Colombian Sweet Syrup Cake 2

Ingredients

• 200 gflour
• 150 gsugar
• 100 gbutter
• 3eggs
• syrupto soak

Method

1. Begin by bringing the eggs and butter to room temperature. This ensures that they blend smoothly into the batter, creating a uniform texture. Take 3 eggs out of the refrigerator and leave them on the counter for about 30 minutes. Meanwhile, measure 100 g of butter and let it soften at room temperature.
2. In a large mixing bowl, cream together the softened butter and 150 g of sugar. Use a wooden spoon or an electric mixer on medium speed to beat the mixture until it is light and fluffy. This process incorporates air into the batter, which helps the cake rise.
3. Add the room temperature eggs to the butter and sugar mixture, one at a time. Beat well after each addition until fully incorporated. This gradual mixing helps maintain the batter's smoothness and prevents it from curdling.
4. Sift 200 g of flour into the bowl, folding it gently into the wet ingredients. Use a spatula to carefully combine the flour, ensuring there are no lumps. The batter should be smooth and slightly thick, with a consistent texture throughout.
5. Preheat your oven to 180°C (350°F) and grease a cake pan with butter. Pour the batter into the prepared pan, spreading it evenly with a spatula. Bake in the preheated oven until the cake is golden brown and a toothpick inserted into the center comes out clean, indicating it is fully cooked.
6. While the cake bakes, prepare the syrup if not already made. The syrup should be warm but not boiling, ready to soak into the cake once it is baked. This step enhances the cake's moisture and flavor.
7. Once the cake is baked, remove it from the oven and let it cool slightly in the pan for about 10 minutes. Then, carefully turn it out onto a wire rack. While the cake is still warm, pour the syrup over it, allowing it to soak in thoroughly. Serve the cake at room temperature, ensuring each slice is moist and infused with syrup.