How To Make Korean Lunch Box Cake
This Korean lunch box cake is a great way to enjoy dessert without as much guilt. They're small enough for one person but still good for sharing!
Prep:
55 mins
Cook:
15 mins
Total:
1 hr 10 mins
Ingredients
For Cake
- 2 eggs
- 1 egg yolk
- 60 g dark muscovado sugar
- 15 g maple syrup
- 1⁄2 tsp salt
- 50 g all-purpose flour
- 10 g dark cocoa powder
- 10 g unsalted butter
- 15 g earl grey milk
For Cream Cheese Icing:
- 150 g cream cheese, (room temperature)
- 40 g sugar
- 1 tsp. vanilla extract
- 150 g heavy cream
Instructions
Cake:
- Combine eggs, maple syrup, and sugar in a bowl.
- Whisk over a double boiler until the mixture is slightly warm.
- Remove from heat and continue whisking until pale in color and fluffy.
- Fold in sifted flour and cocoa powder.
- Once combined, add in melted butter and warm milk.
-
Bake at 350 degrees F for 12 to 15 minutes.
-
Let cool completely and cut out the desired shape.
Cream cheese icing:
- Whip cream cheese until soft and fluffy.
- Add vanilla and sugar, beat until completely incorporated.
- Fold in whipped heavy cream until combined.
Nutrition
- Sugar: 28g
- :
- Calcium: 106mg
- Calories: 482kcal
- Carbohydrates: 41g
- Cholesterol: 229mg
- Fat: 32g
- Fiber: 1g
- Iron: 2mg
- Monounsaturated Fat: 9g
- Polyunsaturated Fat: 2g
- Potassium: 199mg
- Protein: 8g
- Saturated Fat: 18g
- Sodium: 7150mg
- Trans Fat: 1g
- Vitamin A: 1301IU
- Vitamin C: 1mg
Want to share your experience making this delightful Korean lunch box cake? Join the discussion in the Baking and Desserts forum and let us know how it turned out!
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