Best Easy Korean Sponge Cake Recipes
Korean sponge cakes, also known as “Tteokppang,” are a popular dessert in Korean cuisine. These light and fluffy cakes are made using simple ingredients and are perfect for any occasion. If you’re looking to try your hand at making this delicious dessert, we have compiled a list of the best and easiest Korean sponge cake recipes for you to try.
1. Basic Korean Sponge Cake
Ingredients:
– 4 eggs
– 120g all-purpose flour
– 120g granulated sugar
– 2 tablespoons milk
– 2 tablespoons vegetable oil
– 1 teaspoon vanilla extract
– 1 teaspoon baking powder
Instructions:
1. Preheat your oven to 180°C (350°F).
2. In a mixing bowl, whisk together the eggs and sugar until light and fluffy.
3. Add the milk, vegetable oil, and vanilla extract to the egg mixture and mix well.
4. Sift the flour and baking powder into the mixture and gently fold until well combined.
5. Pour the batter into a greased and lined cake pan.
6. Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Remove the cake from the oven and let it cool completely before serving.
2. Matcha Korean Sponge Cake
Ingredients:
– 4 eggs
– 120g all-purpose flour
– 100g granulated sugar
– 2 tablespoons milk
– 2 tablespoons vegetable oil
– 1 teaspoon vanilla extract
– 1 teaspoon baking powder
– 2 teaspoons matcha powder
Instructions:
1. Preheat your oven to 180°C (350°F).
2. In a mixing bowl, whisk together the eggs and sugar until light and fluffy.
3. Add the milk, vegetable oil, and vanilla extract to the egg mixture and mix well.
4. Sift the flour, matcha powder, and baking powder into the mixture and gently fold until well combined.
5. Pour the batter into a greased and lined cake pan.
6. Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Remove the cake from the oven and let it cool completely before serving.
3. Chocolate Korean Sponge Cake
Ingredients:
– 4 eggs
– 120g all-purpose flour
– 120g granulated sugar
– 2 tablespoons milk
– 2 tablespoons vegetable oil
– 1 teaspoon vanilla extract
– 1 teaspoon baking powder
– 2 tablespoons cocoa powder
Instructions:
1. Preheat your oven to 180°C (350°F).
2. In a mixing bowl, whisk together the eggs and sugar until light and fluffy.
3. Add the milk, vegetable oil, and vanilla extract to the egg mixture and mix well.
4. Sift the flour, cocoa powder, and baking powder into the mixture and gently fold until well combined.
5. Pour the batter into a greased and lined cake pan.
6. Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Remove the cake from the oven and let it cool completely before serving.
Frequently Asked Questions:
1. Can I substitute the all-purpose flour with cake flour?
Yes, you can substitute the all-purpose flour with cake flour for a lighter texture.
2. Can I use almond milk instead of regular milk?
Yes, almond milk can be used as a substitute for regular milk in these recipes.
3. Can I add food coloring to the batter to make colorful sponge cakes?
Yes, you can add food coloring to the batter to make colorful sponge cakes. Adjust the amount based on your desired color intensity.
4. Can I use olive oil instead of vegetable oil?
Yes, olive oil can be used as a substitute for vegetable oil in these recipes. However, it might alter the taste slightly.
5. How long can these sponge cakes be stored?
These sponge cakes can be stored in an airtight container at room temperature for up to 3 days.
6. Can I freeze these sponge cakes?
Yes, you can freeze these sponge cakes. Wrap them tightly in plastic wrap and store them in the freezer for up to 2 months.
7. Can I add fillings or toppings to these sponge cakes?
Absolutely! These sponge cakes can be filled with whipped cream, fruit preserves, or even Nutella. You can also add a glaze, frosting, or fresh fruits on top for added flavor and decoration.