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Korean Sweet Syrup Cake

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Korean Sweet Syrup Cake

Korean Sweet Syrup Cake is a beloved dessert that finds its place on home tables across Korea. Made with a simple mix of flour, sugar, butter, and eggs, this cake is soaked in syrup, giving it a delightful sweetness and moist texture. It's a dish that reflects the generous use of ingredients and the intuitive cooking style of Korean home cooks.

This cake is typically enjoyed as a shared treat, embodying the communal spirit of Korean dining. Its rich, buttery flavor and syrupy finish make it a comforting and satisfying dessert, perfect for rounding off a meal with family or friends.

Ingredients

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

Method

  1. Begin by bringing 100 g of butter to room temperature. This will make it easier to cream with sugar later, ensuring a smooth batter. Also, take 3 eggs out of the refrigerator and let them sit until they reach room temperature. This helps them incorporate better into the batter, creating a more uniform texture.
  2. In a large mixing bowl, cream together the softened butter and 150 g of sugar until the mixture is light and fluffy. Use a hand mixer or a sturdy whisk for this step. The sugar should be fully dissolved, and the mixture should appear pale and airy, which indicates that enough air has been incorporated.
  3. Add the room-temperature eggs to the creamed butter and sugar, one at a time. Beat well after each addition to ensure they are fully integrated. This gradual incorporation helps maintain the emulsion and prevents the batter from curdling.
  4. Sift 200 g of flour into the wet mixture. Gently fold the flour into the batter using a spatula, being careful not to overmix. The goal is to combine until just incorporated, leaving the batter smooth but not overworked, which would make the cake dense.
  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 to ensure even baking.
  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 indicates that the cake is fully cooked through. The edges should slightly pull away from the sides of the pan.
  7. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. This resting period helps the cake firm up slightly, making it easier to handle.
  8. While the cake is still warm, pour the syrup generously over the top. Allow the syrup to soak into the cake, enhancing its sweetness and moisture. Serve the cake at room temperature, allowing the flavors to meld and the texture to settle.
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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