Castella

Castella (Makes one 8x8 cake) Ingredients 4 room-temp. eggs 65g sugar 65g sugar (Yes, again, separately) 1/4 tsp. salt 2 tbsp. milk 20g honey 20g light corn syrup 4 tsp. vegetable oil 2 tsp. mirin, which is sweet rice wine (맛술, 미림) 120g all-purpose flour Instructions 1. Butter and line the square pan with parchment paper. Tip: When cutting the parchment, start wider and go diagonally to the corner unless your pan is perfectly boxed. 2. After leaving the eggs a few minutes on the counter, crack them and separate whites from yolks. Make sure not an ounce of yolk gets into the whites, this will prevent peaks. 3. Add milk, honey, corn syrup, oil, and mirin to a small bowl, stir with a spoon, and microwave for 30 seconds. 4. Add egg yolks to another large bowl and beat with a hand-mixer on low to loosen. Add sugar and salt and beat to incorporate. 5. Place this bowl on top of another bowl filled with hot water and beat the egg mixture for 3 minutes on medium high speed until very thick and pale. 6. Remove the egg bowl from hot water, add the milk mixture in thin streams, and beat to incorporate. 7. Sift in the flour and quickly fold just until incorporated. Preheat oven to 350 degrees F. 8. In another large bowl, beat egg whites on high speed until foamy. Add sugar in two additions and continue to beat to soft peaks. 9. Add meringue in three additions to the egg yolk mixture and gently fold just until incorporated until each addition. Only fold until no streaks of white remain. 10. Pour batter into pan and tap it on the counter. 11. Bake for 20-30 minutes just until golden brown and a toothpick inserted to the center comes out clean. 12. Take castella out of pan, and place it on a square plate. The surface will rapidly wrinkle; this is normal. OPTIONAL: Heat 40g sugar and 50ml water in a small saucepan until it boils over to the center and brush this syrup on surface of castella. This is a tip I am trying next time: For a moister castella, after taking it from the oven, immediately invert it to a surface, peel off parchment, and brush the bottom with 1 tbsp. melted butter. Wrap quickly in plastic wrap and cool that way. Unwrap plastic, brush the top with syrup, and serve.

Recipe from a Korean cookbook named 진짜 기본 베이킹 책 by super recipes. http://www.super-recipe.co.kr/etc_06/etc_s4_01.php?inc=view&idx=130&tbname=notice