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Korean Fresh Cream Cake (Saeng Cream Cake)

Decorated Korean fresh cream cake on a white cake stand.
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Korean fresh cream cake (aka Saeng cream cake) is a soft and fluffy cake made with sponge cake layers, fresh whipped cream, and juicy strawberries. With just a few basic ingredients, it is made in no time. 

Ingredients

Scale

For a sponge cake:

  • 4 large egg whites (130 g), room temperature
  • 1/2 cup + 1 1/2 tablespoons (130 g) caster sugar
  • 4 large egg yolks (80 g), room temperature
  • 1 1/3 cups (130 g) cake flour
  • 3 tablespoons (43 g) whole milk
  • 2 1/3 tablespoons (31 g) grapeseed oil

For sugar syrup:

  • 1/3 cup (75 g) water
  • 3 tablespoons (40 g) granulated sugar
  • 1 tablespoon Kirsch (or vanilla extract)

For strawberry cake filling:

  • 7 oz. (200 g) fresh strawberries (or frozen strawberries)
  • 3 tablespoons (40 g) granulated sugar
  • 1 1/2 teaspoons lemon juice

For assembling the cake:

  • 2/3 cup + 3 tablespoons (200 g) heavy cream, 30% fat
  • 2 1/2 tablespoons (20 g) icing (powdered) sugar

For decoration: 

  • 2/3 cup (155 g) heavy cream, 30% fat
  • 5.3 oz. (150 g) fresh strawberries
  • 2 tablespoons (15 g) icing sugar (optional)

Instructions

  1. To make a sponge cake, preheat the oven to 305°F (150°C). Sift cake flour twice through a flour sifter twice in a large mixing bowl. Butter and dust a 7-inch (18 cm) pan with flour, and remove the excess flour. Or line the bottom and sides of the baking pan with a parchment paper circle and strips.
  2. Place egg whites in a large bowl or the bowl of a stand mixer with the whisk attachment, and beat on low to medium speed until frothy. Divide the sugar into three equal parts. Add 1/3 of the sugar and continue whisking on low speed. Add another 1/3 of sugar and continue whisking on low speed. Add the last 1/3 of the sugar and beat the egg whites until soft peaks form. Avoid stiff peaks and glossy meringue.
  3. Add the egg yolks and gently whisk with a hand whisk in circular movements. Avoid any up-and-down whisking motions.
  4. Sift 1/2 of the flour over the bowl and carefully mix with a hand whisk without whisking. Add the remaining flour and mix until it is no longer visible.
  5. Place the oil and milk in a small microwave-safe bowl and microwave for 20 seconds. Add the warm milk and oil mixture to the main preparation. Gently mix by scooping the batter from the bottom with a spatula until it's uniform.
  6. Pour batter into the prepared pan and tap it on the table a couple of times. Stir the batter with a bamboo screw with circular movements. These tricks help eliminate air bubbles and achieve an ideal cake texture.
  7. Bake the cake for 60 minutes. Remove the baking pan from the oven and tap the mold on the table. Let the cake cool in the pan for 5-10 minutes.
  8. Turn the pan upside down on a wire rack and let the cake cool for 5 minutes. Then turn it over and, while the cake is still warm, scrape the crust from the top with a thin, sharp knife. Don't trim the cake yet; just remove the top crust. Let the cake cool down completely.
  9. To make sugar syrup, pour water and sugar into a small saucepan and bring to a boil. Out of the heat, add Kirsch, and let it cool.
  10. To make fresh whipped cream, pour 2/3 cup + 3 tablespoons (200 g) of chilled heavy cream and icing sugar into a cold bowl, and whisk with a hand whisk until soft-medium peaks form. Pro tip: Consult a Japanese strawberry shortcake for how to make fresh whipped cream. It differs from Western-style homemade whipped cream. If desired, opt for stabilized whipped cream. 
  11. To make the strawberry cake filling, wash and pat dry the strawberries. Hull and cut strawberries into halves, then quarters. Mash using a potato masher or a fork. Combine mashed strawberries, sugar, and lemon juice in a saucepan. Cook over medium heat for 2-3 minutes. Remove from heat and allow to cool completely. The sauce will thicken as it cools.
  12. To assemble the cake, measure its height. You will need to get four 0.4-inch (1 cm) thick cake layers. If the cake size allows, cut the bottom of the cake. Otherwise, leave the bottom crust. Use a serrated knife or cake leveler to slice the cake into thin layers 1 cm thick. Adjust a mousse cake mold to 6.4 inches (16 cm) and trim each layer to fit. 
  13. Place the first layer on a turntable. Soak it with syrup using a pastry brush. Spread 1/4 of the cream evenly with a bent spatula. Then, using a pastry bag or spoon, add 1/3 of the strawberry filling on top of the cream. Make sure to leave a 1/2 inch (1.5 cm) gap from the edge. 
  14. Place the second cake layer and repeat the above procedure. Finish the cake with the third cake disk and soak it. Crumb coat the top and sides of the cake with a thin layer of cream. Whisk 2/3 cup (155 g) of the cold heavy cream with a hand whisk until soft peaks form and cover the entire cake.
  15. Decorate the cake with an angled spatula: read a Wilton tutorial on how to make spatula icing. Arrange a few fresh strawberries on top.

Notes

  1. Keep the top and bottom crust if desired, but make sure the cake layers are 6.4 inches (16 cm) in diameter. The fresh whipped cream recipe is created for this cake size.
  2. Use a digital scale for accurate ingredient measurements.
  3. Make sure the ingredients are at room temperature. 
  4. To recalculate ingredients for another cake pan size, use a simple cake pan converter. You may need to adjust the baking time.
  5. Don't overmix the cake batter: overmixing results in a heavier cake.
  6. Don't open the oven door during baking.
  7. For evenly smooth layers, let the cake cool before slicing. For easier slicing, wait until the day after baking.
  8. Use a hand mixer with caution: it is easy to overwhip the cream filling.
  9. Make-ahead option: Bake a sponge cake and make strawberry cake filling in the evening, then finish the cake the next day.

Nutrition

Find it online: https://www.bakinglikeachef.com/korean-fresh-cream-cake/