Recipe by Sarah Phillips; Food styling and photos by Kelly Hong © 2010 Sarah Phillips CraftyBaking.com
Foam cakes, such as this Mojito Roulade or Jelly Roll Cake, lend themselves well to flavored soaking syrups. It's because they do not fall apart when moistened; they have little fat, except that coming from egg yolks, and little flour. Instead, their structures come from incredibly strong baked egg protein meshworks instead of "interwoven" gluten strands found in buttercakes, which helps keep the cake from falling apart or crumbling, even when moistened.
FROSTING, ICING, ETC RECIPE HELP
1 cup water
1 cup sugar
1/2 cup fresh organic mint leaves, loosely packed into measuring cup
1/2 cup dark rum or 1 tablespoon vanilla extract
1/4 cup lime juice or 1/4 teaspoon lime oil
1. Add the sugar and water to a small sauce pan and stir to dissolve.
2. Place pan on the stove and heat until the mixture comes to a simmer, and sugar is completely dissolved, about two minutes.
3. Remove pan from the heat and add the mint leaves.
Stir them into the syrup and let them steep for 30 minutes, so the oils from the peppermint leaves flavor the syrup.
4. After 30 minutes, pour the syrup through a strainer to remove the mint leaves.
5. Add the rum and lime juice to the syrup, and set it aside to cool.
Use immediately or refrigerate indefinitely in a covered container until needed.