Ingredients for Keke De Vainilla Peruvian Vanilla Cake
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How to Make Keke De Vainilla Peruvian Vanilla Cake
- Preheat your oven to 250°C (482°F). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, dust with powdered sugar and serve with manjarblanco or dulce de leche for the ultimate treat!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
108g
Fat
25g
Carbs
19g