Korean Cake

Korean cake is a lovely light , fluffy and creamy soft cake which I bake for special occasions such as birthdays Please try.

Ingredients

Sponge

3 Eggs
100g of Caster Sugar
90g of Plain Flour
20g Melted Butter

Syrup Ingredients

50ml Water
40g Caster Sugar
1/2 Tsp Orange Liker

Cake Decoration

500ml of Double cream
Sugar 50g
Around 15 Strawberries chopped

 Method for the Sponge

1) Add  a Bowl into a bigger bowl with hot water. In the bowl add the egg and set your whisk to high and whisk for 1min 30 seconds.
2) Then add the sugar in 2  to 3  sections and whisk for 4 minutes on a high setting
3) Sieve the flour then fold and then add the melted butter and Mix well
4)Bake in a round cake tin for 30 mins at  180 oC


 Method for the rest of the cake

 1)  Making the Syrup buy boiling Sugar and water , Once it boils cool  down by moving to a bowl then mix orange Liqueur
2) slice 8 Strawberries
3) Cut the sponge in 3 layers
4)brush the syrup on the top of the cake
5) Whisk Double cream then add sugar -- High whisk setting for 2 minutes
6) Spread this cream
7) Put half of the sliced strawberries then spread more cream
8)  Repeat this procedure with the next layer
9) Then spread the cream on the top of the layer and around the sides of the cakes so its flat and smooth ( put spatula in warm water it is easier to handle the cream)
10) Decorate with left over Strawberries and enjoy

One of the versions of the cake  I also decorated with Raspberries



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