Vietnamese Sweet Syrup Cake 2

Ingredients

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

Method

1. Begin by taking the 100 g of butter out of the refrigerator and allowing it to come to room temperature. This will make it easier to cream with the sugar later. Crack the 3 eggs into a bowl and leave them at room temperature as well, which helps them incorporate more smoothly into the batter.
2. In a large mixing bowl, combine the softened butter with 150 g of sugar. Use a hand mixer or a wooden spoon to cream them together until the mixture is light and fluffy, with a pale yellow color. This step is crucial for creating a tender cake texture.
3. Gradually add the room-temperature eggs to the butter and sugar mixture, one at a time, beating well after each addition. This ensures the eggs are fully incorporated and helps to prevent the batter from splitting.
4. Sift 200 g of flour into the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix, as this can result in a dense cake. The batter should be smooth and free of lumps.
5. Preheat your oven to 180°C (350°F). Grease a cake pan generously with butter 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 skewer inserted into the center comes out clean. This typically takes about 25-30 minutes, but rely on the visual and physical cues for doneness.
7. Once baked, remove the cake from the oven and allow it to cool slightly in the pan. While still warm, pour the syrup over the cake, allowing it to soak in. The syrup should be absorbed, leaving the cake moist and flavorful.
8. Finish by letting the cake cool completely before serving. This allows the syrup to fully integrate, enhancing the cake's sweetness and texture. Serve at room temperature, ideally with a pot of tea for a perfect Vietnamese home-style dessert.