Bake
Korean Fresh Cream Cake
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22 Reviews
Brxdzz
February 8, 2022
I love this recipe, the cake ended up slightly dense and flat but it must have been a fault on my part. Overall though it was really nice, my mum and I enjoyed it.
Huntbossmailman
November 19, 2021
This is so DISGUSTING i had to really feed this to my dog of how BAD this was.i will leave my mark as a 1 star and now im off to the curry cake
AshW523
August 2, 2021
Can I divide the batter into two 8 inch cake pans even after doubling the batter? I'm not very good at cutting the cake in half so I would like to know if I could use 2 cake pans instead of 1
Swarnim M.
May 3, 2021
This is one of the best cake recipes I have tried, the cake turned out really well and tasted delicious!
Elina
December 17, 2020
I made this and it was delicious! Only when I brushed the simple syrup on the cake it became really dense, almost like rubber. Wish I hadn't added the syrup.
h.wong
October 30, 2020
Made this cake for a friend's birthday and it was a huge hit! However, the cake was very very dense compared to bakery fresh cream cakes so I would recommend that the recipe be altered to include butter or maybe 1 less egg? And for the frosting, would recommend stabilizing the whipped cream with instant pudding mix or cream of tartar so it's not a melted mess sitting outside of the fridge for too long.
Irene Y.
November 2, 2020
Wow thanks so much for trying this recipe!! The key to getting the signature airiness to this cake to whip the eggs as stiff as possible (just before they get overbeaten, it's a delicate balance for sure). And totally agreed with the whipped cream, since it's so fresh it needs to be eaten immediately :D
Kris28
January 23, 2021
I do not like butter cream cakes even as a child my mother ordered my cakes special with whip cream I do not like butter cream at all. So I do understand it is difficult sometimes to work with whip cream or cool whip it especially if you want designs you don’t want it to melt so you make adjustments just like you would anything else you’re making that can’t get colds or it doesn’t taste correct making whipped cream cakes it’s a little more of a hassle but it’s well worth it, at least that’s my opinion and my children’s opinion. And anyone who’s tried my whip cream and fresh fruit cakes LOL.
Janine Z.
May 10, 2020
Made this cake for mother's day--absolutely delicious! Followed the recipe to a t. Turned out a bit on the sweeter side for Asian tastes, so next time might half the sugar instead. Also if you're not a fan of the tart lemon taste cut down a little on it too when mixing it in the yolk
Hannah L.
April 3, 2020
I followed the recipe, step by step. Idk if I mixed too much but it turned out a little too dry and tough. But the taste was fantastic. My family loved it and we finished it right away!
Samantha K.
December 12, 2019
Ok so it says 6in cake pan, but how deep should it be? I don't own any 6" cake pans and plan to order, but I want to make sure I'm not getting one that's too shallow or deep.
PeterBeynon
December 12, 2019
I don't think it matters; you make a collar from a 6" high strip of parchment to stand in the pan before you pour the batter in, essentially creating a 6" deep pan. By the way, I found 6" round cake pans in a crafts store.
Pearl
December 20, 2019
In Step 7, it says to stop when batter hits the top of the pan. I just made this in a 6in x 3in pan. The batter hit at 3 inches.
gatogateaux
December 20, 2019
because you're using a collar, as indicated in the recipe, you can use a 2"-tall pan. they're easier to find but if you want to purchase a 3" pan that's all good, too ¯\_(ツ)_/¯
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