Castella (까스테라) cake

Here's a recipe for making Castella cake with a Korean twist:

Ingredients:

4 large eggs
120g granulated sugar
120g all-purpose flour
2 tablespoons honey
2 tablespoons milk
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 tablespoon Korean rice syrup (called "jocheong" or "rice malt syrup")
Cooking splash or spread for lubing the container

Instructions:

Preheat your oven to 160°C (320°F) and line a rectangular baking pan (typically 20cm x 10cm or similar size) with parchment paper, leaving some overhang for easy removal of the cake later. Lightly grease the parchment paper and the sides of the pan with cooking spray or butter.
In a large mixing bowl, crack the eggs and add sugar. Using a hand mixer or a stand mixer with a whisk attachment, beat the eggs and sugar on high speed for about 5 minutes, or until the mixture becomes pale yellow, thick, and foamy.
Add honey, milk, vanilla extract, and Korean rice syrup to the egg mixture, and continue to beat on low speed until well combined.
In a different bowl, filter the flour and salt together. Gradually add the sifted flour mixture into the egg mixture, folding gently with a spatula until just combined. Be careful not to overmix to avoid deflating the egg foam.
Pour the batter into the prepared baking pan and tap the pan on the counter a few times to remove any air bubbles.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer the cake to a wire rack to cool completely.
Once the cake is completely cooled, remove the parchment paper and trim off the edges if desired. Cut the Castella cake into thick slices and serve.

The addition of Korean rice syrup, also known as jocheong or rice malt syrup, adds a subtle sweetness and a unique flavor to the Castella cake, giving it a Korean twist. Enjoy your homemade Korean Castella cake! Happy baking!