Korean Fresh Cream Cake Recipe


Korean Fresh Cream Cake Recipe

How To Make Korean Fresh Cream Cake

Celebrate any occasion Asian-style with this Korean cake recipe. The fluffy cake is enveloped in cream and loaded with slices of fresh fruit.

Prep: 15 mins
Cook: 30 mins
Total: 45 mins


  • 2 cup cake flour
  • 2 tsp baking powder
  • 1⁄4 tsp fine salt
  • 1⁄2 cup oil, (I like grapeseed}
  • 1⁄4 cup water
  • 1 tsp vanilla extract
  • lemon juice, and zest, 1⁄2 lemon
  • 6 egg, room temperature, (separated)
  • 1 1⁄2 cup sugar, (separated)
  • 1⁄2 tsp cream of tartar

For Simple Syrup:

  • 1⁄4 cup water
  • 1⁄4 cup sugar
  • 3 lemon peel

For Stabilized Whipped Cream:

  • 1 1⁄2 cup heavy cream, cold
  • 5 tbsp. sugar
  • tsp. vanilla
  • 1⁄2 tsp. unflavored gelatin
  • 2 tsp. water


  1. In a bowl, double sift the cake flour, baking powder and salt. Sift two more times if desired.

  2. In another bowl, separate the eggs, yolks in one bowl, whites in the other. Take care not to leave any yolks behind in the egg whites.
  3. In another bowl, whisk together the yolks with 1 cup of sugar well. Add the oil, water, vanilla, and lemon juice.

  4. In a cold bowl, whisk the egg whites until they get frothy. Then, add the cream of tartar. Slowly sprinkle in the ½ cup sugar a tablespoon at a time until the egg whites reach stiff peaks.

  5. Combine the wet and dry bowls together in thirds. Mix just to combine.

  6. Slowly and carefully fold in the egg whites. The large streaks should disappear and be a uniform batter but it shouldn't be too rough as to crush out all the air from the beaten whites.

  7. Pour equally into 8-inch cake tins lined with parchment on the bottom and around.

  8. Bake at 350 degrees F for 30 to 35 minutes.

  9. Meanwhile, cut up the fruit and make the frosting and simple syrup.

  10. In a cold bowl whip the cream with the sugar and vanilla. Dissolve the gelatin in warm water {or heat until just dissolved} and cool completely. Blend in the cooled gelatin mixture to the cream when it’s whipped to desired consistency.

  11. For the simple syrup, heat the water with the sugar and lemon peels until the sugar dissolves. Cool completely and extract the peels.
  12. To assemble, brush each cooled layer with the simple syrup. On the first layer, slather on the whipped cream frosting, add fruit then add the second layer. Repeat and frost the entire cake and decorate as you wish.


  • Sugar: 456g
  • :
  • Calcium: 250mg
  • Calories: 4768kcal
  • Carbohydrates: 481g
  • Cholesterol: 435mg
  • Fat: 322g
  • Fiber: 1g
  • Iron: 1mg
  • Monounsaturated Fat: 170g
  • Polyunsaturated Fat: 67g
  • Potassium: 753mg
  • Protein: 15g
  • Saturated Fat: 77g
  • Sodium: 2957mg
  • Trans Fat: 1g
  • Vitamin A: 3910IU
  • Vitamin C: 3mg
Nutrition Disclaimer
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