Description
Discover a soft, fluffy Korean cake recipe that’s easy to make, perfect for dessert lovers craving a light, honey‑kissed delight.
Ingredients
Scale
- 1 ½ cups (180 g) all‑purpose flour
- ½ cup (100 g) granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 3 large eggs, separated
- ¼ cup (60 ml) whole milk
- ¼ cup (60 ml) vegetable oil
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- ¼ teaspoon cream of tartar (optional, helps stabilize egg whites)
Instructions
- Preheat and prepare: Set your oven to 350°F (175°C). Grease a 9‑inch round cake pan and line the bottom with parchment paper. This ensures the cake releases cleanly.
- Combine dry ingredients: In a medium bowl whisk together the flour, sugar, baking powder, and salt. Set aside.
- Mix wet base: In a separate bowl, whisk the egg yolks, milk, oil, honey, and vanilla until smooth. The honey should dissolve completely, giving the batter a glossy sheen.
- Incorporate dry into wet: Gradually add the dry mixture to the wet, stirring just until no flour pockets remain. Over‑mixing will develop gluten and make the cake dense, so stop as soon as the batter looks uniform.
- Whip egg whites: Using a clean bowl, add the egg whites and cream of tartar. Beat on medium speed until soft peaks form, then increase to high speed and continue until stiff, glossy peaks appear. This step is the secret to the cake’s airy texture.
- Fold gently: Scoop a third of the whipped whites into the batter and stir lightly to loosen it. Then fold in the remaining whites in two additions, using a rubber spatula and a gentle, sweeping motion. The goal is to keep as much air as possible.
- Bake: Pour the batter into the prepared pan, smoothing the top with the spatula. Bake for 25‑30 minutes, or until the surface turns golden and a toothpick inserted in the center comes out clean.
- Cool and serve: Let the cake rest in the pan for 10 minutes, then turn it onto a wire rack to cool completely. Slice, drizzle a little extra honey if you like, and enjoy!
Notes
- Room‑temperature eggs: Cold eggs separate more easily, making it harder to achieve a stable foam.
- Don’t over‑mix: Once the flour is added, stop mixing as soon as the batter is smooth.
- Use a clean bowl for egg whites: Any trace of oil or yolk will prevent the whites from reaching full volume.
- Check doneness early: Ovens vary; start checking at 22 minutes. If the top browns too quickly, tent with foil.
- Honey substitution: If you prefer a milder flavor, replace honey with maple syrup in equal amount.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Desserts
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: korean cake