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Korean Bento Cake

Fluffy Mini Korean Bento Cake (Lunchbox Cake) Recipe

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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 2 servings
Calories: 650
Ingredients Method Notes

Ingredients
  

  • 2 large eggs, room temperature
  • 50g granulated sugar
  • 60g cake flour
  • 1/4 tsp baking powder
  • a pinch of salt
  • 20g neutral oil
  • 20g whole milk, room temperature
  • 1 tsp vanilla extract
  • 150ml cold heavy cream
  • 15g powdered sugar
  • fresh strawberries or piping decorations

Method
 

  1. Beat the eggs and sugar on high for 5 minutes until thick and pale.
  2. Sift the flour, baking powder, and salt over the egg foam, then fold until just combined.
  3. Stir a spoonful of batter into the oil, milk, and vanilla, then fold that back into the main batter, divide into two 4-inch pans, and bake for 16 to 18 minutes at 350°F (175°C).
  4. Whip the cold cream with powdered sugar until firm peaks form.
  5. Layer the cooled cakes with whipped cream, then frost the top and sides.
  6. Decorate with fruit or piped cream and serve.

Notes

Chill the assembled cake for 30 minutes before serving to help the whipped cream set, especially if your kitchen is warm.