Korean Strawberry Cake Recipe
Enjoy the delightful Korean Strawberry Cake, a perfect dessert featuring fluffy sponge cake layered with fresh cream and sweet strawberries.
Equipment
- 1 9-inch round cake pan For baking the sponge
- 1 Electric mixer For whipping the cream
Ingredients
- 4 Eggs Separated into yolks and whites
- 100 g All-purpose flour Sifted
- 100 g Sugar
- 1/4 cup Milk Room temperature
- 2 tbsp Vegetable oil
- 1/2 tsp Vanilla extract
- 1 cup Heavy cream Cold
- 2 tbsp Powdered sugar To taste
- 250 g Strawberries Hulled and sliced
Instructions
- Preheat the oven to 350°F (180°C). Grease and line a 9-inch round cake pan.
- In a bowl, beat egg yolks with half the sugar until pale and thick. Add milk, oil, and vanilla extract, mixing well.
- In a separate bowl, whip egg whites until foamy. Gradually add remaining sugar, beating until stiff peaks form.
- Gently fold the egg yolk mixture into the egg whites, then sift in flour, folding to combine.
- Pour batter into prepared pan and bake for 20 minutes or until a skewer inserted comes out clean. Cool completely.
- Whip heavy cream with powdered sugar until stiff peaks form.
- Slice the cooled sponge cake horizontally into two layers.
- Spread whipped cream on the bottom layer and arrange sliced strawberries on top. Place the second layer over the strawberries.
- Frost the top and sides of the cake with the remaining whipped cream. Decorate with whole or halved strawberries.
- Chill the cake in the refrigerator for at least 1 hour before serving.
Notes
Ensure all ingredients are at room temperature for best results. Adjust sugar based on sweetness preference of strawberries.
Nutrition
Serving: 100gCalories: 250kcalCarbohydrates: 22gProtein: 4gFat: 16gSaturated Fat: 10gCholesterol: 80mgSodium: 40mgPotassium: 160mgFiber: 1gSugar: 15gVitamin A: 30000IUVitamin C: 16.5mgCalcium: 600mgIron: 0.1mg
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