Hello I am looking forward to making a cake recipe that asks for 3 tablespoons of golden syrup, which I don't have and can't get at the moment. Do you know if honey works well as a substitute in cakes?
Golden syrup is an invert sugar syrup that occurs as a by-product of cane sugar production. Generally when golden syrup is added to any cake or cookie recipe it is used as the syrup tends to help to add moisture, as well as sweetness, to baked goods. Invert sugars attact moisture, the technical term is that they are hygroscopic.
If you can't find golden syrup then both honey and corn syrup are hygroscopic and will work in the same way. They can be substitutes for golden syrup in small quantities. In larger quantities light corn syrup can be used as a substitute but for honey you need to consider if the flavour of the honey will affect the flavour of the finished dish, as some types of honey have a strong flavour.