FRESH CREAM CAKE

One of our dear family friends was moving back to Japan, so my mother decided to host a farewell party for them before they left. These friends have only been in the States for a couple years, but they’ve managed to make a pretty big impact on our community with their kindness and humility. They have also gone through some major life moments themselves, like having the most adorable baby girl in the world! As per usual, my mother enlisted my help with dessert, so this cake was my farewell present to share. I thought they would enjoy a cake more catered towards the Asian preference of being fruit-based (rather than, say, chocolate) and less sugary, and the typical Korean saeng cream cake (생크림 케이크), which means fresh cream cake, came to mind.

I followed this recipe pretty much to the T and everything turned out well. The one change was that I used standard pure vanilla extract rather than the Madagascar vanilla the recipe calls for. My only notes would be to generously apply the simple syrup to each layer as it makes the cake nice and moist (but don’t overdo it), and to take creative liberties when decorating with the fruit! I used a variety for the color, but using only strawberries is just as good!

Saeng Cream Cake

Slightly adapted from Koreaforniancooking

Makes 1 three layer 9-inch cake

Simple Syrup

1 cup water

½ cup sugar

1 cinnamon stick

½ of a lemon

1 oz. (standard shot glass) of Madagascar vanilla

Butter Sponge Cake

1 cup sifted cake flour

1 teaspoon baking powder

¼ cup butter, melted

½ teaspoon vanilla

½ cup milk, scalded

6 egg yolks

1 cup sugar

Whipped Cream Frosting/Filling

3 cups (750 cc) heavy whipping cream

¼ cup (250 cc) granulated sugar (optional)

Madagascar vanilla extract

Sliced strawberries

Other fruit for decoration

To make simple syrup: Combine the water, sugar, cinnamon stick, and lemon (remove the seeds) in a saucepan. Heat to boiling. Remove from heat and let cool. Stir in Madagascar vanilla extract and set aside.

To make sponge cake: Sift together flour and baking powder. Add butter and vanilla to scalded milk and keep hot. Beat egg yolks till thick and lemon colored; gradually beat in sugar. Quickly add flour mixture; stir just till mixed. Gently stir in the hot milk mixture. Bake in a greased 9-inch-square, 2-inch-high pan in a moderate-heat oven (350 degrees F) for 30 to 35 minutes or till done. Cool thoroughly. (Do not invert the pan.)

To make frosting: In a chilled metal bowl, whip the heavy cream on high speed with an electric mixer using a whisk attachment. When cream begins to thicken, add vanilla extract and the optional 1⁄4 cup granulated sugar if desired. Continue to beat on high speed until fully whipped. When working with whipped cream, be careful not to over-whip!

To assemble: Trim off any brown bits from the sponge cake. Slice the cake into three layers with a serrated knife. Remove the two top layers and set them aside. Brush the surface of the bottom layer with the sugar syrup. Do not make it sopping wet. Frost the layer with some whipped topping and add a layer of strawberries. Put the second layer on, and brush it with the syrup, frosting and fruit. Set the last layer at the top, brush it with the syrup then coat it with the frosting. Frost around the edges of the cake. Top the cake with the remaining fruit.