Korean Christmas Cream Cake
Ingredients
- 3 pcEgg (at room temperature)
- 110 gSugar (for the sponge)
- 90 gFlour (sifted)
- 25 gButter (melted)
- 25 mlMilk (to melt with the butter)
- 1 tspVanilla extract
- 30 mlWater (for the syrup)
- 300 mlHeavy whipping cream 35% fat (35% fat, very cold)
- 24 gIcing sugar
- 250 gStrawberry (hulled, a few kept whole for decoration and the rest sliced)
Method
A pale slice reveals soft sponge layered with white cream and bright strawberries. The cake is light and springy, brushed with a restrained syrup; cold whipped cream holds its shape while the berries cut through with fresh acidity.
- 1
Heat the oven to 170°C. Butter a 15 cm round tin and line the base and sides with baking paper. Melt the butter with the milk and set aside. Set the eggs and sugar over a warm—not simmering—water bath, whisking until the mixture feels warm to the touch.
- 2
Remove the bowl from the water bath and whisk at high speed until pale, thick and able to fall in ribbons. Sift in the flour in two additions, folding with a spatula from the bottom up. Stir a small ladleful of batter into the butter and milk, then fold this back into the bowl. Add the vanilla and fold just until combined, keeping the mixture aerated. Pour into the tin and bake for 25–30 minutes, until a skewer comes out clean. Cool completely on a rack.
- 3
Bring the water and sugar to a boil, stirring until the sugar dissolves, then leave to cool. Whip the very cold cream with the icing sugar until it holds soft, defined peaks; stop before it turns grainy. Hull the strawberries, keeping a few whole for the top, and slice the rest.
- 4
Split the cooled sponge horizontally into two layers. Brush the cut sides lightly with syrup. Spread cream over the first layer, arrange the sliced strawberries on top, then add a thin layer of cream to hold them in place. Set the second layer on top and cover the top and sides with the remaining cream. Decorate with the whole berries and chill for at least 1 hour before serving.
Frequently asked questions
How do you get this dish right?
- Keep the water bath warm, never simmering; excess heat starts cooking the eggs before they have gained volume.
- Fold a little batter into the butter-and-milk mixture first. This lightens it so it will not sink to the bottom of the sponge.
- Stop whipping as soon as the whisk marks hold. A few turns too many make the cream grainy and hard to spread.
How long does this dish keep?
Keep the cake covered in the refrigerator and eat within 24 hours. The sponge can be baked a day ahead, but assemble the cake on the day of serving.
