Korean Bento Cake
Equipment
- 1 Mixing bowl
- 1 Electric mixer
- 1 Baking Pan (6-inch round)
- 1 Oven
- 1 Cooling rack
- 1 offset spatula
- 1 Parchment paper
Ingredients
- 100 grams All-purpose Flour
- 100 grams Granulated Sugar
- 50 grams Unsalted Butter softened
- 2 Large Eggs
- 1 teaspoon Baking Powder
- 1 teaspoon Vanilla Extract
- 50 milliliters Milk
- 200 grams Whipping Cream
- 50 grams Powdered Sugar
- Assorted Fruits for decoration
Instructions
- Preheat the oven to 350°F (175°C) and line the baking pan with parchment paper.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- Sift together the flour and baking powder, and gradually fold into the wet mixture.
- Add the milk and mix until just combined.
- Pour the batter into the prepared baking pan and smooth the top with an offset spatula.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
- Whip the cream and powdered sugar together until stiff peaks form.
- Once the cake is cool, slice it horizontally to create two layers.
- Spread a layer of whipped cream between the layers and on top of the cake.
- Decorate with assorted fruits as desired.
- Let the cake rest in the refrigerator for at least 1 hour before serving.
Notes
Ensure that all ingredients are at room temperature before starting to achieve the best texture in the cake. When folding in the dry ingredients, be gentle to maintain the airiness of the batter. Decorate with fruits just before serving to keep them fresh and vibrant.
Tried this recipe?Let us know how it was!