Milk and sugar cake soak – a recipe for soaking sponge cake with step-by-step photos

A gentle, simple soak with a little secret. If you use sugar with natural vanilla, rather than vanillin, the resulting syrup will bind the flavors of all the other cake ingredients. If you haven't tried real vanilla yet, the effect may seem miraculous.

Nutritional value per serving

120 kcal

Proteins: 6 g
Fats: 2.5 g
Carbohydrates: 44 g

*Nutritional value is calculated per 100g of ingredients

Total time: 5 min
Time in the kitchen: 3 min
Complexity:

It will work even if you're making it for the first time. Not just this dish, but your first time ever.
Number of servings: 1

Recipe with step-by-step photos

Milk and sugar cake impregnation

Ingredients

Servings

Milk

200 ml
Sugar

1 tbsp
Vanilla sugar

1 tbsp

Preparation

Step 1

Pour the milk into a saucepan, add the regular and vanilla sugars, and stir. It's best to use a saucepan with a thick bottom to prevent the syrup from heating up too quickly.

Step 2

Place over medium heat and heat, stirring frequently until the two types of sugar are completely dissolved.

Step 3

Bring to a light boil and remove from heat.

Step 4

Strain the syrup through a fine-mesh sieve to remove any foam that forms. If you added other spices to the syrup, remove them at this stage to prevent them from over-flavoring the syrup.

Step 5

The milk soak is ready. Let it cool completely and use according to the planned recipe.

Not just vanilla

To flavor the soak, you can use ginger root, star anise, cardamom seeds, and cinnamon sticks. However, avoid adding citrus juices, as they may curdle the milk.

Use any milk

You can use anything other than regular cow's milk as a base for the soak. You can also use baked milk if you like its distinctive flavor. Almond and other plant-based milks are also suitable. They can easily withstand boiling.

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