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Korean Sweet Syrup Cake 2

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Korean Sweet Syrup Cake 2

Korean Sweet Syrup Cake 2 is a beloved treat found on family tables across Korea. Known for its comforting presence, this cake is often prepared for special gatherings and festive occasions, where the art of hand-measuring salt and the liberal use of butter reflect the warmth and generosity of home cooking. This version stays true to the way Korean family cooks have passed it down through generations, ensuring each bite is steeped in tradition.

The cake emerges from the oven with a soft, tender crumb, inviting you with its golden hue. Its rich, buttery flavor is elevated by the sweet syrup that soaks through, creating a luscious texture that melts in the mouth. Each slice carries the balance of sweetness and richness, making it a centerpiece of any celebration, where it's shared and savored among loved ones.

Ingredients

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

Method

  1. Begin by bringing the eggs (3) and butter (100 g) to room temperature. This ensures that they mix smoothly into the batter, creating a uniform texture. Leave them out of the refrigerator for about 30 minutes before starting.
  2. In a mixing bowl, cream the softened butter with 150 g of sugar until the mixture is light and fluffy. Use a hand mixer or a stand mixer on medium speed. This step incorporates air, which helps the cake rise and gives it a tender crumb.
  3. Add the eggs one at a time to the creamed butter and sugar, mixing 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 wet ingredients, folding gently with a spatula. Be careful not to overmix; stop when the flour is just incorporated and no streaks remain. This gentle folding keeps the cake tender by avoiding gluten development.
  5. Preheat your oven to 180°C (356°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 in the preheated oven until the cake is golden brown and a skewer inserted into the center comes out clean. This should take about 25-30 minutes, but rely on the visual and skewer test rather than time alone.
  7. Once baked, allow the cake to cool slightly in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This prevents the cake from becoming soggy as it cools.
  8. Prepare the syrup to soak the cake. Once the cake is completely cool, drizzle the syrup generously over the top, allowing it to soak in. The syrup should be absorbed, leaving the cake moist and flavorful.
  9. Serve the cake at room temperature, allowing the flavors to meld and the texture to soften. This cake is best enjoyed when shared with family or friends, embodying the spirit of Korean home cooking.
Cover of Authentic Korean Cuisine
From the cookbook

Authentic Korean Cuisine

This recipe is from Authentic Korean Cuisine by Yassine Sbiti — the Korean volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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