Indonesian Sweet Syrup Cake

Ingredients

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

Method

1. Begin by removing 100 g of butter from the refrigerator and allowing it to soften at room temperature. This will make it easier to cream with sugar later, ensuring a smooth batter. Also, take 3 eggs out and let them reach room temperature, which helps them incorporate better into the batter.
2. In a large mixing bowl, combine the softened butter and 150 g of sugar. Use a hand mixer or a whisk to cream them together until the mixture is light and fluffy. This process incorporates air into the batter, which is essential for a soft cake texture.
3. Crack the 3 room-temperature eggs into the creamed butter and sugar mixture, one at a time. Beat well after each addition until fully incorporated. This gradual mixing helps maintain the batter's smooth consistency.
4. Sift 200 g of flour into the bowl with the wet ingredients. Gently fold the flour into the mixture using a spatula or a wooden spoon. Be careful not to overmix; stop once the flour is just incorporated and the batter is smooth.
5. Preheat your oven to 180°C (350°F). Grease a cake pan with butter or line it with parchment paper to prevent sticking. Pour the batter into the prepared pan, smoothing the top with a spatula.
6. Place the cake pan in the preheated oven and bake until the cake is golden brown and a skewer inserted into the center comes out clean. This should take about 25-30 minutes, but watch for the cake to rise and the top to become firm and lightly springy to the touch.
7. Once baked, remove the cake from the oven and allow it to cool slightly in the pan for about 10 minutes. This resting period helps the cake set and makes it easier to handle.
8. While the cake is still warm, pour the syrup generously over the top, allowing it to soak in. The syrup should be absorbed into the cake, making it moist and flavorful. Serve the cake warm or at room temperature, perfect for sharing around the table.