Rum Syrup
Rum syrup recipe suitable for both whole-egg and separated-egg sponge cakes; keeps in the refrigerator for about 1 month.
Ingredients
Sugar
30 g
Water
60 g
Rum
15 g
Instructions
1
Boil the Sugar Water
Bring the sugar and water to a boil in a saucepan (you can also use a 1:2 ratio of sugar to water).
2
Cool and Store
Once the syrup has cooled, pour it into a clean bottle, seal tightly, and refrigerate. It can be stored for about 1 month. Take it out when ready to use.
3
Mix for Use
Measure out the required amount of syrup according to your cake recipe (about 50ml per slice of cake), then add the rum and mix well. The ratio of rum to syrup is 2:1.
