Recipe: Mini lime syrup sponges (Nigella Lawson)

Recipe: Mini lime syrup sponges (Nigella Lawson)
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Need inspiration for Mother's Day?

Mother's Day is fast approaching (it's this coming Sunday, guys!), but if you haven't gotten her anything this year, I have a recipe especially for you.  These delicious Mini Lime Syrup Sponges will surely put a smile on your mother's face.... it certainly did for me, when BabySumoKids made these for me for teatime one day.

This beautiful recipe yields a soft, tender sponge soaked in lime syrup. Loved the lovely aroma from the lime zest too! The original recipe call for self-raising cake flour, however I've provided a substitution which you can use (with the more commonly found all-purpose flour in our kitchens). 

This is an easy recipe, which kids can do all by themselves with minor supervision. They turned out absolutely divine and certainly went down a treat, perfect with a cuppa tea!

Mini Lime Syrup Sponges
Recipe by Baby Sumo, adapted from Nigella Lawson
Preparation time: 15-20 minutes
Cooking time: 25 minutes
Makes 8

Ingredients
113g butter, softened at room temperature
1/2 cup plus 1 tbsp caster sugar
2 large eggs
Zest of 1 lime
1 cup all-purpose flour
2 tbsp cornstarch
1 1/2 tsp baking powder
Pinch of salt
4 tbsp milk

For the syrup:
4 tbsp lime juice (from 2-4 limes, depending on size)
5-6 tbsp icing sugar


1. Preheat oven to 180°C (no fan). Grease the inside of the 8-cup mini loaf pan using melted butter or oil.

2. Sift the all-purpose flour, cornstarch, baking powder and salt into a bowl. Mix well.

3. Using an electric mixer, cream the butter and sugar until pale, light and creamy, about 5-6 minutes. Then, add the eggs one at a time, and beat well, repeat until all eggs are used. Mixture should be light and fluffy. Add the lime zest.

4. Fold in sifted flour in 3 batches, until well combined. Add the milk and mix well. Your batter should be of a dropping consistency at this point.

5. Spoon batter into prepared mini-loaf pan and place in the preheated oven. Bake for 25 minutes.

6. While the cakes are cooking, make the syrup. Place lime juice and icing sugar in a small saucepan and gently heat and stir until sugar dissolves. See Note 1. 

7. As soon as the mini sponges are ready, take them out of the oven and prick all over using a cake tester or skewer. Then, spoon over lime syrup. Allow cake to cool for at least 1 hour before removing from tin. Grate lime zest over the cakes and serve.

Note:

1. Original recipe calls for 1/2 cup icing sugar for the syrup. However, I recommend you start with 1/4 cup (which is equivalent to 4 tbsp) and then gradually add 1 tbsp at a time to get the taste that you like. We used 5 tbsp in total.
2. If you do not have a mini loaf pan, you may also do this in 9 x 5 inch loaf pan, greased and lined with baking paper.

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