Peruvian Sweet Syrup Cake 2

Ingredients

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

Method

1. Start by bringing 100 g of butter to room temperature. This will ensure it creams smoothly with the sugar, creating a light and fluffy base for your cake. Also, take 3 eggs out of the refrigerator and let them come to room temperature, which helps them incorporate better into the batter.
2. In a large mixing bowl, cream together the 150 g of sugar and softened butter using a hand mixer or a wooden spoon until the mixture is pale and fluffy. This process incorporates air, which is essential for a light cake texture.
3. Add the room temperature eggs one at a time to the sugar-butter mixture, beating well after each addition. This gradual incorporation helps maintain the emulsion and prevents the batter from curdling.
4. Sift 200 g of flour into the mixture, folding it gently with a spatula. Be careful not to overmix; stop as soon as the flour is just incorporated to keep the cake tender.
5. Preheat your oven to 180°C (350°F). Grease a cake pan with butter and lightly dust with flour to prevent sticking. Pour the batter into the prepared pan, smoothing the top with a spatula.
6. Bake the cake in the preheated oven until the top is golden brown and a toothpick inserted into the center comes out clean, indicating the cake is cooked through.
7. While the cake bakes, prepare your syrup if not already done. Once the cake is out of the oven, let it cool slightly in the pan for about 10 minutes, then turn it out onto a wire rack.
8. While the cake is still warm, generously brush or pour the syrup over the top, allowing it to soak in. This step adds moisture and sweetness, characteristic of Peruvian Sweet Syrup Cake 2.
9. Let the cake cool completely before serving, allowing the syrup to fully infuse. Serve at room temperature, ideally with a cup of coffee or tea, to enjoy the full flavor profile.