me wonder why Ms. Lawson’s photo for these mini cakes shows them still in the pan they were baked, but it was worth it: the mini sponges were delicious and had an amazing texture – the syrup really gets into them, enhancing the citrus flavor. Yum!
I used both lemons and limes here but if you want to make the original recipe use just limes.
Mini citrus syrup sponges
from How to Be a Domestic Goddess
½ cup (113g) unsalted butter, softened
½ cup + 1 tablespoon (112g) sugar
2 large eggs
zest of 1 lime
zest of 1 lemon
1 cup + 2 tablespoons (160g) self-rising cake flour
pinch of salt
4 tablespoons milk
2 tablespoons lime juice, plus zest for decoration
2 tablespoons lemon juice, plus zest for decoration
½ cup (70g) confectioners’ sugar
Preheat the over to 180ºC/350ºF; generously butter an 8-cup mini-loaf pan.
Cream together the butter and sugar, and add the eggs and zest, beating them in well. Add the flour and salt, folding in gently, and then the milk. Spoon into the mini-loaf pan, and cook for 25 minutes.
While the cakes are cooking, prepare the syrup by putting the lime and lemon juices and sugar into a small saucepan and heating gently so that the sugar dissolves.
As soon as the mini-sponges are ready, take them out of the oven and prick them with a cake-tester all over. Pour over the syrup evenly. Try to let the middle absorb the liquid as well as the sides, then leave it to soak up the rest. Don’t try to take the cakes out of the pan until they have cooled slightly and the syrup looks like it has been absorbed, but be aware that if you leave these to cool completely they might be very difficult to get out of the pan.
So, after an hour or two, turn them out onto a rack and grate some lime zest over them before serving.
Makes 8 – I halved the recipe, used a muffin pan (each well holds 1/3 cup batter) and got 5 mini cakes