traditional syringe cake recipe

A traditional “syringe cake” could refer to a cake that is served with a syringe filled with a flavored syrup or sauce that you inject into the cake. It’s a fun way to add flavor to your cake and make it interactive! Here’s a basic recipe for a simple vanilla cake that can be injected with syrup or custard using a syringe:

Ingredients for the Cake:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (room temperature)
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk

For the Syringe Filling (Fruit Syrup or Custard):

• Fruit Syrup (Optional): You can use any fruit syrup like raspberry, strawberry, or even a coffee-flavored syrup.
  • 1 cup fruit puree (or juice)
  • 1/4 cup sugar
  • 1 tablespoon lemon juice

  Or you could go with a basic custard:

  • 1 cup milk
  • 1/2 cup heavy cream
  • 1/4 cup sugar
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch

Instructions:

For the Cake:

1. Preheat the oven to 350°F (175°C). Grease and flour a round cake pan (8-inch works well).
2. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a separate large bowl, cream the butter and sugar together using a mixer until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the flour mixture. Mix until just combined.
6. Pour the batter into the prepared cake pan and bake for about 25-30 minutes or until a toothpick comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

For the Syringe Filling:

1. If you’re making fruit syrup, heat the fruit puree, sugar, and lemon juice in a saucepan over medium heat. Let it simmer for a few minutes until it thickens.
2. For custard, heat the milk, cream, and sugar in a saucepan until warm. In a separate bowl, whisk the egg yolks with cornstarch, then slowly add a bit of the warm milk mixture to the yolks (temper the eggs). Pour the yolk mixture back into the saucepan, cook over low heat until thickened, and stir in the vanilla extract.
3. Let the syrup or custard cool to room temperature before using.

To Serve:

• Once the cake has cooled, cut small holes in the center of the cake (you can use a cupcake corer or a piping tip).
• Fill the syringe with the cooled syrup or custard.
• Inject the syrup into the holes in the cake.
• Optional: Top with whipped cream, fresh fruit, or frosting for extra flair.

Now, your syringe cake is ready to enjoy with a burst of flavor!