Korean Cream Cake

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    55mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    573
based on 8 ratings

This Korean style cake is popular in Asian bakeries and usually eaten during celebrations. It has soft layers of sponge cake layered in light whipped cream and finished with fresh strawberries. It’s the perfect cake for those who don’t have a huge, sweet tooth but still want to enjoy a nice dessert.

recipe updated 26 Jun 2023

Ingredients

  • Strawberries icon
    Strawberries
    100 g
  • Egg yolk icon
    Egg yolk
    4
  • Caster sugar icon
    Caster sugar
    320 g
  • Milk icon
    Milk
    30 ml
  • Vegetable oil icon
    Vegetable oil
    15 g
  • Plain flour icon
    Plain flour
    120 g
  • Baking powder icon
    Baking powder
    ¼ teaspoon
  • Egg white icon
    Egg white
    4
  • Whipping cream icon
    Whipping cream
    600 g
  • Blueberries icon
    Blueberries
    50 g

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Whisk
  • kCook icon Cooling rack
  • kCook icon Kenwood Chef
  • kCook icon Round tin - 18cm (7")
  • kCook icon Medium bowl
  • kCook icon Kenwood bowl - kenwood chef
  • kCook icon Medium bowl
  • kCook icon Cutting board
  • kCook icon Serving plate

Step preview

  1. Pre-heat oven - 160°C
  2. Line a clean round tin with parchment paper
  3. Add egg yolk and caster sugar to a clean medium bowl
  4. Whisk until pale and light
  5. Add milk and vegetable oil to the medium bowl
  6. Whisk until combined
  7. Sift plain flour and baking powder into the medium bowl
  8. Mix until combined then set aside
  9. Attach Whisk
  10. Add egg white to the Kenwood Bowl
  11. Mix with splashguard fitted - 1 min, Speed Max
  12. Add caster sugar to the Kenwood Bowl gradually while machine is running
  13. Mix with splashguard fitted until light and fluffy - 3 min, Speed Max
  14. Fold meringue into medium bowl
  15. Pour batter into round tin
  16. Bake - 30 min, 160°C
  17. Remove from oven
  18. Let cool slightly
  19. Turn out onto cooling rack until completely cool
  20. Clean Kenwood Bowl
  21. Attach Whisk
  22. Add whipping cream and caster sugar to the Kenwood Bowl
  23. Mix with splashguard fitted until thickened - 3 min, Speed Max
  24. Transfer some of the cream to medium bowl
  25. Add strawberries to the medium bowl
  26. Mix until combined then set aside
  27. Place cake on cutting board
  28. Cut into halves
  29. Place one cake on serving plate
  30. Transfer cream to cake
  31. Spread evenly
  32. Top with the second half of the cake
  33. Coat the whole cake with the rest of whipped cream
  34. Decorate with blueberries and strawberries
  35. Serve
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