Korean Cream Cake (크림 케이크)

Korean Cream Cake (크림 케이크) is a popular Korean dessert that consists of a soft and fluffy sponge cake filled with a light and creamy filling. It's often decorated with colorful fruits or sprinkles, making it an attractive and delicious treat. Here's a recipe for making Korean Cream Cake at home:

Ingredients for the cake:

1. 1 and 1/2 cups cake flour
2. 1 and 1/2 teaspoons baking powder
3. 1/2 teaspoon salt
4. 4 large eggs, separated
5. 3/4 cup granulated sugar
6. 1/2 cup milk
7. 1/4 cup vegetable oil
8. 1 teaspoon vanilla extract

Ingredients for the cream filling:

1. 1 cup heavy cream, chilled
2. 1/2 cup powdered sugar
3. 1 teaspoon vanilla extract

Additional ingredients for decoration (optional):

1. New natural products (like strawberries, blueberries, kiwi, and so forth.)
2. Colorful sprinkles

Instructions for the cake:

1. Preheat your oven to 325°F (160°C) and grease and flour two 8-inch round cake pans.
2. In a medium bowl, whisk together the cake flour, baking powder, and salt.
3. In a separate large bowl, beat the egg yolks with 1/2 cup of sugar until pale and creamy.
4. Add the milk, vegetable oil, and vanilla extract to the egg yolk mixture and whisk until well combined.
5. Gradually sift the dry ingredients into the wet ingredients and whisk until the batter is smooth.
6. In a separate clean bowl, beat the egg whites with the remaining 1/4 cup of sugar until stiff peaks form.
8. Tenderly crease the beaten egg whites into the cake player until completely consolidated.
9. Partition the hitter uniformly between the pre-arranged cake container and smooth the tops with a spatula.
10. Prepare the cakes in the preheated stove for 20-25 minutes, or until a toothpick embedded into the middle confesses all.
11. Eliminate the cakes from the stove and let them cool in the prospects minutes prior to moving them to a wire rack to totally cool.

Instructions for the cream filling:

In a large mixing bowl, beat the chilled heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Once the cakes are completely cooled, spread a generous layer of the cream filling on top of one cake layer.

Put the subsequent cake layer on top of the cream filling and press gently to stick.

Spread one more layer of cream filling on top of the subsequent cake layer.

Whenever wanted, you can finish the cake with new natural products or sprinkles on top of the cream filling.

Refrigerate the cake for at least 2 hours to allow the cream filling to set.

Slice the Korean Cream Cake into pieces and serve chilled. Enjoy the light and fluffy sponge cake with the creamy filling!

Note: You can store any leftovers of the Korean Cream Cake in the refrigerator for up to 3 days. Just make sure to cover it with plastic wrap or place it in an airtight container to prevent it from drying out.