I lately gained a chocolate sponge cake that used to be very, very dry. It’s extraordinarily crumbly and simply falls aside every time I lower into it. Is there any means I will be able to make it much less dry?
I’ve observed some bakers pour sugar syrup onto their muffins after they’ve been baked, however this cake has already been “frosted” and decorated.
Any ideas are welcome. Thank you prematurely!